Knives

Having the right tools in your kitchen not only makes cooking a pleasure, but it also improves your cooking efficiency and the quality of the meals you prepare. At CutleryMania.com, finding the perfect knife for virtually any cooking task is a breeze! Whether you're looking for a carving knife, a boning knife, or an oyster knife, they're all right here in our online catalog. You can order everything from a cheese knife or a fillet knife to a butcher knife or a meat cleaver -- and your satisfaction with our products is guaranteed!

Boning Knives                                                                

       A boning knife’s primary purpose is to remove meat and trim meat and fish from the bone. Boning knife  blades vary in length from 4” to 7”.  Many cooks simplify carving and get extra servings by boning out a roast when it is partially cooked.  For boning roasts, whole hams, lamb legs, veal legs, and filleting fish, a narrow flexible boning knife blade is best.  The wider stiff blade on a boning knife is used for cutting raw meat and many other trimming operations on less thick cuts of meat . 

Bread Knives                                                                

A bread knife has a serrated edge. The knife must be very sharp to prevent shredding the bread. Adequate blade length on a bread knife is very important. It should be no shorter than 7" in length, and the longer - the better. A 9 inch or longer bread knife blade is best for large homemade loaves. A serrated knife on a bread knife delivers a clean, effortless slice.

Butcher Knives                                                             

Primarily used in commercial meat cutting, butcher knives are seldom used in homes. The butcher’s knife has the rounder point, while the cimeter knife has a point that flares up. A breaking knife is a smaller version of the cimeter and is used with smaller pieces of meat. The butcher knife and cimeter steak knives can be used for dicing salt pork, cubing cooled meats, cutting steaks or trimming raw meat.

Carving Knife /Slicing Knives                                                

The most important carving knife is the roast beef slicer, most often used to carve rounds, boneless roasts, boiled briskets, pot roasts, butt roasts, and standing rib roasts.  The narrow cold meat slicer or ham slicer is used to slice ham or leftover cold roasts of all kinds.  The wide, stiff knife blade does a better job on hot meats, whereas the narrow, more flexible blade cuts cold meat more efficiently.  Although there are many patterns to select from, a slicing knife or carving knife should have adequate length to permit smooth slicing action.

Cheese Knives

As the name suggests,  these knives were specifically designed for cutting cheese. Either with a square end or with a handle at both sides, cutting cheese with one hand can be very hard, especially with a large, hard cheese. So for ease and safety, a cheese knife is always recommended.

Chef Knives

Available in lengths for 6” to 12”, Chef Knives have more uses than any other single knife in the kitchen.  The blade of a chef knife is wide at the handle and tapers to a point.  The design of a chef knife protects knuckles when dicing or mincing celery, onions, nut meats, parsley, peppers, etc.  When properly used, the chef positions the point of the chef knife on the cutting board beyond the food to be diced or sliced and, without lifting the point, works the knife in a rocking motion to cut evenly and rapidly.  It's used for carving hot roasts also.  The blade of a chef knife may be forged or not forged.

Cleavers                                                                                        

Chinese cleavers are not used for cutting bones, but most cleavers are designed to cut through bones, poultry, or lobsters. Not using a cleaver could result in damaging the blade of a knife.

Fillet Knives

 Primarily used for filleting fish, a fillet knife for smaller fish is best when it is thin and flexible. This keeps waste to a minium. Wider, stiff fillet knives are used for larger fish. Fillet knives come in carbon steel, which will change to a dark color, or high carbon no stain, which will keep its original color.

Forks

Are a handy tool used to move hot pieces of meat from the pot to the cutting surface or to handle the hot meat while cutting.

Knife Sets

Knife Sets are designed by the manufacturer for a particular use. Some are basic home sets in a block or steak knife sets, or culinary kits for a professional chef.

Paring Knives

 A paring knife is a small knife with a plain edge blade or serrated edge that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, or cutting small garnishes). It is designed to be an all-purpose knife.

Pizza Knives

There are a few different knives used to cut pizza, A pizza cutter that has a circular blade and the long thick blade with a slight curve that makes a rocking motion.

Santuko Knives

The santoku bōchō (三徳包丁?) or bunka bōchō (文化包丁?) is a general-purpose kitchen knife originating in Japan. Its unshouldered blade, which is typically between five and eight inches long, has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The top of the santoku's handle is in line with the top of the blade, giving the chef's fingers plenty of room underneath. The word santoku loosely translates as 'three virtues' or 'three uses', a reference to the three cutting tasks the knife performs so well: slicing, dicing, and mincing. The santoku's blade and handle are carefully designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle, and the original Japanese santoku is an especially well-balanced knife.

Shell Fish Knives (Oyster knives, Clam knives, Scallop knives)

 Shellfish knives are made specifically to open clams, oysters and scallops.

Steak Knives

Steak knives are for the table use. Most are serrated since it is easier to maintain the edge and keep sharp.

Utility Knives

 A sharp 6” utility knife is most efficient for slicing non-solid fruits and vegetables, such as tomatoes or squash.  For acid fruits, a stainless steel blade is preferred.  Useful for cutting large melon rings, cutting heads of lettuce into wedges, preparing cabbage for shredding, halving grapefruits and oranges, etc. A tomato knife has a serrated edge which is ideal for cutting tomato. It has a fork style tip to pick up the tomato after it is cut.