by type
In our offer you will find a wide selection of kitchen knives according to type. Whether you are looking for a universal chef's knife for everyday cutting, a chopper for meat, a filleting knife for fish or a special bakery knife, we have the ideal solution for you. A quality knife will make your job easier, increase your precision and turn cooking into an experience.
Explore the overview of each type of knife and discover which one best suits your needs.
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1. Chef's Knife
Description: A versatile staple for every kitchen. The wide blade (15-25 cm) allows for smooth cutting of meat, vegetables and herbs. It offers stability, a sure grip and an efficient rocking motion when slicing.
2. Bread Knife
Description: Long serrated blade that easily cuts through even fresh bread without deforming the crumb. Ideal for bread, baguettes and cakes.
3. Santoku Knife
Description: Japanese utility knife with a wider and shorter blade than a traditional chef's knife. Perfect for slicing, chopping and shredding. It excels in precision and balance.
4. Paring Knife
Description: A small, lightweight knife with a blade length of 7-10 cm. Ideal for detailed work such as peeling fruits and vegetables or decorative slicing.
5. The Cleaver
Description: A solid knife with a wide blade, suitable for chopping meat, butchering or processing bones. It allows effortless power cuts.
6. Fillet Knife
Description: Narrow, flexible blade for precise separation of meat from bone and skin. Great for fish and delicate meats, it allows for clean, smooth cuts.
7. Cheese Knife
Description: Blade with holes prevents soft cheeses from sticking. The shape and blade are adapted to different types of cheese for perfect serving.
8. The Boning Knife offers a wide range of cheeses, with an optimized shape and an even cut to fit the cheese.
Description: Thin, sharp blade for precise separation of meat from bone. A favorite tool of professionals and home cooks who work with meat.
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List of products
Santoku chef's knife from the series PIRGE Life with German steel blade 1.4116. Core hardness 54 HRC. The Santoku knife is a great alternative to Western chef's knives and an...
Exclusive collector's knife Gyuto - limited edition - made of Swedish damascus steel SANDVIK 19C27 + steel 440C + steel 1095. Hand engraved, inlaid with 24K gold, double-sided...
FAQ - Frequently Asked Questions about kitchen knives by type
How to choose the right blade length
The blade length should suit your hand and working style. Shorter blades (up to 18 cm) offer better control, longer blades (20-25 cm) are suitable for larger ingredients and quick slicing.
What is the difference between a chef's knife and a Santoku knife?
The chef's knife has a longer, curved blade for a rocking cut, while the Santoku has a shorter, flatter shape suitable for straight slicing and chopping. The Santoku is more precise when working with vegetables.
Why does the pastry knife have a serrated blade?
The serrated blade penetrates hard crusts better and allows for a clean cut without squeezing the casing. This makes it ideal for fresh bread, cakes and baguettes.
How to care for kitchen knives properly
Never wash knives in the dishwasher. After use, wash them with lukewarm water, dry them and store them in a rack or case. Use good quality water or diamond stones for sharpening.