The knife edge

The cutting part of the blade is called edge. Since knives are required to perform a variety of tasks, blades have been developed with varying types of edge.

Fine edge blade

Blades with a fine edge produce a smooth, clean cut. They are suitable for cutting hard and soft materials such as vegetables, meat and fruit. It is also suited for peeling.

Serrated edge blade

This edge is useful for cutting and slicing soft products with a tough skin, e.g. tomatoes. The serration penetrates more easily than a fine edge.

Scalloped edge blade

This is a special serration that is basically used for the same jobs as the serrated edge. It is particularly suitable for cutting bread.

Hollow-ground edge blade

The name derives from the hollows positioned alternately on each side of the blade, giving the knife a particularly fine cutting edge. When used for cutting, air pockets develop in the hollows causing the product to separate easily from the blade. Thus very fine slices (e.g. of ham) can be cut effortlessly. Even short-crust pastry and flan bases can easily be sliced into thin and even layers.

Razor edge blade

Following intensive research ZWILLING J.A. HENCKELS has developed an innovating honing technique that guarantees an extremely high initial cutting performance. After grinding the blade gets a fine-polish treatment to remove even the tiniest burrs. This technique is mainly used for the Asian-style knives (e.g. Santoku knife).