In our offer you will find especially a wide range of quality Zwilling knives. This brand is characterized above all by its high quality.

Can we help you choose the best knife for you? First of all, you need to focus on the purpose for which you want to use the knife. Whether you are looking for a boning knife, a slicing knife or another...

When choosing a knife, focus on the material and length of the blade as well as the type of knife. In addition to general purpose knives, you can also choose specialty knives designed for specific activities such as peeling, boning or slicing meat. We will give you an overview of some of the types of knives that are commonly available.

Knife types:

Chef's (utility) knives - a basic knife that has universal use, with a blade length of around 20 cm, a smooth edge and a taper from the tip of the knife

Vegetable knife - has a short blade (up to 10 cm) which is rounded at the top, it is a knife for everyday use

For pastry - knives with a serrated blade for cutting hard and soft pastry

Santoku - special Japanese and Chinese knives for meat and vegetables, often with a thin blade with a tapered tip

Paring (peeling) knives - have a thin blade with a fixed tip, the bottom of which is either rounded or may have a cut-out bottom for easier peeling of fruits and vegetables

Boning knives - have a thin blade which is usually slightly curved at the bottom

Filleting knives - have a narrow and flexible blade which makes filleting meat easier

Slicing knives - have a narrow and very sharp blade that allows you to slice meat or ham into very thin slices

Cheese knives - these knives typically have a perforated blade with a fork at the tip of the knife

Choppers - have a large blade which is ideal for cutting meat even with the bones

Another criterion for choosing the right knife for you may also be the blade material. Knives made of stainless steel or ceramic are easier to maintain and handle. Another important characteristic is the length and thickness of the blade.