Ready ARCOS
Stainless
Blade Length: 21 / 25 cm21,02 €17,00 € - 21,29 €-18%price dropLowest price '26Deliveryby Mon, 09 Nov
Ready Shun Classic Kai Chef Knife Made of Stainless Steel 20cm
Stainless
Lowest price '26Free delivery
Ready Classic Gf Chef Knife Made of Stainless Steel 27cm GLOBAL-GF-34
Stainless
Lowest price '26Free delivery
Filters
- Chef: Multipurpose, ideal for cutting, fine chopping, slicing, and filleting.
- Butcher: Specifically designed for slicing, filleting, and deboning raw or cooked meat.
- Chef's Knife: Ideal for everyday cutting tasks such as fruit, vegetables, meat, and cheese.
- Santoku: General purpose knife, suitable for meat, fish, and vegetables, ideal for fine chopping and slicing.
- Cleaver: A heavy knife ideal for cutting bones, tough pieces of meat, and large vegetables.
- Nakiri: Vegetable knife with a wide, straight blade and a blunt tip.
- Fillet: With a narrow, long, and flexible blade, ideal for removing skin and precisely filleting fish or meat.
- Fillet/Boning Knife: With a thin and narrow blade designed for the precise removal of bones from meat, poultry, and fish.
- Paring Knife: Ideal for cleaning and peeling fruits and vegetables.
- Cheese: Designed for clean cuts without sticking, suitable for soft, semi-hard, and hard cheeses.
- Cold Cuts: With a long, thin, and often wavy blade, ideal for uniform and thin slices.
- Professional: Professional knives are designed for intense and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
- Damascus Steel: With a core of hard steel alloy and VG10 carbon, it offers a hard and extremely sharp blade.
- Shirogami: High carbon steel is easily sharpened and provides a better cutting feel due to its fine structure.
- Ceramic: A material that makes them very sharp and resistant to wear, while also not oxidizing or altering the taste of food.
- Japanese: Japanese knives are renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate tasks.
- Serrated: Ideal for cutting foods with a hard exterior and soft interior, such as bread, tomatoes, or citrus fruits.
- Curved: Ideal for cutting foods that require quick, continuous motions, such as vegetables or herbs.
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