Cutlery › Block › Individual Knife

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Extremely sharp stainless steel bladeHonoki wood handlePlease take sp... Features:Extremely sharp stainless steel bladeHonoki wood handlePlease take special care when using them (Keep away from children)Never wash Haiku knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Victorinox 8in Forged Chef Knife 7-7403-20G. That's because a good chef's knif... Victorinox 8in Forged Chef Knife 7-7403-20G. That's because a good chef's knife is meant to be indispensable and these Victorinox knives certainly fit that bill. Hot dropped ice-tempered and forged with high carbon stainless steel these chef's... more

Victorinox 10in Forged Chef Knife 7-7403-25G. Chefs the world over love the ve... Victorinox 10in Forged Chef Knife 7-7403-25G. Chefs the world over love the versatile power of the classic chef's knife and this Victorinox knife embodies everything kitchen professionals love about these popular blades. These classic knives are... more

Messermeister invented the hard plastic Edge-Guard and it is available in vari... Messermeister invented the hard plastic Edge-Guard and it is available in various widths and lengths. Edge-Guards by Messermeister have been recognized as not only the original edge protectors but by far the finest quality and the most functional.... more

The 7-inch hollow edge santoku lets you cut with confidence. The santoku - Jap... The 7-inch hollow edge santoku lets you cut with confidence. The santoku - Japanese for three virtues - excels at three cutting techniques. Expertly mince garlic slice cucumber and dice onions with this Asian all-rounder featuring a hollow edge... more

Enjoy Exceptional Sharpness in a Beautiful Contemporary Design Equip your kitc... Enjoy Exceptional Sharpness in a Beautiful Contemporary Design Equip your kitchen with all the tools you need with HENCKELS Elan. From slicing crusty loaves of bread with the 8-inch bread knife to dicing vegetables with the 7-inch hollow edge... more

Features:Unique titanium coating to help prevent corrosionNon-toxic and hygien... Features:Unique titanium coating to help prevent corrosionNon-toxic and hygienicBlack polypropylene handleHand wash onlyKasumi Titanium collectionProduct Type: Santoku knifePull Apart Shears: Product Care: Hand Wash OnlyBlade Material: Stainless... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:A metal ''pearl'' that clearly demarcates the end of the handle, for ... Features:A metal ''pearl'' that clearly demarcates the end of the handle, for better control when cuttingSeamless perfection and hygienic transition from blade to handleSpecial grinding method is used, so the knife stays sharp longer and is easier... more

Features:Made of durable canvasStorage Type: Knife BagPrimary Material: Wood S... Features:Made of durable canvasStorage Type: Knife BagPrimary Material: Wood Species: Color: BlackKnife Block Features: Double Sided Magnet: Slots Included: NoTotal Number of Slots: Slot Types: Number of Knife Slots: Number of Sheaths: Country of... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Extremely sharp stainless steel bladeHonoki Wood handlePlease take sp... Features:Extremely sharp stainless steel bladeHonoki Wood handlePlease take special care when using them (Keep away from children)Never wash Haiku knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki... more

Features:Varnished black wood handleForged black bladeNot recommended to be cl... Features:Varnished black wood handleForged black bladeNot recommended to be cleaned in the dishwasherHaiku Kurouchi collectionProduct Type: Chef's knifePull Apart Shears: Product Care: Hand Wash OnlyBlade Material: Carbon steelBlade Material... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Unique titanium coating to help prevent corrosionNon-toxic and hygien... Features:Unique titanium coating to help prevent corrosionNon-toxic and hygienicBlack polypropylene handleHand wash onlyKasumi Titanium collectionProduct Type: Paring knifePull Apart Shears: Product Care: Hand Wash OnlyBlade Material: Stainless... more

Features:Unique titanium coating to help prevent corrosionNon-toxic and hygien... Features:Unique titanium coating to help prevent corrosionNon-toxic and hygienicBlack polypropylene handleHand wash onlyKasumi Titanium collectionProduct Type: Carving KnifePull Apart Shears: Product Care: Hand Wash OnlyBlade Material: Stainless... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more