The serrated blade of the bread knife will ensure smooth slicing that won’t crush the loaf or tear at the pieces.
Maximise your slices and use on any food that is soft on the inside and hard on the outside like tomatoes or vanilla slice.
Carve your Sunday roast with expertise using the smooth thin blade of a carving knife.
Finely slice the largest hams or turkeys with professional ease, or carve thin precise slices of rare beef or tender lamb.
Use the pointed tip for cutting around a bone, and the rounded tip for large boneless pieces of meat like a ham or roast beef.
The paring knife is perfect for any delicate kitchen task. Designed for control and easy handling, the softest juiciest peaches can be peeled without bruising, apples and oranges pared with style and pitting an avocado comes easily.
Prepare your catch, fresh from the hook, with the extra flexible blade of a filleting knife. The long fine narrow knife is sensational for easy slices of boneless fish. It will also ensure wafer thin tenderloin or sirloin steak when preparing beef carpaccio or butterfly chicken breasts.