ZWILLING Pro is the most user-friendly knife available to market. A unique curved bolster supports the professional pinch grip, with thumb and index finger on the blade, for safe cutting and less fatigue. The ZWILLING Pro 6" Utility Knife is perfect for a
Kyocera ceramic steak knives feature a proprietary zirconia micro-serrated blade that is razor sharp, will stay sharper longer than metal knives, won’t rust, and are ultra-lightweight and easy to clean.
ZWILLING Pro is the most user-friendly knife available to market. ZWILLING Pro 5.5" Boning Knife - Long, slim, thin and flexible blade. Best suited for cutting meat off the bone.
ZWILLING Pro is the most user-friendly knife available to market. The blade shape lends itself particularly well to chopping and slicing. The hollow, granton edge helps prevent food from sticking to the blade.
ZWILLING Pro is the most user-friendly knife available to market. The blade shape lends itself particularly well to chopping and slicing. The hollow, granton edge helps prevent food from sticking to the blade.
Our oyster knife features a short, strong, 18/8 stainless steel blade with blunt tip and edges to better penetrate the oyster shell.
What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.
What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.
Boning knives are more suitable for coarser tasks, the flexible blade of the Fillet Knife was designed for wafer-thin filleting. Precision cutting of meat, loosening the fish fillet from the skin, or peeling fruit are the Fillet Knife's special talents.
WÜSTHOF'S best-selling Classic full-tang knives are precision-forged from a single piece of exclusive high-carbon stainless steel. Classic knives feature a new handle design made of highly durable synthetic material that resists fading and discoloration.
What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.
