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High-quality kitchen knives: Indispensable helpers in the kitchen

Imagine you are standing in your kitchen and preparing your favourite dish. You need the right tools for finely chopping vegetables, filleting fish or carving meat.

And this is exactly where kitchen knives come into play. Kitchen knives are more than just simple utensils. They are the extension of every chef and a symbol of the art of cooking.

Kitchen knives are available in a wide variety of shapes and sizes, for various preparation methods and with different blade types. From the versatile chef's knife suitable for most cutting tasks to the specialised serrated bread knife that cuts through fresh baked goods without crushing them. There is a suitable knife for every task in the kitchen.

The quality of a kitchen knife is determined by the type of steel, the workmanship of the blade, the balance between handle and blade and the ergonomics of the handle. A good kitchen knife not only fits well in the hand, it also enables precise cuts and is durable. It is an essential tool that no kitchen should be without, whether you are a beginner or an experienced chef.

That's why it's important to take your time when buying kitchen knives to find the right knife for your needs. A carefully selected range of kitchen knives is the basis for every successful meal and makes preparation a pleasure.

Different types of kitchen knives for every cutting task

In your kitchen, you are the artist and the knives are your tools. To prepare any dish perfectly, it is important to know the different types of kitchen knives and their specific functions. Here is an overview of the most common kitchen knives you might need for your culinary adventures.

Chef's knife

Utility knife: Ideal for slicing, chopping and dicing vegetables, meat and herbs. It is the heart of every knife collection.

Paring knife

Small knife with short blade: Perfect for precise cutting work, peeling fruits and vegetables or removing peels.

Bread knife

Long serrated knife: Designed to cut through hard bread crusts without crushing the soft interior.

Santoku knife

Japanese design: Characterised by its wide blade and sharpness, it is particularly suitable for cutting fish and chopping vegetables.

Filleting knife

Thin and flexible blade: Designed for precise filleting of fish and meat.

Carving knife

Long and thin knife: Ideal for cutting meat into clean slices, especially roasts and poultry.

Vegetable knife

Small and sharp blade: Optimised for chopping, slicing and dicing vegetables.

Boning knife

Narrow and pointed blade: Designed to separate meat from bones and remove fat.

Nakiri knife

Rectangular blade: This Japanese kitchen knife specialises in cutting vegetables, popular in Japanese cuisine.

Cheese knife

Holes in the blade: Prevents soft cheese from sticking to the blade.

Choosing the right kitchen knife depends on the type of ingredients and the preparation method being used. Make sure you choose knives with good balance, ergonomic handles and made of high-quality material to ensure the best performance and longevity. With a well-equipped knife collection, you are equipped for every task in the kitchen, and cooking becomes a real pleasure.

Buying knives: What you should pay attention to when it comes to kitchen knives

A good kitchen knife is the foundation for successful cooking experiences. Not only does it make work easier, it can also significantly increase your enjoyment of cooking. When purchasing kitchen knives, there are a few important points to keep in mind to ensure you choose knives that meet your needs.

Quality of the blade

Material: High-quality stainless steel, carbon steel or ceramic are common materials. Stainless steel is rustproof and easy to maintain, carbon steel stays sharp longer but requires more maintenance, and ceramic is extremely sharp but prone to chipping or breaking.

Grind: A sharp and long-lasting blade is essential. A V-grind blade is typical of Western knives, while Japanese knives often have a single-sided grind.

Ergonomics and balance

Handle: The handle should fit comfortably in your hand and be non-slip. There are handles made of different materials such as wood, plastic or stainless steel.

Balance: A well-balanced knife feels stable in the hand and makes cutting easier.

Types of knives

Versatility: Think about what tasks you will primarily use the knife for. A frequently used all-purpose knife such as a chef's knife or Santoku knife is a good basic piece of equipment for most kitchens.

Specialisation: If you often prepare certain foods, it is worth investing in specialised knives, such as a serrated bread knife or a fillet knife.

Care and maintenance

Sharpening: Kitchen knives need to be sharpened regularly to maintain their cutting power. Make sure that you can sharpen the knife with a sharpening steel or a whetstone.

Cleaning: Many high-quality knives are not dishwasher safe and should be hand washed to protect the blade.

Price-performance ratio

Investment: Quality knives can be an investment, but they pay off in durability and performance. Think about how much you're willing to spend and look for the best value for money.

In many cases, it makes sense to buy a knife set.

Brands and manufacturers: Find out about established brands and read customer reviews to get a feel for the quality and service.

By taking these criteria into account, you can choose kitchen knives that not only complement your cooking skills, but also represent a long-term addition to your kitchen equipment. A well-considered purchase ensures satisfaction every time you use it and is a step towards realising your culinary visions.


How do I keep my kitchen knives sharp?

Sharpen regularly: Use a sharpening steel before or after each use to align the cutting edge. For more thorough sharpening, use a sharpening stone or grinder about every six months. Chop correctly: Use wooden or plastic chopping boards to protect the blade. Hard surfaces such as glass or metal can dull the blade. Store properly: Store knives in a knife block, on a magnetic strip or in a knife bag to protect the blades from damage.

What is the difference between an expensive and a cheap kitchen knife?

Material quality: More expensive knives are often made of higher quality steel, which holds sharpness better and is more resistant to corrosion. Workmanship: High-priced knives often have finer workmanship, including better weight distribution and more comfortable handles. Durability: More expensive knives tend to be more durable and maintain their functionality over longer periods of time, which can be cost-effective in the long run.

How do I properly clean my kitchen knives?

Hand wash: Wash knives immediately after use with warm water and mild soap. Avoid leaving them in water or putting them in the dishwasher, as this can damage the blade and handle. Drying: Dry knives thoroughly immediately after washing to prevent rusting and stains. Care: Oil the handle (if wooden) and blade if necessary to protect the material and extend the life of the knife.
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