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Classic – forged, full-length bolster, full tang, finished with traditional, triple-riveted polyoxymethylene black handle; some newer additions with half-bolster; [21] with around 70 different items, the series offers almost the entire range of Wüsthof blade forms and sizes (chef's knives, Santoku, Nakiri and Chai Dao Asian-style knives ...
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
A stainless-steel boning knife. A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it ...
Numerous knife cuts with their corresponding French name. There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. [1]
A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...
Ka-Bar (/ ˈ k eɪ. b ɑːr /; trademarked as KA-BAR) is the contemporary popular name for the combat knife first adopted by the United States Marine Corps in November 1942 as the 1219C2 combat knife (later designated the USMC Mark 2 combat knife or Knife, Fighting Utility), and subsequently adopted by the United States Navy as the U.S. Navy utility knife, Mark 2.
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