GERMANY SOLINGEN – Which knife should I use?

You would like to know which knife you should use for a certain purpose? Here you will find the answers!

Boning Knife

For disolving of bones. Also for take out of poultry, skinning of meat and removal of sinews.
Bread Knife with wave cut

The strong blade with waved-grinding slices facily through toughly and softly bread, without crushing the goods.
Carving Knife

Perfect for the larger cuts of meat, fruit and vegetable.
Carving Knife with granton edge

Perfect for the larger cuts of meat, fruit and vegetable.
Chef´s Knife

Even if you don't like cooking, this is the most essential of all knives used in the kitchen. Slicing, mincing, dicing from garlic cloves and pineapple to pesto or chef's salad. Perfectly balanced, an extension of your hand.
Cleaver

The cleaver is used to cut large pieces of meat. It can cut bones easily.
Decoration Knife

For decorating and dividing of roh and cooked vegetables. It is a great helper for portioning of butter.
Filleting Knife

Filleting delicate fish or preparing carpaccio - it's easier with this extra thin, flexible blade.
Kitchen Knife

For perfect slicing of beef and cutting fruits and vegetables.
Meat Fork

Big Meat Fork with two stable hooters. For holding big roast-pices while carving meat. As a carving or serving fork, you'll have a good hold on most anything.
Office Knife

The short pointed blade is great for trimming steaks and poultry as well as fruit and vegetables.
Paring Knife

The straight edge offers close control for decorating as well as peeling, mincing and dicing.
Peeling Knife

When peeling fruits, vegetables and potatoes the curved blade accommodates to the rounding. It is also an ideal knife for decorating and ornamenting of side dishes.
Salmon Knife

With the long and flexible blade salmon can be cut into gauzy slices.
Santoku Knife

For fans of asian food. This santoku knife is ideal for cutting and chopping meat, fish, vegetables or herbs. The ingredients for dishes made in a Wok, can be handled perfectly.
Sharpening Steel

The sharpening steel is used to sharpen knives.
Spatula

The straight spatula spreads out dough, cream and toppings. It solves baked pastry cases and helps transporting cake- and pastrypices.
Steak Knife

The knife for the kitchen and the covered table. Juicy steaks will be disipated cleanly.
Tomato Knife with Fork

The wave-grinding is used especially for the sleek tomato skin. The knife's peak runs out to a fork.