Which knife should I use?
Peeling Knife
When peeling fruits, vegetables and potatoes the curved blade accommodates to the rounding. It is also an idial knife for decorating and ornamenting of side dishes.
Vegetable Knife
The straight edge offers close control for decorating as well as peeling, mincing and dicing.
Steak Knife
The knife for the kittchen and the covered table. Juicy steaks will be disipated cleanly.
Paring Knife
The short pointed blade is great for trimming steaks and poultry as well as fruit and vegetables.
Tomato Knife with Forkpeak
The wave-grinding is used especially for the sleek tomato skin. The knife’s peak runs out to a fork.
Filleting Knife
Filleting delicate fish or preparing carpaccio - it’s easier with this extra thin, flexible blade.
Boning Knife
For disolving of bones. Also for take out of poultry, skinning of meat and removal of sinews.
Meat Knife
For perfect slicing of beef and cutting fruits and vegetables.
Chef Knife
Even if you don’t like cooking, this is the most essential of all knives used in the kitchen. Slicing, mincing, dicing from garlic cloves and pineapple to pesto or chef’s salad. Perfectly balanced, an extension of your hand.
Meat Fork
Big Meat Fork with two stable hooters. For holding big roast-pices while carvin meat. As a carving or serving fork, you’ll have a good hold on most anything.
Meat Fork
Big fork with two hooters. To lift and hold huge roasted-pices during the carving.
Decoration Knife
For decorating and dividing of roh and cooked vegetables. It is a great helper for portioning of butter.
Ham Slicer
Perfect for the larger cuts of meat, fruit and vegetable.
Ham Slicer with granton edge
Perfect for the larger cuts of meat, fruit and vegetable. This creates air pockets around the indentations above the blade, meaning that the material that you are cutting easily detaches from the blade.
Santoku Knife
For asiafood-fans. This santoku knife is ideal for cutting and chopping meat, fish, vegetables or herbs. The ingredients for dishes made in a Wok, can be handled perfectly.
Bread Knife
The strong blade with waved-grinding slices facily through toughly and softly bread, without crushing the goods.
Salmon Knife
With the long and flexible blade salmon can be sliced gauzily. This creates air pockets around the indentations above the blade, meaning that the material that you are cutting easily detaches from the blade.
Spatula
Makes everything even easily. The straight spatula spreads out dough, cream and toppings. It solves baked pastry cases and helps transporting cake- and pastrypices.
Cleaver
For dividing bones.