WUSTHOF

WÜSTHOF's precise, double-serrated edge makes a clear difference with this bread knife: in contrast with a single-serrated edge, this knife has serrations within the serrations.

The ultimate tool for all tasks that place high demands on the sturdiness and power of the knife: the Cleaver makes the cutting of ribs, racks, bones, and also extremely hard-skinned fruit - such as coconuts - easy.

Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily manoeuvrable, extremely sharp blade with a pointed tip, the Boning Knife is ideal for removing bones or for skinning meat and poultry.

Ideal for cutting clean slices through as many different ingredients as possible: for large fruits and vegetables, meat or a smooth cut through cakes, pies and breads, the outwardly-curved, serrated edge of the Super Slicer blade allows for very fine cuts

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.

The knife with a forked tip for tomatoes, cheese and fruit: the finely serrated edge cuts smoothly through firm top layers such as rinds, crusts or skin. The forked tip is designed to pick up the small slices of the ingredients.

Particularly useful for peeling and cleaning rounded vegetables and fruit: this handy knife - also known as a Turning or Tourne Knife - with its short, bird's beak-shaped curved blade, makes it easy to peel produce such as potatoes or apples quickly