Types of knives
Peeling knife
Small, lightweight and handy knife with curved blade, fine cutting edge and firm tip. Peels potatoes, fruit and vegetables. Also suitable for cutting out rotten pieces.
Vegetable knife
Small knife with strong blade, straight cutting edge and firm tip. Cleans, peels and cuts small fruit and vegetables. Also suitable for cutting out rotten pieces.
Paring knife
Relatively small, lightweight, versatile knife with a slim blade with centre tip and straight cutting edge. Peels, cuts, cleans and garnishes fruit and vegetables. Also suitable for preparing meat and larding.
Tomato knife
Medium-sized special knife with serrated cutting edge and forked tip for tomatoes and thick-skinned fruit with soft flesh.
Slicing knife
Medium-sized, handy and versatile knife with scalloped edge. Cuts for example sausages and cheese in handy slices. Practical for picnics and cold lunches.
Decorating knife
Special blade with pronounced points. Cuts vegetables like carrots, cucumbers and potatoes with decorative patterns.
Steak knife
Slim, strong knife; blade has ground back and straight cutting edge. Cuts steaks and chops effortlessly.
Boning knife
Slim, characteristically curved blade with straight cutting edge. Best suited for cutting meat off the bone.
Filleting knife
Long, slim, flexible blade with straight cutting edge. Perfect for filleting meat and fish cleanly.
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.
Country loaf knife
Long, curved blade with scalloped edge. Especially suited for bread with strong or curved crust.
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.
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.
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.
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.
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.
Salmon slicer
Extra slim, flexible blade with straight cutting edge. Cuts salmon and other fish into wafer-thin slices.
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.
Carving fork
Large fork with two strong prongs. Holds the roast while cutting and serving.
Cleaver
Sturdy broad and rectangular blade. Cuts large pieces of meat and spare ribs.
Chinese chef´s knife
Broad long blade with very sharp cutting edge. Perfect for preparing meat, fish and vegetable the Asian way.
Mincing knife
Rounded blade for easy mincing (chopping). Mincing herbs the gentle and easy way.