Discover knives with the Zwilling tradition.
Immerse yourself in the culinary world and discover knives with tradition! Zwilling has been producing exceptional knives and cutlery since 1731. With over 290 years of experience, they have perfected the selection of steel, blade grinding, hardening and handle production. The result is extremely sharp and durable knives with optimal balance and ergonomics.
TYPES OF KNIFE - Which knife is best for what? Here you will learn how the individual types differ.
CHEF'S KNIFE
A chef's knife is one of the most popular knives in the kitchen. It is suitable for slicing meat, fish, vegetables and for slicing and chopping herbs. The blade is usually 16 to 26 cm long, curved and tapering towards the tip. The pointed shape of a chef's knife allows for particularly fine cuts. A chef's knife should feel comfortable in the hand, so an important criterion when choosing one is the even distribution of the weight of the blade and handle. Of course, sharpness and long blade life play an important role. The Japanese Santoku knife is an alternative to the classic chef's knife.
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CHINESE CHEF'S KNIFE
The Chinese chef's knife is distinguished by its large, tall blade, which is rectangular in shape. The blade is about 18 to 20 cm long and is relatively thin. The Chinese chef's knife is suitable not only for Asian cuisine, but also for many types of food, such as vegetables, meat or fish. However, it is not very suitable for cradle cutting. It should therefore be used for other cutting techniques.
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UNIVERSAL KNIFE
A utility knife is a truly versatile tool. This cutting tool usually has a serrated edge and a medium-length blade, 11 to 13 cm long. A utility knife is best suited for slicing fruit and vegetables, such as tomatoes, but also rolls and sausages. As with all types of knives, make sure it is well-balanced and ergonomic so that it fits comfortably in your hand.
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SPECKLING KNIFE
A carving knife is particularly suitable for more complex cutting. The name comes from its original purpose: decorating pieces of meat. The meat is pierced with a knife with a sharp tip and filled with spices, for example. The knives are also suitable for decorating foods such as carrots, apples or radishes. For such a delicate technique, it has an 8 to 13 cm long, pointed blade.
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VEGETABLE KNIFE
The vegetable knife is designed to cut a wide variety of vegetables and fruits. The very narrow blade of the knife is straight and relatively short - 7 to 9 cm. This makes this versatile knife excellent for delicate work, such as peeling and cutting vegetables and fruits.
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PEELING KNIFE
The ideal fruit and vegetable peeling knife has a slightly curved, short blade to facilitate this delicate culinary task. They are usually 5 to 7 cm long, so that even thin peels and small pieces can be separated precisely. The pointed blade makes it easy to remove damaged areas.
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SLICING KNIFE
The knife is suitable for various types of meat, but also for fish. It is used for precise cutting of slices and pieces. The blade is usually 16 to 26 cm long and has a tapered tip. Slicing knives are often used in combination with a fork to make it easy to cut portions of meat. This special type of knife often has serrations on the blade to prevent food from sticking while slicing.
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FILLETING/BONING KNIFE
A fillet knife, which is a variant of a boning knife, is a special knife for precise slicing and separating meat and fish. The blade of the knife is particularly thin, flexible and 14 to 31 cm long. The flexibility of the blade is especially important when filleting fish and meat to ensure delicate work and good handling. However, if you want to use the knife to separate bones, a classic, shorter and stronger boning knife is more suitable.
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STEAK KNIFE
A steak knife is designed for precise and easy cutting of steaks and other pieces of meat. The narrow pointed blade is 7 to 12 cm long and can be smooth or serrated. Steak knives are part of the dining experience and replace dinner knives when serving steaks. When choosing, it is advisable to pay attention to the design of the knife so that it matches well with serving dishes and other cutlery.
CLEAVER
You should always use a special cleaver, also known as a cleaver, to chop food. Classic chef's knives have too fine a blade and can get damaged. A cleaver has a rectangular blade that is wedge-shaped, particularly robust and usually about 15 cm long. It can be used to chop meat and bones, but also vegetables or herbs. To work well with it, it should be ergonomic and well-balanced.
BREAD KNIFE
A bread knife is essential for precise, even slices. The blade has a serrated, saw-like edge to effortlessly cut through tough crust. In addition to the classic serrated blade, there are also blades with a reverse serrated edge: small and large serrations alternate for particularly easy slicing without tearing. The blades are usually 20 to 30 cm long, making them suitable for large loaves. In addition to bread, they are also suitable for large foods with hard skins, such as melons. Make sure the handle is ergonomically designed for easy handling and effortless slicing.
CHEESE KNIFE
A cheese knife is specially designed for your needs when cutting different types of cheese. To prevent the cheese from sticking to the blade, most knives have holes of different sizes in the blade, so that the cheese slides easily. This is especially important for soft cheeses. However, there are also knives designed for hard cheeses, and these have a solid blade. Many cheese knives have a double point at the end of the blade, which is used to scoop up the sliced cheese directly.
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