All Knives

 The all-rounder: for mincing, chopping, or cutting meat, fish, fruit, and vegetables. The Chef's Knife is an active participant in many kitchen tasks, makes food prepping pleasurable, and is part of every professional and home cook’s basic equipment. The half bolster, the junction between handle and blade, reduces the weight of the knife, making it easier to handle. It also allows the entire blade to be sharpened more easily. 

8" Chef's Knife

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 The all-rounder: for mincing, chopping, or cutting meat, fish, fruit, and vegetables. This Chef's Knife is an active participant in many kitchen tasks, makes food prepping pleasurable, and is part of every professional and home cook’s basic equipment. The half bolster, the junction between handle and blade, reduces the weight of the knife, making it easier to handle. It also allows the entire blade to be sharpened more easily. 

6" Chef's Knife

 Small, versatile knife with slim blade and plain edge: this paring knife is the second most important knife to have in the kitchen. The small, narrow blade tapers to a point at the tip and is easy to handle making it the perfect knife to trim and slice and peel small produce such as garlic cloves and herbs. 

3 1/2" Paring Knife

 The knife with a forked tip for tomatoes, cheese, and fruit. The finely serrated edge cuts smoothly through firm top layers such as rinds, crusts, or skin and is also suitable for cheese and many kinds of fruit. The forked tip is designed to pick up the small slices of your ingredients after slicing. 

5" Tomato Knife

 What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world. 

7" Hollow Edge Santoku

 This filet knife has a flexible blade, making it particularly suitable for creating wafer-thin fillets. It's also perfect for price meat slices, loosening a fish fillet from the skin, or peeling fruit. 

6" Flexible Fillet Knife

 The Classic Ikon 8" Carving Knife has a longer and narrower blade than a chef's knife, allowing the knife to cleanly cut through meats. The pointed tip is designed to help guide meat away from the bone for effortless carving and slicing. 

8" Carving Knife

 While boning knives and cleavers are more suitable for coarser tasks, the flexible blade of the Fillet Knife was designed for wafer-thin filleting. Precision cutting of meat, loosening the fish fillet from the skin, or peeling fruit – these are the Fish Fillet Knife's special talents. 

7" Fillet Knife

 The utility knife is smaller than a chef's knife but larger than a paring knife, making it the perfect knife for a magnitude of tasks. A utility knife is much like a versatile paring knife and is perfect for mincing shallots, onions, and herbs as well as cutting vegetables or small meats. 

6" Utility Knife

 The perfect companion for preparing your packed lunch or at brunch: thanks to its fine serrated edge, this utility knife not only cuts cleanly through rolls without tearing, but it is also suitable for vegetables (such as firm tomatoes), fruit, or dry sausage. This makes it an integral part of sandwich preparation and of the brunch table setting, ideally found alongside our Cheese Knife. 

5" Serrated Utility Knife

 The Classic Ikon 3-piece knife set includes a 3 ½” Paring Knife, 8” Bread Knife, and 8” Chef’s Knife. 

3-Piece Knife Set

5" Hollow Edge Santoku

The  Hollow Edge Carving Knife has a longer and narrower blade than a Chef's Knife. This allows for the knife to cleanly cut through meats. The pointed tip is designed to help guide meat away from the bone. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag. This knife allows cooks to effortlessly prep a wide array of fresh produce, including starchy vegetables like potatoes, which tend to stick to a knife’s blade. 

8" Hollow Edge Carving Knife

4 1/2" Utility Knife

 A paring knife is the second most important knife to have in the kitchen. The flat cut paring knife's small narrow blade is easy to handle, making it the perfect knife to trim, slice, and peel small produce such as garlic cloves and herbs. The flat edge provides more contact with the cutting board and precise control. 

3" Flat Cut Paring Knife

 Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily manoeuvrable, extremely sharp blade with a pointed tip, the Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily so it is your ideal companion when it comes to meat preparation. 
 For professional carving in the kitchen or at the table we recommend our Carving Set. 

5" Boning Knife

 Particularly useful for peeling and cleaning rounded vegetables and fruit: this small, handy Peeling Knife - also known as a Turning or Tourne Knife - with its short, bird's beak-shaped curved blade, makes it easy to peel produce such as potatoes or apples quickly, preserving the valuable vitamins found directly under the skin. The plain edge of the Peeler / Tourne Knife enables very precise cuts, making it the ideal helper for hollowing out and decorating fruit and vegetables. 

2 3/4" Peeling Knife

 The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver but should not be confused with it as a Nakiri is not suitable for rough tasks (such as splitting bones). The very sharp and finely ground blade is more designed to prep vegetables, herbs and fruit very quickly and finely. The dimpled edge of the knife (slight depressions in the blade that allow small pockets of air to form) prevents ingredients from sticking. 

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