Other special knives

Why use specialized knives in the kitchen?

Specialty knives offer increased precision for specific tasks, reducing effort and optimizing results. Whether filleting fish, delicately slicing vegetables, or precisely processing cuts of meat, each knife is designed to meet a specific need.

The main special knives and their uses

• Sole fillet knife: With its thin, flexible blade, it is ideal for lifting fish fillets with precision.
• Boning knife: Its narrow, rigid blade allows you to separate meat from bone without waste.
• Nakiri knife: This Japanese knife is perfect for slicing and mincing vegetables with a clean and quick cut.
• Ham knife: Long and thin, it allows you to make uniform slices on hams or large pieces of meat.
• Oyster knife: Designed to open oysters safely thanks to its short, strong blade.
• Tomato knife: Serrated, it allows you to slice tomatoes without crushing them, thus preserving their texture.
• Santoku knife: Very versatile, it allows you to cut meat, fish and vegetables with fluidity and precision.

How to choose the right specialty knife?

The choice depends on your cooking style and the foods you frequently prepare. If you often work with meat, a boning or ham knife is an excellent choice. For vegetarians, a nakiri knife is perfect. Make sure the knife is well balanced and its handle offers a comfortable grip for safe use.

Maintenance and durability of special knives

Like all quality knives, these models require regular maintenance. Hand wash and dry immediately to prevent corrosion. Sharpen them periodically with a sharpening steel or stone to maintain their effectiveness. Store them carefully in a knife block, a cover, or on a magnetic bar to maintain their sharpness and ensure their longevity.