The chef's knife is the favorite knife of every professional and amateur cook, and not without reason. It perhaps has the most uses of any other kitchen knife, as you can use it to cut large portions, chop or slice everything from vegetables and fruits to meat and fish. Its wide blade and curved edge make it ideal for quick chopping through 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 daily tasks.

The bread knife is ideal for all crusty foods, 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 on sweets.

The Santoku knife is the general-purpose knife that in Japanese means "three virtues," as it can be used for meat, fish, and vegetables. Its tip is more curved than the chef's knife, while the length of its blade is ideal for fine chopping even on the countertop of a home kitchen, where space is usually more limited. Its lightweight makes it comfortable and effortless even after prolonged use.

The utility knife is a versatile tool for any kitchen, as it is ideal for cutting vegetables, fruits, herbs, dried fruits, bread, cheeses, and a wide variety of other products.

The paring knife is ideal for cutting, peeling, and slicing small fruits and vegetables. Thanks to the shape of its blade, you can use it to create carvings and decorations for garnishing.

The impressively sharp blade ends in an ergonomic, non-slip, and soft handle that will keep your hands in the right position, away from accidents.

Thanks to the innovative coating, they are extremely non-stick and, additionally, antibacterial. Cut raw chicken without leaving residues on the knife and, most importantly, ensuring that all germs are removed with a simple wash. The black blade and the unique soft-touch handle create knives of unmatched elegance. Add style to the "mundane" food preparation and at the same time enjoy professional cutting: fast, precise, comfortable, and safe.

It is recommended to make cuts 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 without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

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

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 a sheet of paper. Conversely, a knife that needs sharpening will struggle and its cut will be rough.

It is also recommended to have your knives sharpened by a professional occasionally, to repair any possible damage to the blade's edge and to maintain its sharpness.