Used to separate raw meat from the bone and skin from the flesh of meat or fish. It has a thinner and shorter blade than the chef’s knife and is usually rigid to give full control of the tip. The bolster should be good sized to prevent the fingers from slipping.
A large knife with a serrated edge is best for slicing breads, cakes and pastries as the edge cuts through the crumb without tearing. Smaller versions can be used for slicing tomatoes, segmenting citrus and slicing tough skinned veg like brinjals. The edge should only be sharpened professionally.
This knife is designed for cutting slices of meat, poultry or large fish steaks. It should have a long blade rigid enough to slice straight but flexible enough to carve around the bone.
CHEF'S AND COOK'S KNIFE
This all purpose blade (length ranging from 15 – 30cm) has a heavy, wide blade at the heel and tapered to a point at the tip. It’s ideal for chopping, slicing and mincing vegetables, herbs, meats and other ingredients.
Designed to rock from tip to heel for efficient and easy cutting. Gripped with the thumb and forefinger at the top of the blade at the bolster and three fingers curled around the handle.
Used to bone fish, separate fillets from spine as well as for skinning delicate fish. The flexible blade easily follows the contours of the fish bones to ensure the maximum amount of meat gets removed intact.
This small, straight-edged knife is used for intricate tasks like peeling, trimming and garnishing. It is held with the fingers curled around the handle and the handle against the palm.
Translated from “3 virtues”, which refers to the way this knife can be used for fish, meat and vegetables. Gripped with the thumb and forefinger at the top of the blade at the bolster and three fingers curled around the handle.
Offers better control than a chef's knife as your hand can be placed on the front of the knife. Perfect for the push cutting motion: moving knife straight up and down for easy chopping on a smaller board.