Kitchen knives

Boning knives

Boning knives are used to remove bones from cuts of meat. The blade is quite thin and may be between 10-18 cm (4"-6") long. Boning knives always end in a sharp tip to pierce the meat, split fat zones, and to cut between tendons, sinew and joints. Rigid boning knives are used for pork and beef, and more flexible ones are a better option for fish and poultry.

Ham knives

Ham knives are slicing knives with flexible blade mainly used for cutting ham into thin slices. They are long and thin. The whole ham set includes, in addition to ham knife, a chef's knife to remove outer layers, a boning knife and a ham support.

Cheese knives

A cheese knife is a type of kitchen knife used for cutting cheese. There are different cheese knives, depending on the cheese hardness.

Cleaver knives

Kitchen knife with a broad and heavy blade for cutting large chunks of meat or preparing spare ribs.

Decorating knives

Decorating knives have a special shape to cut fruits and vegetables in different ways.

Carving forks

Carving forks are used to hold and lift meat for cutting or turning, and serving.

Ceramic knives

Ceramic knives are extremely hard, offers a high corrosion resistance and a long lasting sharpness. They must be used with care. The ceramic blades do not contain metal ions that can brown foods or transfer a metallic taste or smell so the food will remain fresh after use. In addition, the blade will never rust. these knives are ultra-light, half the weight of steel knives. They are great for slicing vegetables, fruits and boneless meats and fish, always on a cutting board.

Food industry knives

We offer a wide range of food industry knives for meat and fish. Knives have different handle colors and NSF-tested and certified. The handle color allows the classification of the knives based on the kind of food, thereby achieving better health control, based on European standards.