The chef knife is the favorite knife of every professional and amateur cook, and not without reason. It has perhaps the most uses of any other kitchen knife, as you can use it to cut large portions, finely chop or dice vegetables and fruits, as well as meat and fish. Its wide blade and curved edge make it ideal for quick and precise chopping using the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of everyday tasks.

The bread knife is ideal for all foods with a crust, as its serrated blade allows the knife to penetrate the outer crust without breaking it. It has a long length and can be used on all foods with a hard outer surface, even sweets.

The carving knife is ideal for cutting large pieces of meat, such as roasts or deli meats, into thin slices. Its thin blade, combined with its low height, provides better precision in cutting, while its length ensures that you can easily and accurately cut even large slices with just one motion.

The utility knife is a miniature version of a chef's knife. It can be used for meat, fish, vegetables, and even fruits, while its smaller size and shorter blade make it easier to maneuver. It is ideal for small portions, as well as carving and garnishing.

The peeling knife has the ideal size for quickly and easily peeling vegetables and fruits, as well as slicing them into thin slices. Its precision allows for great control and is also used for carving and creating decorations and garnishes.

They are completely made of stainless steel, a popular material for knives, it is particularly durable and does not corrode.

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone or strop.

You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be rough.

It is also advisable to sharpen your knives with a professional occasionally, to repair possible damage to the blade's edge and to maintain sharpness.