a versatile, everyday addition with a gentle curved blade for chopping, mincing & most kitchen jobs.

sized between the chef's & paring knives, this blade is on-call for mincing vegetables, fruits & herbs.

this narrow blade easily removes small bones: a flexible blade is best for poultry & fish, while a rigid blade is best for beef & pork.

this straight-edged knife is great for peeling, shaping & decorating, as it feels like an extension of the hand to deliver precision when cutting smaller foods.

the master of mincing, slicing & dicing, this knife has a light, hard blade & hollow edge for thin, delicate results.

thinner than a chef's knife, this knife ranges from rigid to flexible & is your choice for carving poultry, hams, roasts & other large cuts of meat.

a heavy-duty design cuts through bones, joints & other tough areas with a wide, thick blade & an edge that doesn't chip easily—the heavier the design the better.

a serrated edge expertly cuts through food that is firm on the outside & soft on the inside without squishing, crushing or denting.

sharpen your knowledge on the details that make the cut in the kitchen.

the make of a blade will determine its lifespan & its performance in your space:

• high carbon stainless steel stain & rust resistant, this high-end design holds a strong
  edge that doesn't dull quickly & can be sharpened with ease.

• stainless steel a budget-friendly choice that is highly resistant to corrosion, stains &
  rust.

• carbon steel an inexpensive & easy-to-sharpen pick that holds a sharp edge.

hand-hammered from a single piece of metal, these knives are thicker, harder & better
balanced. forged knives have bolsters & are specially treated for greater density & flexibility.

less expensive & cut to shape from a sheet of metal, these blades are hand-treated for
strength with a thinner blade, no bolster & a lighter density.