This 9½” chef’s knife is the most common size for professional kitchen tasks.  The large size is also good for cutting large foods such as melons, roasts, and large onions.

This 9″ bread and roast slicer has our signature rounded serrations for smooth, tear-free slices whether cutting a crusty loaf of bread, soft cakes, delicate pastries, or tender roasts. To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.

This 7″ Santoku is ideal for those who prefer a smaller “chef’s” knife.  Great for most fruits, vegetables, and proteins.

This 6″ utility knife is designed for cutting small to medium size foods on the cutting board such as apples, carrots, onions, chicken breast, etc.

This 8″ chef’s knife is the most common size for everyday tasks such as apples, carrots, onions, chicken breast, etc.

This 7″ Japanese-style Usuba is ideal for slicing and chopping most fruits and vegetables.  The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife.  Typically used by Japanese chefs for performing Katsura-muki, a Japanese technique for creating thin sheets of a cylindrical vegetable such as diakon radish and cucumbers.  Contrary to its name, this knife can be used as a multi-purpose knife for meats and seafood as well.  This knife should not be used as a heavy cleaver to chop through hard foods such as bones, frozen foods, etc.

This 5″ paring knife is ideal for peeling and paring small to medium fruits and vegetables. Can also be used as a small utility knife.

This 3½” paring knife is ideal for peeling and paring small fruits and vegetables.

This 9½” slicer is great for slicing roasts but can also be used for filleting large fish.