Facas do chef

What are we cooking today? What do the food supplies offer? Our chef’s knives are as versatile as daily tasks and personal preferences in the kitchen. You have the choice between different sizes, designs and types. Because the right chef’s knife has to fit you as much as the intended purpose.

Continue reading and find out what it is that makes our chef’s knives so universal and yet so unique.

Universal knives: Slicing, chopping, mincing, forming, flattening—our chef’s knives are indispensable all-rounders with many talents. No matter which knife you select, each one has their very own strength. The different blades make the fine difference; however, they all convince through their performance. Guaranteed. Day after day.

Extremely high quality: The chef’s knives of the Grand Maître line are made from a single piece of steel, which is connected to the handle using solid rivets. They offer a blade that’s extra wide and straight. Combined with the handle, they create excellent leverage, and the needed force is reduced to a minimum.

Delicate master class: The Santoku knife is inspired by the Far East cuisine and is used there also for preparing sushi and sashimi. The specially formed blade allows for extremely fine and precise cuts. The dimples on the side create little air pockets during cutting, which prevent wet and extremely fine slices from sticking to the blade. The accuracy of Asian chef’s knives—ideal for meat and cheese, cucumbers and zucchinis.

Professional eccentric: The form of the Chinese chef’s knife is reminiscent of a kitchen cleaver. However, it serves for a lot more than just deboning meat. The wide blade and the very narrow, smooth cutter are extremely versatile and easily go through meat, game and poultry, vegetables, herbs and fruits.