Do you like cooking and do you still cut with a cheap or blunt knife? Then it’s time for a nice kitchen knife. As a specialist, we have a very wide range of kitchen knives! You can cut faster and more safely with a good and sharp knife. Moreover, cutting becomes a real pleasure. Are you new to the world of kitchen knives and looking for information to help you make a choice? On this page, you will find useful information that helps you understand where you can make your choice depend on. Choose the best knives shop for your choice.

Knife or knife set

Ultimately, you need more than one knife in most kitchens. Different blades are useful for different tasks. And as a result, you can do different operations one after the other without having to constantly clean your knife (to prevent the release of taste).

When purchasing a knife, you may wonder if you want to start with one knife and then expand. Or that you immediately take a set of two or more knives. Often one chooses to take a chef’s knife first and later to expand it in order to be able to choose a more beautiful and more expensive chef’s knife in the first instance. This way, you can spread the purchase over the longer term.

Chef’s knife

The first knife that is usually chosen is a chef’s knife (or gyuto with Japanese knives) or santoku. This is the most versatile knife in the kitchen. Because of the width of the blade, you can make good cutting movements with your knife along with your fingers. Due to the length of the knife (on average 20 cm) you can process large quantities in a cutting motion. Kitchen knives come in handy variants with a blade of 16 to 20 cm. The most common is a chef’s knife of 20 cm. Professional chefs usually choose 23 cm.

Office knife

As an extension to a chef’s knife, a small knife (also called office knife) is very useful for small tasks. You use this, for example, for small cutting movements with fruit and vegetables.

Carving knife

As a third extension, people often opt for a meat cleaver. A meat cleaver (or carving knife) has a smaller blade than a chef’s knife. This keeps the meat sticking less to the blade, making it easier to cut through and get nicer slices.

Bread knife

If you often eat (fresh) bread, then a good bread knife is a pleasure to work with. No more crumbled slices, but nice, intact slices of bread. A bread knife also cuts through the cartel through hard bread like a knife through warm butter.

Structure of a knife

Here you can read about the parts that make up a knife. If you are making a choice for a knife, then you will look in particular at:

• The handle: material and shape
• The blade: thin or thick, long or short
• The head: full or half.
• All parts of a knife

A good handle is ergonomically shaped and has no unfilled seams that can contain dirt. The handle can be made of wood, plastic, or steel. Some materials, such as special types of wood, influence the price of the knife.