Find the Right Knife for the Job
THE STARTING POINT
The Cook's Knife
The work knife. The iconic shape is recognized worldwide. The rounded “belly” of this knife allows for rocking the blade for effortless chopping, mincing and dicing. If you’re only going to have one knife, this is the one. The most important tool in the kitchen.
A KITCHEN FUNDAMENTAL
The Santoku Knife
The Hollow Edge Santoku is designed with a thinner blade than the traditional Cook’s Knife, at a 10° cutting edge. This Eastern-style knife is designed for balance and agility and features a hollow edge which brings extra efficiency and speed to chopping, slicing, and dicing.
The Task Masters
The Different Edges
The straight edge offers a smooth, clean, exact cut and can be used on a wide variety of meat, vegetables, and fruits. Straight edges are found on paring knives, utility knives, cooks knives, carving knives and many others.
The serrated edge has small, saw-like teeth that enable the blade to slice cleanly through food with delicate textures without damaging soft insides. Another variation of the serrated edge is the reverse scalloped edge.
The double serrated edge contains an additional serration in between the teeth of a traditional serrated knife. This second serration never comes into contact with foods or cutting boards during use which is what causes a blade to dull. With proper use, the double serration will never need to be sharpened.
The hollow edge contains evenly spaced vertical indentations that create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce the friction and drag when slicing.
The scalloped edge has rounded teeth as opposed to the saw-like teeth of a serrated knife. These rounded teeth enable the blade to slice through foods you would use a serrated blade. They also slice effortlessly through meat without tearing like a serrated blade.
Our Asian style blades are characterized by a tighter blade angle of 10 degrees, compared to the traditional angle of 14 for western style blades. This tighter angle is ideal for slicing meat, fish and produce.