peeling knife
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This particular shape is ideally
suited for peeling, cleaning or shaping any fruit or vegetable with
a rounded surface.
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paring knife
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The straight edge offers close control
for decorating as well as peeling, mincing and dicing.
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paring knife
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The most versatile of all parers:
for mincing shallots, onions and herbs as well as cleaning and cutting
vegetables.
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tomato knife
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The serrated edge slices even the
ripest tomato as thin as you like. The forked tip is great for serving.
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sausage knife
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Cuts with ease anything crusty on the outside and soft inside.
Bagels and rolls. Summer salami, cheese and tomatoes.
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| cheese knife |
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cheese knives are specialy designed
for cutting cheese.
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decorating knife
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Makes crinkle cuts for french fries
and decorative crudites, even eye catching butter paddies.
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steak knife
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The extra-sharp blade is not only
a must for cutting the favourite steak but also for all kinds of
meat dishes.
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boning knife
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De-boning chicken or ham, trimming
fat and sinews. The tapered, pointed blade is a necessity for working
closely around joints.
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| fillet knife |
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Filleting delicate fish or preparing
carpaccio - it's easier with this extra thin, flexible blade.
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| Officemesser |
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Spitze, scharfe Klinge. Sehr vielseitig,
zum Spicken von fettarmem Fleisch, zum Schälen von Gemüse.
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bread knife
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Fresh, crunchy breads, even cutting
the birthday cake - the serrated edge does it all.
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cooks knife
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No kitchen should be without this
manual food processor. It is the most essential of all knives used
in the kitchen. Slicing, mincing, dicing of all kind of food. Perfectly
balanced, an extension of your hand.
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| kitchen knife |
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For perfect slicing of beef and
cutting fruits and vegetables.
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carving knife
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Perfect for the larger cuts of meat,
fruit and vegetable.
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| salmon slicer |
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The ultimate specialty knife designed
solely for the paper-thin slicing of this delicate cut of fish.
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straight meat fork
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As a carving or serving fork, you'll
have a good hold on most anything.
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cleaver
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Wide heavy blade best for splitting
poultry, cutting bones.
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| Küchenmesser |
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Spitze, scharfe Klinge. Sehr vielseitig,
zum Spicken von fettarmem Fleisch, zum Schälen von Gemüse.
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santoku knife
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Styled like the Japanese Cook's
Knife this blade is just right for
sushi and sashimi - or anything else that needs to be sliced paper
thin.
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Palette
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With the thin and flexible blade items
can be lifted without damaging the underside. Perfect also for spreading
dough. |
