The right knife for every purpose

Tips and hints

16. Granton slicer

Long, flexible blade with alternating hollows on each side of the cutting edge. Special knife for cutting and serving wafer-thin slices of ham. Also well suited for cutting and dividing flan bases.

17. Salmon slicer

Extra slim, flexible blade with straight cutting edge. Cuts salmon and other fish into wafer-thin slices.

18. Spatula

Broad, blunt, flexible blade with rounded tip. For lifting and turning omelettes and pancakes in stainless steel pans, also for spreading dough, icing or beaten egg white.

19. Carving fork

Large fork with two strong prongs. Holds the roast while cutting and serving.

20. Cleaver

Sturdy broad and rectangular blade. Cuts large pieces of meat and spare ribs.

21. Chinese chef´s knife

Broad long blade with very sharp cutting edge. Perfect for preparing meat, fish and vegetable the Asian way.

22. Mincing knife

Rounded blade for easy mincing (chopping).
Mincing herbs the gentle and easy way.