|
|
Short and pointed for delicate, precision cutting, peeling, dicing
|
Short and pointed for delicate, precision cutting, serrated blade is great for tomatoes and other husked foods
|
Stationary peelers are preferred by most chefs, make sure you hold them at the proper angle to maximize effectiveness
|
Vegetable knives are unique because you typically cut towards your hand, the 'birds-beak' blade allows you to perform decorative cuts and remove unwanted material
|
Spreading knives are flat and wide to maximize surface area for optimal spreading. The blade is dull, so don't expect to cut much more than butter
|
Featured by the New York Times, our brunch knife is unique because of its blade. Micro-serrated, wide tip and sharp toe, it's perfect for avocados, spreads and more
|
Our Essential small kitchen knife sets include, 1 paring knife, 1 serrated paring knife, 1 peeler and a vegetable knife. The perfect mix of small kitchen knives!
|
|
|
Modified 12C27 Sandvik® Stainless Steel
|
Modified 12C27 Sandvik® Stainless Steel
|
Modified 12C27 Sandvik® Stainless Steel
|
Modified 12C27 Sandvik® Stainless Steel
|
Modified 12C27 Sandvik® Stainless Steel
|
Modified 12C27 Sandvik® Stainless Steel
|
Modified 12C27 Sandvik® Stainless Steel
|
