When choosing a knife, focus on the material the blade is made of, its length, and the type of knife. Some knives are universal, others are designed for a specific purpose, such as peeling, boning, and chopping meat.
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Knife types
Chef's (multi-purpose) knife
basic general-utility knife
blade about 20 cm in length
blade has straight edge and narrows up to tip
Vegetable knife
short blade (10 cm) curved upward towards tip
for everyday use
Pastry knife
has serrated edge for cutting hard and soft pastry
Santoku knife
special Japanese and Chinese type of knife for meat and vegetables
slim and sharp edge with curved tip
Paring knife
narrow blade with centre tip
curved or specially shaped edge for easier peeling of fruits and vegetables
Boning knife
very narrow, curved blade
Filleting knife
narrow and flexible blade for easier meat filleting
Carving (slicing) knife
narrow and very sharp blade, enabling it to carve thinner, more precise slices
Cheese knife
perforated blade and forked tip
Cleaver
very large blade, ideal for cutting meat and bones
Blade material
stainless steel or ceramic (easier maintenance and handling)
blade length and thickness also matters
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Knife - modern design; German stainless steel; Ice Force technology - ensures perfect surface finish, optimum performance, added strength and increased corrosion resistance; hand guard for greater safety; breakage guarantee extended to 10 years
Kitchen Scissors universal, made of high quality Cromargan® 18/10 stainless steel, which is resistant to acids, corrosion and extremely scratch resistant, handle made of durable plastic, integrated screw cap opener, also suitable for cracking nuts, hand washing, length 21 cm
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