Professional Cutlery

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A wide variety of professional cutlery is needed to meet the demands of most commercial kitchens. Each type of knife is designed for specific tasks, such as slicing, carving, boning or paring. Whether you run a restaurant or simply want a fully equipped residential kitchen, having enough knives on hand will expedite many aspects of food preparation.

Asian Cutlery 64 Models	Boning Knives 57 Models	Bread Knives 37 Models
Butcher Knives 15 Models	Carving Knives 56 Models	Cheese Knives 24 Models
Chef's Knives 68 Models	Cleavers 31 Models	Knife Sets 24 Models
Paring Knives 64 Models	Seafood Knives 53 Models	Shears 23 Models
Spreaders 25 Models	Steak Knives 82 Models	Utility Knives 21 Models

Many processes in the commercial kitchen require specific knives to get the job done. Whether you are chopping, paring, carving or slicing, there is a piece of cutlery that will perfect the process. When shopping for knives, consider the blade’s size and material, the shape of the edge, the material the handle is made from and the overall balance of the knife. The blade material is a very important factor. Most professional knives are made of carbon steel, which is strong and easily sharpened, but also vulnerable to rust and stains. Stainless steel blades are not usually found in a commercial kitchen. Standard stainless is difficult to sharpen and does not hold an edge well. The best blade material is high carbon stainless steel, which is easy to maintain and rust- and stain-resistant.

The edge-type and the shape of the blade and tip determines the function of commercial cutlery. For example, a long, serrated blade with a rounded tip is ideal for slicing bread, while paring requires a short blade with a pointed tip and a straight or hollow-ground edge. The knife handle will be constructed of plastic, wood or stainless steel. The handle material will affect the longevity, grip, balance and weight of the knife, as well as the maintenance required. It is most important to choose a handle material that the chef is comfortable with. The tang, or the part of the blade that extends into the handle, should be embedded all the way to the butt of the handle. This will ensure maximum balance and durability for the chef.