Knives

The Classic 3 1/2" Fully-Serrated Paring Knife is the second most important knife to have in the kitchen. The small narrow blade tapers to a point ...

The 9" Hollow Edge Carving Knife has a longer and narrower blade than a chef's knife, allowing the knife to cleanly cut through meats. The pointed ...

Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily maneuverable, extremely sharp blade with a ...

WÜSTHOF's precise, double-serrated edge makes a clear difference with this bread knife: in contrast with a single-serrated edge, this knife has ser...

The perfect companion for preparing your packed lunch or at brunch: thanks to its fine serrated edge, this utility knife not only cuts cleanly thro...

The iconic WÜSTHOF Classic 4 1/2" Steak Knife is, like anything and everything WÜSTHOF, forged in a centuries-old global destination for knife arti...

The knife with a forked tip for tomatoes, cheese and fruit: the finely serrated edge cuts smoothly through firm top layers such as rinds, crusts or...

Particularly useful for peeling and cleaning rounded vegetables and fruit: this small, handy Peeling Knife - also known as a Turning or Tourne Knif...

The all-rounder in the kitchen: the most important piece of basic equipment for every home and professional chef, the Chef's Knife is suitable for ...

With its bold profile and wide tip, this WÜSTHOF butcher knife tackles the toughest home-butchering jobs with safety and efficiency. More versatile...

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be...

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be...

The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver...

Small, versatile knife with an extra-wide blade and plain edge: the WÜSTHOF Classic 4" Extra-wide Paring Knife is the second most important knife t...

The WÜSTHOF Classic Asian Utility Knife features a uniquely curved straight edge blade, which allows it to be used as both a mini chef's knife and ...

The all-rounder: for mincing, chopping, or cutting meat, fish, fruit, and vegetables. The Chef's Knife is an active participant in many kitchen tas...

The Classic Ikon 3.5" Paring Knife is the second most important knife to have in the kitchen. The small narrow blade tapers to a point at the tip a...

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be...

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be...

Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily maneuverable, extremely sharp blade with a ...

The perfect companion for preparing your packed lunch or at brunch: thanks to its fine serrated edge, this utility knife not only cuts cleanly thro...

The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver...

Ideal for cutting clean slices through as many different ingredients as possible: for large fruits and vegetables, meat or a smooth cut through cak...

While boning knives and cleavers are more suitable for coarser tasks, the flexible blade of the Fillet Knife was designed for wafer-thin filleting....