The right knife for every purpose

Tips and hints

9. Filleting knife

Long, slim, flexible blade with straight cutting edge. Perfect for filleting meat and fish cleanly.

10. Bread knife

Long, strong blade with scalloped edge. The scalloped edge goes effortlessly through strong crusts and cuts clean slices with its aggressive, longer prongs.

11. Country loaf knife

Long, curved blade with scalloped edge. Especially suited for bread with strong or curved crust.

12. Chef ´s knife

Sturdy, heavy knife with broad, strong blade and fine cutting edge. The all rounder for professionals and hobby chefs that cleans vegetables, minces herbs and chops.

13. Slicing knife

Slim knife with strong blade and fine cutting edge. Length of blade up to 200 mm. For preparing all kind of meat and for carving roasts.

14. Slicing knife

Slim knife with strong blade and fine cutting edge. Length of blade from 230 mm. Special knife for cutting ham and other large pieces of meat.

15. Santoku knife

Asian-type knife with broad blade and especially sharp cutting edge. The all rounder of the Asian kitchen can be used threefold: for preparing meat, fish and also vegetables. All Santoku knives by ZWILLING J.A. HENCKELS have a fine-polished RAZOR EDGE that gives them their typical sharpness.