Our favorite knives for everyday kitchen use.
- Classic 3" Peeler knife, perfect for peeling, paring and chopping smaller food items. It is also used to make a cut known as a tourné cut in vegetables such as carrots. It is a specialized type of paring knife.
- Classic 4.35" Utility knife, versatile for slicing, mincing and prep work for smaller food items. The utility knife is between a chef's knife and paring knife in size.
- Classic 5.5” Vegetable knife, also known as a Nakiri knife. A Japanese-style square-tip knife that is great for chopping meat, root vegetables and big prep jobs.
- Chef’s' knife (5.25") & 'Cook's' knife (6.25"), these knives have a broad range of uses for meat, vegetables and small fish.
Our favorite knives for everyday kitchen use.
- Classic 3" Peeler knife, perfect for peeling, paring and chopping smaller food items. It is also used to make a cut known as a tourné cut in vegetables such as carrots. It is a specialized type of paring knife.
- Classic 4.35" Utility knife, versatile for slicing, mincing and prep work for smaller food items. The utility knife is between a chef's knife and paring knife in size.
- Classic 5.5” Vegetable knife, also known as a Nakiri knife. A Japanese-style square-tip knife that is great for chopping meat, root vegetables and big prep jobs.
- Chef’s' knife (5.25") & 'Cook's' knife (6.25"), these knives have a broad range of uses for meat, vegetables and small fish.