Which knife serves which purpose?

Crib Knife / Office Knife

8 to 13 cm long, narrow blade, medium pointed

larding of e.g. roast venison with pieces of bacon, peeling/slicing in the hand, (pulling) slicing on the board

Fruit, vegetables, potatoes, sausage, cheese

The lard knife is the little all-rounder in the kitchen.

Paring knife / Touring knife

6 cm long, narrow curved blade, wading point

peel in the hand

Fruit, vegetables, potatoes

The curved blade is particularly suitable for peeling.

Paring knife

8 to 9 cm long, narrow blade, waders pointed

peeling/cutting in the hand, (pulling) cutting on the board

Fruit, vegetables, potatoes

The wade-tip blade is also suitable for making a dragging cut on the board.

Tomato knife

13 cm long, narrow blade, serrated edge, medium pointed

Cutting on the board

Everything with a hard shell and soft core, fruit, vegetables, potatoes, hard sausage

The serrated edge is particularly suitable for "scoring" a hard shell or crust.

Table knife

12 cm long, narrow blade, fine serration, round tip

Cutting on the board, spreading spreads

Butter, spread, fruit, vegetables, sausage, cheese

The round tip is particularly suitable for spreading butter and spreads. The fine serration can be used to "score" a dish or crust.

Preparation knife

13-16cm, narrow blade, slightly crowned bevel, medium pointed

cutting on the board, pulling cut on the board, (weighing cut on the board)

Fruit, vegetables, potatoes, sausage, cheese, meat, fish, poultry

The narrow, short blade is preferred by people with smaller hands who do not dare to use a chef's knife.

Boning knife

16cm, narrow rigid blade, back pointed

cut on the bone, parry tendons, (pulling cut on the board)

The rigid blade is particularly suitable for extracting bones.

Fillet knife

18 cm, narrow flexible blade, slightly crowned edge, medium pointed

The flexible blade is particularly suitable for filleting fish.

Ham knife / carving knife, meat knife

21-26 cm, narrow blade, medium pointed

cutting on the board, pulling cut on the board, (weighing cut on the board)

Meat, sausage, ham, roasts

The long blade ensures a precise cut, while the narrow blade reduces sticking of the food. The front part of the SYNCHROS carving knife is ground thin so that the blade is flexible in this area. This makes the SYNCHROS carving knife equally suitable for filleting fish.

Chef's knife

16-26 cm, wide blade, crowned edge, medium pointed

cutting on the board, pulling cut on the board, weighing cut on the board, chopping cut on the board

Fruit, vegetables, herbs, potatoes, sausage, cheese, meat, fish, poultry

The chef's knife is the great all-rounder in the kitchen.

Santoku knife

14-18 cm, wide blade (here with scallops), straight-edged bevel, wadersharpened.

cutting on the board, pulling cut on the board, weighing cut on the board, chopping cut on the board

Fruit, vegetables, herbs, potatoes, sausage, cheese, meat, fish, poultry

Santoku means "three uses", meaning fish, meat and vegetables. This makes the santoku knife the all-rounder in Japanese cuisine.

Chinese Chef's Knife

18 cm, wide blade, straight-edged bevel, narrow back

cutting on the board, pulling cut on the board, (cradle cut on the board), chopping cut on the board

Fruit, vegetables, herbs, potatoes, sausage, cheese, meat, fish, poultry

The wide blade creates a safe distance to the cutting board.

Bread knife

21-32 cm, narrow blade, special G├ťDE serrated edge, wading point

Cutting on the board

Bread, pumpkin, melon, crusty roast, everything with a hard crust and soft core

Thanks to the special G├ťDE serrated edge and its length of up to 32 cm, it is suitable for literally any type of bread and an always precise cut.

Cheese knife

15cm, punched blade, fork tip

Cutting on the board

The recesses reduce the adhesion of the cheese to the blade.

Herb knife Shark

14cm, wide blade, strongly crowned beaded edge, medium pointed

Cradle cut on the board

Herbs, garlic, ginger

The crowned round fabric is perfect for the cradle cut on the board.

Chai Dao

16cm, wide blade, crowned bevel, wading point

cutting on the board, pulling cut on the board, weighing cut on the board, chopping cut on the board

Fruit, vegetables, herbs, potatoes, sausage, cheese, meat, fish, poultry

The wide blade creates a safe distance to the cutting board. The Chai Dao is the all-rounder in Chinese cuisine.