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> Professional Cutlery
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.
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.
Chef Knives & Prep Knives
Best Selling Chef Knives & Prep Knives
Dexter-Russell (P40003) - 3" Paring Knife - Basics® Series
Update International (OYOP-7) - 3" Oyster Opener
Browne-Halco (5000OK) - 3" Oyster Knife
Royal Industries (ROY PCT 24) - 7" Paring Knife w/ Black Handle
Supplemental Cutlery Products
Cut Resistant Gloves
Slicing and Carving Knives
Best Selling Slicing and Carving Knives
Dexter-Russell (P46005) - 5" Steak Knife - Basics Series
Mundial (5628-16) - 16" Cheese Cutter
Walco (670527) - 5" Forged Steak Knives - BOSTON CHOP Series
Dexter-Russell (P94803) - 8” Scalloped Bread Knife – Basics® Series
Storage and Care
Knife Racks & Blocks
Best Selling Storage and Care
Royal Industries (ROY ST 8) - 8" x 2" Aluminum Oxide Sharpening Stone
Update International (G-0208) - 8" x 2" Aluminum Oxide Sharpening Stone
Update International (G-2T) - 12" Sharpening Steel
Update International (G-0212) - 12" x 2" Aluminum Oxide Sharpening Stone
Chinese Chef's Knives
Japanese Vegetable Knives
Japanese Cow Knives
Commercial Cutlery Buying Guide
Cutlery is one of the broadest, most important kitchen tool categories. With all of the available choices, making a purchasing decision can be a daunting task. Before selecting a set of commercial cutlery, take a moment to learn some of the basics.
Ask Keegan: How Do You Choose and Maintain Knives? - Video
Learn more about how to select the right knife for your kitchen and how to maintain your cutlery investment.
How to Use an Electric Knife Sharpener
Electric knife sharpeners provide a quick solution to reshaping dull knife blades.
How to Use a Sharpening Stone
Eventually, a knife blade will become folded over and require reshaping with a sharpening stone. Learn the proper steps and technique for reshaping your cutlery with a sharpening stone.
Cutting Board Care
Knowing how to care for your plastic or wood cutting board, or when to replace them, will keep your kitchen slicing, dicing and chopping safe and efficiently.
Caring for Cutlery
Learn how to keep your knives in tip-top condition for optimal everyday use.
Caring for Flatware
Keep your flatware in service longer with proper care and storage.
Cutting Boards and Safety
Learn how to choose between wood and plastic cutting boards, as well as how to handle them, when to replace them, and how to use them as safely as possible.
Knife Safety in the Commercial Kitchen
Commercial cutlery, though essential in the kitchen, may pose an increased threat of injury to employees who have not been properly trained. Knowledge of how to correctly handle kitchen cutlery creates a safer and more efficient kitchen environment.
Cut Hazards in the Commercial Kitchen
An employee cutting their hand is a danger to everybody in the restaurant. Learn how employees can protect themselves from cuts and what OSHA requires employers to do to minimize the risks.
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