Many different kinds of knives for a perfect cut when you are cooking, all characterized by a researched design and an unmistakable style
VG-10 Super stainless steel holds an incredibly sharp edge longer for easier maintenance; black Pakkawood handle provides strength, stability, and moisture resistance; stainless steel end cap adds beauty and durability.
The Kai Shun Japanese Small Santoku Knife has a damask 14 cm blade with a 11,2 cm handle, and is ideal for quick chopping and slicing of meats, fruits and vegetables.
The Kai Shun Curved Peeling Knife has a 6,5 cm damask blade.
The KAI utility knife SHUN PREMIER of the Tim Mälzer series, 15,0 cm, is among other things specially apt for preparing all kind of vegetables.
KAI Bread knife SEKI MAGOROKU Red Wood 22,5 cm is special for hard crusts. With its long, strong blade with a scalloped edge this knife is very well-suited for cutting bread and crispy roast.
Deba, tipical japanese knife, with a 15,5 cm blade.
Office knife with a 10 cm blade.
Nakiri Knife has a 16,5 cm damask blade and it is ideal for chopping up herbs and vegetables, but is not suitable for chopping bones, despite its shape.