🍖1. Chef’s Knife
The ultimate all-rounder — perfect for chopping, slicing, dicing, and mincing.
Whether you’re cutting vegetables, fruits, or meats, a chef’s knife handles it all with ease and control.

🍖2. Santoku Knife
A Japanese classic, designed for thin slicing and dicing.
The flat blade lets you cut straight down without needing a forward or backward stroke — great for delicate ingredients.

🍖3. Paring Knife
Small but versatile — ideal for peeling, trimming, and intricate tasks.
The paring knife excels at removing cores, skin, or small defects, adding finesse to your food preparation.

🍖4. Boning Knife
With its narrow, flexible blade, the boning knife is made for separating meat from bone and trimming excess fat.
This makes it a key tool for butcher-like precision.

🍖5. Cleaver
The heavy, broad blade of a ** cleaver** is designed for chopping through bone, tough connective tissues, or thick vegetables.
It’s a powerful, multi-purpose tool that brings stability and force when needed.

🍖6. Bread Knife
The serrated blade is perfect for slicing through bread without tearing or crushing it.
Whether you’re cutting a crispy baguette or a delicate brioche, a bread knife guarantees clean, smooth slices.

🍖7. Fillet Knife
A thin, flexible blade made for delicate tasks like filleting fish or skinning.
Provides maximum control and minimum waste, retaining the texture of the food.

Final Tip

Selecting the right knife for each task lets you work more efficiently, safely, and with greater confidence in the kitchen.
At ARTIDGE, we combine artistry, functionality, and premium materials to help you bring out your best in every meal.