For meat
Meat makes big demands on a knife, from the rough breaking down of a whole cut of beef to the precise cut in a tenderloin or the wafer-thin slicing of a roast beef at the table. There is no single knife for all these tasks, but there is a knife for each of them.
The chef's knife or gyuto is the everyday workhorse. It handles 80% of all kitchen work, including most work with meat. If you want to cut thin, even slices of roasted meat or salmon, a slicer or sujihiki is indispensable. For heavy boning work, the boning knife is the right choice.
If you work a lot with whole fish and poultry, a deba can also be used for portioning and boning. And if you want to impress your guests with professional carving at the table, a long, narrow slicer is the instrument you are missing.
In this collection we have gathered the knives we consider particularly well suited to working with meat. Feel free to contact us or visit our shop if you are unsure which type fits your needs.
