With its broad and sharp blade, it is a multi-purpose knife used for a variety of kitchen tasks. Ideal for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, chopping nuts.

Carving knives are used to cut all pieces of meat such as roasts, hams, poultry or legs. They have a thin and slightly curved blade for an ideal cut. Thanks to this blade it will be easy to make long cuts in a single pass. This knife is reputed to cut without tearing but with even thickness.

The paring knife is a small, short-bladed knife, used for intricate cutting, peeling, mincing and dicing vegetables, onions and filet. An ultra convenient knife for daily usage in the kitchen. The vegetable knives will be bit longer with a specific rounded shape designed for mincing quickly and perfectly

The cleaver, also known as a ‘butcher’s knife’, is a thick knife with a sharply beveled edge. Ideal for splitting meat from bone, used typically for beef, pork, chicken and other thick types of meat, as well as larger thicker vegetables, such as melons and pineapples. Smaller cleavers are used for quickly dicing vegetables and fruits.

The bread knife is an essential kitchen knife with a serrated blade to cut soft bread without crushing it. For the same purpose, it can easy be used as well to cut tomatoes and all similar types of soft fruits and vegetables.