You don't know whick knife you need to buy for your or for a present.

Which knife do I use ?

In each range, we propose different kind of knives.

the parers (2 3/4 to 4") : A knife that is light, handy and sharp. Its short rigid blade has a central tip.

Ideal for cutting, peeling and preparing fruit and vegetables.

Being small it lets you work on food in detail to achieve a professional result.

paring knife


the Cooking knife (6" to 14") : A knife with a wide, rigid blade.

Several uses :
  • Cutting slices of thick meat
  • Cutting vegetables and fruit
  • Chopping and mincing aromatic herbs

a 6" Chef Knife


a 8" Chef Knife


a 14" Chef Knife


the Oriental Knife : Wide-bladed knife with hollows

This knife can be used for slicing or chopping. Cut slices of meat, cut vegetables or fruit, chop and slice thinly. You can also use it to cut up poultry, or work with fish and shellfish.

The hollows form air pockets that stop the fish or meat flesh from sticking to the knife blade.

This knife is often used for oriental cuisine.

an Oriental Knife


the slicer knives (8" to 12") : A knife with a narrow rigid blade.

For cutting up meat or pouldry and thin-slicing fillets.


a 8" Slicer Knife



k sabatier knives



the Filet knives (6" to 8") : A knife with a narrow rigid blade.

For cutting up meat or pouldry and thin-slicing fillets.

This knife is easy to use.

a 8" Filet Knife



the Ham Knife (10" to 12") : Thin, flexible, long-bladed knife with hollows

The knife for cutting thin slices of cured or cooked ham. The hollows (or Air Pockets) prevent the slices from sticking to the blade.


a 12" Ham Knife



the Salmon knife (12") : A very thin, flexible, long-bladed knife with hollows

For cutting large fish into very thin slices, e.g. smoked salmon. The hollows (or Air Pockets) prevent the slices from sticking to the blade.

a Salmon Knife


the Boning Knife : A knife with a honed, rigid blade.

Boning game or a piece of meat is easy with this fine blade.

A long knife with a rigid, widely-serrated blade.

a Boning Knife


Bread knives 20 cm: bread knife with long, rigid blade and large teeth.

Great for slicing all types of bread, brioche and cakes.
It also does the job of removing the thick skin of certain vegetables or fruit like pineapples.

a Bread Knife


the Steak knives : A knife with a serrated, narrow, Yatagan blade

A kitchen knife that can be presented at the table to serve a piece of beef, for example.

a set of Steak Knives


the Cleaver : Knife with wide blade made very rigid by its thickness.

Il is a powerful tool for cutting up large pieces of meat, rabbit, bones, or separating joints.

a Cleaver


The Tomato Knife : A knife with a narrow serrated blade.

Great for fine cutting or slicing, without bruising tender or delicate fruit or vegetables, such as tomatoes, oranges, or lemons.

It can also be used as a small bread knife, e.g. for slicing baguettes.

a Tomato Knife


the Carving knife : Narrow incurved blade.

For carving meat or poultry and thin-slicing meat. This item can be used when carving poultry at the table with a Bayonet or Curved fork.

a Carving Knife


the Forks : we propose 2 knides of Fork - the curb and the bayonet Fork.
This highly practical 6" Curved Fork lets you easily turn over a roast or hold a joint (rib - poultry - leg of lamb) when carving.
The Bayonet Fork lets you hold a piece of meat (roast rib - poultry - leg of lamb) when carving. It is just the job for barbecues (turning over small pieces of meat, sausages, chops, etc.).

OUR ADVICE : This items can be combined with a carving, kitchen or slicing knife.

a Bayonet Carving Set

a Curb Carving Set


the Sharpening Steels : Use it regularly to maintain the edge of your knives (not for toothed blades).

Caution, the sharpening steel is manufactured using high-Carbon steel. Never leave it wet or put it into a dishwasher.

a Sharpening Steel


different kitchen knives