Pirge - Turkey
Pirge – Turkish knives with a tradition dating back to 1879
Kitchen, butcher and professional knives that combine five generations of experience from Bursa, Turkey, with modern production, practical ergonomics and a wide selection for both households and gastronomy.
Pirge is a family-owned knife manufacturer from Bursa, Turkey, with a history dating back to 1879. Knife-making experience has been passed down through the family for five generations, and the original craft tradition has gradually been combined with modern manufacturing technologies.
The Pirge range includes small paring knives, universal kitchen models, chef’s knives, Santoku knives, bread knives, butcher and boning knives, cleavers, pastry tools and specialised equipment for food-service operations.
Thanks to the wide variety of types, lengths and designs, home cooks, professional chefs, pastry chefs, butchers and operations requiring durable and easily distinguishable work tools can all choose a suitable knife.
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Five generations of knife-making craftsmanship
The story of the brand began in 1879 in Bursa, Turkey. A small craft workshop gradually grew into a modern manufacturer that today continues the family tradition in its fifth generation.
Pirge combines knowledge passed down between generations with industrial production, process control and the development of knives for different groups of users. According to current information from the manufacturer, Pirge products are exported to more than 85 countries and annual production exceeds five million knives.
Tradition since 1879
More than a century of knife-making experience and craft knowledge passed down through five generations.
Wide range of uses
Knives for everyday home cooking, professional gastronomy, butchery, meat processing and pastry production.
Practical ergonomics
Individual series use different handle shapes and materials depending on the type of use and the requirements of the specific operation.
A choice for everyone
From affordable utility knives to specialised professional and handcrafted series.
Why choose a Pirge knife?
One of Pirge’s main strengths is the breadth of its range. Customers do not have to choose one universal model for every task, but can select a knife according to the specific use, required blade length, handle shape and the environment in which it will be used.
| What matters to you | What Pirge offers | Typical use |
|---|---|---|
| Easy everyday maintenance | Stainless-steel blades and practical handle materials | Home kitchens and gastronomy |
| A work knife for a specific task | A variety of blade shapes, lengths and profiles | Portioning, boning, slicing and filleting |
| Colour coding | Selected series with different handle colours | Food-service operations and HACCP systems |
| Working with meat | Specialised butcher and boning series | Butchery, carcass breakdown and meat processing |
| Home cooking | Universal kitchen knives and affordable series | Everyday preparation of fruit, vegetables, meat and baked goods |
Choose a Pirge knife series
The individual series differ in handle design, focus and the range of knife types. First decide whether you are looking for a knife for the home kitchen, a food-service operation or specialised meat processing.
Pirge PURELINE
A practical series for home and professional use. It offers lightweight knives with ergonomic handles and a wide range of essential kitchen shapes.
Pirge GASTRO
Professional work knives with an emphasis on hygiene, easy cleaning and colour coding according to the ingredients being used.
Pirge DUO Butcher
An extensive knife series focused on portioning, boning and other meat-processing tasks.
Pirge SUPERIOR
Specialised butcher knives for customers who need suitable geometry and a secure grip for regular meat processing.
Pirge BUTCHER'S
A working series for carcass breakdown, portioning, boning and other butchery tasks depending on the selected blade type.
Pirge Classic
A universal series combining classic kitchen-knife shapes with practical construction for everyday work.
Pirge Elite
Kitchen knives for everyday food preparation with a modern appearance and construction suitable for both home and professional cooks.
What type of Pirge knife do you need?
| Knife type | Most common use | Who it is suitable for |
|---|---|---|
| Chef / chef’s knife | Cutting meat, vegetables, fruit and herbs | As the main universal knife |
| Santoku | Cutting, chopping and slicing everyday ingredients | For users who prefer a lower and wider blade profile |
| Paring and peeling knife | Fruit, vegetables, coring and precise work | As a complement to the main chef’s knife |
| Boning knife | Separating meat from bones, tendons and cartilage | For home and professional meat processing |
| Slicing knife | Preparing clean slices of meat and larger ingredients | For cooks, grilling and portioning |
| Bread knife | Bread, baguettes, baked goods and foods with a firm crust | For households, restaurants and bakery operations |
| Cleaver | Meat processing according to the construction of the specific model | For butchers and experienced users |
Choose according to the task, not only by appearance
With a work knife, the correct blade shape, length and geometry are decisive. A boning knife, slicing knife and cleaver are designed for different tasks and should not replace one another.
Coloured handles and the HACCP system
Selected professional Pirge series use colour-coded handles. In food-service operations, colour can help assign tools to a specific food group, for example meat, fish or vegetables.
Colour alone, however, does not ensure hygiene. The operation must have a clearly defined system, follow the rules and properly wash, disinfect and safely store every knife after use.
Caring for Pirge knives
The exact maintenance method may vary depending on the specific series, blade material and handle. In general, we recommend washing the knife by hand after use, rinsing it and drying it immediately. Hand washing is gentler on the edge than a dishwasher.
- Use a wooden or quality plastic cutting board.
- Do not cut on glass, ceramic, stone or metal work surfaces.
- Do not use a standard kitchen knife on bones or frozen food.
- Do not use the knife as a pry bar, screwdriver or opener.
- Check the edge regularly and restore it with a suitable honing steel or abrasive.
- Store the knife in a block, on a magnetic holder or with edge protection.
Equipment for edge care can be found in the knife sharpening category.
Marek’s tip
I would recommend Pirge to customers who are looking for a practical work knife at a reasonable price or need a precise type for a specific task. For a regular kitchen, start with a Chef or Santoku knife and complement it with a small paring knife. For regular meat processing, choose directly from the butcher series.
Choose a Pirge knife for your work
Compare Pirge kitchen, gastronomy and butcher series and find the right shape, length and design for your way of working.
View Pirge knivesNeed help choosing?
Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00, or by email at info@dellinger.cz.
Frequently asked questions about Pirge knives
Where does the Pirge brand come from?
Pirge is a family-owned knife manufacturer from Bursa, Turkey. The history of the brand dates back to 1879 and knife-making experience has been passed down for five generations.
Are Pirge knives suitable for home use?
Yes. The range includes affordable as well as more advanced kitchen series designed for everyday preparation of fruit, vegetables, meat and baked goods.
Does Pirge also make professional knives?
Yes. Pirge offers knives for food-service operations, professional chefs, butchers, pastry chefs and industrial food processing.
Which Pirge knife should I choose first?
For universal use, we recommend a Chef or Santoku knife. Complement it with a small paring knife and a bread knife.
Which Pirge series is suitable for butchers?
Series intended for meat processing include DUO Butcher, SUPERIOR, BUTCHER'S and other butcher ranges. Choose the specific model according to the work being performed.
What are coloured handles used for?
In food-service operations, they can help distinguish knives intended for individual food groups and support an established hygiene system.
Can Pirge knives be washed in a dishwasher?
It depends on the specific series, but to preserve sharpness and extend service life, we generally recommend gentle hand washing and immediate drying.
How are Pirge knives sharpened?
The sharpening method depends on the type and condition of the edge. Depending on the specific knife, a suitable honing steel can be used for ongoing maintenance, while a sharpening stone or professional sharpening can be used to restore the edge.
Is higher steel hardness always better?
No. Higher hardness can extend edge retention, but it can also make sharpening more difficult. For a work knife, the balance between hardness, toughness, geometry and easy maintenance is important.
How should a Pirge knife be stored correctly?
Store the knife clean and dry in a block, on a magnetic holder or with suitable edge protection so that the blade does not touch other metal utensils.
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GASTRO
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CREAM
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ECCO
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PURELINE
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DUO Butcher
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SUPERIOR
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BUTCHERS
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Pirge PRO 2002 Butcher – Professional butcher knives without compromise
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Sultan
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Butcher knives - MADE IN GERMANY
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LIFE
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Handmade X Krop
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TITAN East®
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PIRGE Classic - a classic that never disappoints
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Pirge Elite, your partner for everyday kitchen routines
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