Knives Buying Guide

Peeling knife

This particular shape is ideally suited for peeling, leaning or shaping any fruit or vegetable with a rounded surface.

Paring knife

The straight edge offers close control for decorating as well as peeling, mincing and dicing.

Paring knife

The most versatile of all parers: for mincing shallots, onions and herbs as well as cleaning and cutting vegetables.

Tomato knife

The serrated edge slices even the ripest tomato as thin as you like. The forked tip is great for serving.

Decorating knife

Makes crinkle cuts for french fries and decorative crudites, even eye catching butter paddies.

Steak knife

The extra-sharp blade is not only a must for cutting the favourite steak but also for all kinds of meat dishes.

Boning knife

De-boning chicken or ham, trimming fat and sinews. The tapered, pointed blade is a necessity for working closely around joints.

Fillet knife

Filleting delicate fish or preparing carpaccio – it’s easier with this extra thin, flexible blade.

Bread knife

Fresh, crunchy breads, even cutting the birthday cake – the serrated edge does it all.

Carving knife

Perfect for the larger cuts of meat, fruit and vegetable.