knife purposes

Serrated vs smooth

A serrated blade helps when slicing items that are firm on the outside and soft on the inside, particularly bread or tomatoes.

Serrated blades tend to stay sharper longer than a straight edged blade but they are difficult to sharpen.

Bolster

The bolster of the knife - the heavy joint between the handle and blade - adds strength, creates balance and gives heightened control.

Not every knife has a bolster, with stamped blades and Japanese style knives typically foregoing this feature for a lighter feel.

Stamped

Stamped blades are cut to shape directly from cold-rolled steel, heat-treated for strength, then ground, polished, and sharpened.

Most often associated with more economical knife ranges, they are formed from a single piece of steel and heat-treated for strength. Stamped blades are often identified by the absence of a bolster.

Rockwell Hardness Rating

The strength or hardness of the metal it’s made from is defined by a Rockwell or HRC number.

Knives with a higher rating (around 60) are stronger, harder and can be sharpened to a finer edge, such as our Tsuki range.

Lower rated knives are less likely to chip and can be sharpened quicker, but are also likely to lose their edge faster and require sharpening more often. These knives are generally also more affordable, but should still have a Rockwell Hardness Rating of at least 50.

Types of knife

Chefs/Cooks knife

A modern cooks knife is designed to perform well at a variety of kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing and chopping vegetables or meat and disjointing large cuts.

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Fillet knife

The flexible blade structure and thin metal make filleting knives ideally suited for more delicate tasks such as removing skin or fillets from fish.

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Boning knife

A boning knife is primarily designed to remove bones from cuts of meat. A stiff boning knife is good for beef and pork, and a flexible one is preferred for poultry and fish.

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Carving and slicing knife

Between six and fourteen inches in length, carving and slicing knives are used to slice thin cuts of meat including poultry, roasts, hams and other large cooked meats.

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Paring knife

A paring knife is a general purpose knife with a plain edge blade that is used for small intricate work like peeling and coring.

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Utility knife

A utility knife is used for general or utility purposes. A utility knife is between four and seven inches in length and comparatively sits between a chef’s knife and paring knife in size.

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Santoku knife

The knife performs well at slicing, dicing and mincing. The Santoku blade and handle are designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle.

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Turning knife

An essential tool for creating chateau potatoes, the turning knife is ideal for shaping, trimming and peeling all types of fruit and vegetables.

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