Wusthof

With its bold profile and wide tip, this WÜSTHOF butcher knife tackles the toughest home-butchering jobs with safety and efficiency. More versatile than your typical butcher's knife. Ideal for carving, trimming, skinning, portioning, and slicing meat.

Inspired by farm-to-table cooking, the Craftsman is a hybrid design combining the features of a chef's knife, curved boning knife, and slicing knife.

The Three Piece Starter Set has everything you need to start your culinary collection. Includes a 3 1/2" Paring Knife, 8" Bread Knife, and 8" Cook’s Knife.

The perfect knife for a magnitude of tasks. A utility knife is much like a versatile paring knife and is perfect for mincing shallots, onions, and herbs as well as cutting vegetables or small meats.

The most important piece of basic equipment for every home and professional chef, the Chef's Knife is suitable for most tasks in the kitchen, for the widest variety of cutting and gripping techniques, it makes food prep a pleasure.

The extra-sharp blade cuts perfectly through your favorite meat and vegetable dishes and compliments any table setting beautifully. The elegant handle is triple riveted and equipped with a full tang for superior safety and durability.

WÜSTHOF's precise, double-serrated edge makes a clear difference with this bread knife: in contrast with a single-serrated edge, this knife has serrations within the serrations, meaning that it remains sharp for longer.

1040100720--Wusthof Classic 8" Carving Knife

The WÜSTHOF Classic 8" Hollow Edge Carving Knife has a longer and narrower blade than a chef's knife, allowing the knife to cleanly cut through meats. The pointed tip is designed to help guide meat away from the bone.

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.

The utility knife is smaller than a chef's knife but larger than a paring knife, making it the perfect knife for a magnitude of tasks.

Small, versatile knife with slim blade and plain edge: this paring knife is the second most important knife to have in the kitchen.

The paring knife is the second most important knife to have in the kitchen. The small narrow blade tapers to a point at the tip and is easy to handle making it the perfect knife to trim and slice and peel small produce such as garlic cloves and herbs.

This small, handy Peeling Knife - also known as a Turning or Tourne Knife - with its short, bird's beak-shaped curved blade, makes it easy to peel produce such as potatoes or apples quickly.

The Hollow Edge Carving Knife has a longer and narrower blade than a Chef's Knife. This allows for the knife to cleanly cut through meats. The pointed tip is designed to help guide meat away from the bone.