Cutlery Buyer Guide

Boning Knives are used to break bones between cuts of meat in addition to removing skin from meat. These knives are about 6" long with a curved, flexible blade. The blade tapers to a point for easy cuts.

Sandwich Knives cut through loaves of bread or other soft food items without compromising its shape or texture. The straight, serrated knife edge is strong enough to cut through a tough exterior and yet delicate enough to maintain the shape as it slides through the product. These knives range from 6" to 10" in length.

Butcher Knives are used to cut through bone. It typically breaks apart larger cuts of meat than a boning knife. Measuring 8" - 10" long, the edge curves upward for a clean cut. The blade ends in a sharp point to easily pierce meat products.

Carving Knives are used for thick cuts of meat, like pork, turkey, and ham. These knives are capable of cutting thin or thick slices of meat, depending on the order. They're much thinner than a chef's knife and usually measure between 8 to 15 inches. Carving knives have a straight spine with a curved edge and sharp tip.

Chef's Knives serve as the general purpose knife in many commercial kitchens. These knives are used for slicing, chopping, dicing, and many more cutting options that chefs typically encounter on the job. Featuring a straight spine with inwardly curving edge, knives are designed to cut with rocking motion on board. They range from 6" to 10" in length.