To see the items in each category, simply click on the photo.
Small knives with a strong blade, straight edge and firm tip. Cleans, peels and cuts small fruit and vegetables. Also suitable for cutting out spots and blemishes.
Popular knife combinations packaged as sets to give great value.
Small light and versatile knife with a slim blade. Peels, cuts cleans and garnishes fruit and vegetables.
Handy medium sized versatile knife often with a scalloped edge.
A thin flexible blade that curves upwards to enable the blade to cut work around bones.
The most used knife. Usually curved to allow a rocking motion so that chopping ca be done with minimum force.
Slim knife with strong blade and a fine cutting edge. For preparing all kinds of meat and for carving roasts.
Usually serrated and used on bakery goods and foods that are hard on the outside and soft in the middle.
Ham and Salmon Slicers
Extra slim flexible blade with straight cutting edge. Cuts salmon and other fish into wafer thin slices.
Large forks with two prongs, holds the roast while cutting and serving.
Long, slim and flexible blade with a straight cutting edge. Perfect for filleting meat and fish cleanly.
Sharpeners, Steels and Stones
With regular use a knife will loose its bite. A sharpening steel will realign an edge whilst diamond steels, sharpeners and stones will put an edge back.
Blocks and Racks
Magnetic racks offer flexibility for a range of knives. Racks will need a screw fixing to a wall.
Handy for slicing, dicing and mincing. The rounded blade allows you to roll over herbs, vegetables and garlic with ease.
Knives for specialist applications.
Sturdy broad rectangular blade. Larger cleavers are good for preparing spare ribs.
Asian-type knife with broad blade and especially sharp cutting edge. This all-rounder can be used for preparing meat, fish and vegetables.
Cutters for specialist applications.
Usually serrated with a broad blade for use on cut bread.