CHEF'S KNIFES

KITCHEN KNIVES - Brands

Here you will find a large selection of sharp Japanese & European chef's knives as well as an extensive range of chef's knives - accessories. From inexpensive knife series such as Chroma Japan Chef to the hand-forged premium chef's knife Haiku Itamae. The knives are particularly interesting for professional chefs, ambitious hobby cooks, design enthusiasts and Japan lovers. Everyone will find the right chef's knife for them here.

CULINARIS

LAGUIOLE

VICTORINOX

GÜDE

CHROMA

MONO

FRIED. HERDER

ZWILLING

WÜSTHOF

CARL MERTENS

DE BUYER

KELOMAT

WINDMÜHLENMESSER

CUTTING BOARDS & STORAGE

WHETSTONES & SHARPENING STEELS

Culinaris - Chef's Knife small 14 cm Black Series | CB-10

Culinaris - small kitchen knife | CB-10 - a multi-talent in every kitchen for cutting vegetables, meat and fish

€79.00*

Culinaris - Paring Knife 10 cm Black Series | CB-01

Culinaris - paring knife | CB-01 - Very useful for chopping, cleaning, peeling and decorating fruit and vegetables.

€69.00*

Culinaris - Santoku small 13 cm Black Series | CB-04

Culinaris - Santoku small | CB-04 - the extremely sharp blade enables particularly fine cuts.

€79.00*

Culinaris - Bread Knife double-sided sharpened blade 25 cm Black Serie | CB-09

Culinaris - Bread knife | CB-09 - Knife with wave cut for cutting various types of bread

€139.00*

Culinaris - Steak Knife 13,5 cm Black Series | CB-03

Culinaris - steak knife - for effortlessly cutting fried meat such as beef, pork or lamb

€69.00*

Culinaris - Boning Knife 16 cm Black Series | CB-05

Culinaris - Boning knife | CB-05 - Knife with a flexible blade for removing bones, tendons and skins from meat

€79.00*

20.65 %

Culinaris - Steak Knife set 4 pieces CB-03

Culinaris - steak knife - for effortlessly cutting fried meat such as beef, pork or lamb

€219.00* €276.00*

Culinaris - Chef's Knife large 20 cm Black Series | CB-08

Culinaris - Chef's Knife Large | CB-08 - the chef's most important tool and the most commonly used.

€139.00*

Culinaris - Santoku large 18 cm Black Series | CB-07

Culinaris - Santoku large | CB-07 - an all-rounder in the kitchen that can be used to cut meat, vegetables, fish and many other ingredients evenly.

€139.00*

Culinaris - Utility Knife 12,5 cm Black Series | CB-02

Culinaris - Utility Knife | CB-02 - deal for processing fruit and vegetables, but meat and fish are also no problem.

€69.00*

20.94 %

Culinaris - Knife Set - Santoku, Paring Knife, Utility Knife Black Series

Culinaris - Knife Set - Large Santoku + Paring Knife + Utility Knife

€219.00* €277.00*

Culinaris - Nakiri 17 cm Black Series | CB-06

Culinaris - Nakiri | CB-06 - the traditional Japanese vegetable knife with a flat profile and rectangular tip

€139.00*

18.75 %

Culinaris - Knife Set - Santoku CB-07 + Paring Knife CB-01 Black Series

Culinaris - Knife Set - Large Santoku CB-07 + Paring Knife CB-01

€169.00* €208.00*

CHROMA type 301 F.A.Porsche - P-918 knife set, 2pcs.

CHROMA type 301 F.A.Porsche - P-918 knife set, 2pcs. - small peeling knife P-09 + chef knife P-18

€199.99*

Friedr. Herder - knife set of 3 mix

Friedr. Herder - Knife Set Mix of 3 - offers three different blade shapes for different areas of application

€64.99*

Knife care

Cleaning

After each use, wash the knife under running lukewarm water with a sponge or cloth and dry briefly. Cook's knives must not be put in the dishwasher! The aggressive salts and the heat attack the steel just like rust film. Likewise, the knife must not lie in the possibly filled sink. Leftovers of mustard or horseradish can also eat into the steel if they are not washed off.

Storage

Our knives are very sharp and should therefore be stored safely (in a place out of the reach of small children). We recommend storing high-quality knives in a knife block, on a magnetic strip or in a knife bag/case. In order not to prevent the blades, they should not lie on top of each other or be stored together with other kitchen utensils, e.g. in a drawer.

Sharpening

Grind it over special wet grinding stones, never pull it over a sharpening steel or let it down from a grinder. Regular scraping over the stone guarantees a very good sharpness and fun when cooking. Traditionally, the highest quality Japanese knives are not stainless. Always make sure that your knives are never wet.

Instructions for sharpening Japanese wet sharpening stones

Let the stone really soak in the water for 15 minutes. The stone should always be wet during grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone.
The knife should be at an angle of 10-20 degrees to the sharpening stone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure.
During the grinding process, a powder is created that allows the grinding process to take place, similar to how soap foam cleans hands.
Single-edged knives are ground 80% front and 20% rear, double-edged 70% front and 30% rear. The front is right for right-handers and left for left-handers. (We also have many single-edged knives and serrated knives for left-handers).
After the sharpening process, the knife should be washed well with lukewarm water and finally dried.