Paring Knife
These are the most common of all the paring knives and the most versatile. They look like a smaller version of the chef's knife, and are used for peeling, slicing small fruits and vegetables, removing stems and other small cutting tasks where control is essential.
Utility Knife
Our utility knives will slice through small pieces of meat, cold cuts, or fruit. Also referred to as sandwich knives.
Chef's Knife
Also known as cook's knives, these are the most versatile, indispensable, "workhorses" of knives. They can be used for virtually any type of cutting task. We offer 6" 8" 9" and 10" versions.
Boning Knife
A boning knife does just what its name suggests, separating flesh from the bones of meats and poultry. Its special "S" shaped edge and stiff thin blade is designed to pierce the flesh and then closely follow the contours of bone. We offer 6" lengths with flexible and/or stiff blades.
Bread Knife
Bread knives are serrated or scalloped edge slicers, and can be used on anything with a tough skin or crust protecting a soft interior. Great for a large cantaloupe or pineapple. 8" forged steel.
Santoku Knife Granton
Styled after a Japanese cook's knife, the granton edge blade is just right for sushi and sashimi, slicing mushrooms or anything else that needs to be sliced paper thin, mincing ginger, and scoring meat and fish. The granton edge creates pockets of air which prevent extra-thin or soft slices from sticking to the blade.
Carving Knife
Carving knives are used to carve your turkey, roast or ham. They feature a long thin blade and rounded tip for safety. The rounded tip also gives a very straight cutting edge to maximize contact with the food. 8" and 10" lengths.
Wednesday, March 10, 2010
