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Long, flexible blade with alternating hollows on each side of the cutting edge. Special knife for cutting and serving wafer-thin slices of ham and roasts.

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Small, versatile knife with a slim blade with centre tip and straight cutting edge. Peels, cuts, cleans and garnishes fruit and vegetables 

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For cleaning, paring, peeling and slicing small fruits and vegetables. Prepare intricate garnishes. The paring knife is a very efficient extension of thumb and finger thus giving good leverage.

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For separating meat from bone cooked and uncooked.  The smaller the size of the meat or bone, the more flexible the blade should be and vice versa. Always use a flexible knife on fish or delicate fowl.

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Asian-type knife with broad blade and especially sharp cutting edge.  The all rounder of the Asian kitchen can be used threefold: for preparing meat, fish, and also vegetables.   

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Medium-sized, handy, versatile knife with scalloped edge. Cuts foods with hard surfaces and soft interiors such as tomatoes and bread.

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