The chef knife is the favorite knife of every professional and amateur cook, and for good reason. It has perhaps the most uses of any other kitchen knife, as you can use it to cut large portions, finely chop or dice vegetables and fruits, as well as meat and fish. Its wide blade and curved edge make it ideal for quick and precise chopping using the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of everyday tasks.

The bread knife is ideal for all foods with a crust, as its serrated blade allows the knife to penetrate the outer crust without breaking it. It has a long length and can be used on all foods with a hard outer surface, even sweets.

The Santoku knife is a general-purpose knife that in Japanese means "three virtues", as it can be used for meat, fish, and vegetables. Its tip is more curved than a chef's knife, while the length of its blade is ideal for fine chopping even on the countertop of a home kitchen, where space is usually more limited. Its lightweight makes it comfortable and fatigue-free even after hours of use.

The general purpose knife is a versatile tool for every kitchen, as it is ideal for cutting vegetables, fruits, herbs, dried fruits, bread, cheese, and a wide variety of other products.

The paring knife is ideal for cutting, peeling, and chopping small fruits and vegetables. Thanks to its blade shape, you can use it to create carvings and decorations, for garnish.

Helps realign the edge of the knife, straightening the metal fibers that have bent during the cutting process.

Ideal for frequent use, as it helps the knife perform better, thus extending the time before the knife needs a more detailed sharpening with a stone or sharpener.

The impressively sharp blade ends in an ergonomic and non-slip handle that will keep your hands in the right position, away from accidents.

Thanks to the innovative titanium and copper coating, they are extremely non-stick and, additionally, antibacterial. Cut raw chicken without any residue on the knife and, most importantly, ensuring that every germ is removed with a simple wash. They do not absorb odors, no residue remains on the blade.

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cut will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to repair possible damage to the blade's edge and to maintain sharpness.