KNIVES

A collection of knives for a variety of kitchen tasks, with or without storage blocks.

A kitchen workhorse for chopping, mincing, dicing, and slicing.

For effortlessly slicing through meat at the table, available individually or in sets.

For cleaning, peeling, slicing, and other detailed tasks.

From santokus to nakiris, Japanese knives offer an alternative to Western blade profiles.

Serrated knives for cleanly slicing bread or other foods with a hard exterior and soft interior.

Long, thin blade knives with sharp tips designed especially for separating meat and fish from bones.

For everyday slicing, dicing, and chopping.

For snipping herbs, breaking down poultry, and other kitchen cutting jobs.

For cutting cheeses from hard to soft.

For breaking down large cuts of meat and cutting through bone.

Long, thin blade knives for slicing large cuts of meat, poultry, and fish.