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A short blade guide
THERE IS THE RIGHT KNIFE FOR EVERY PURPOSE
Chinese chef’s knife:
This impressively large knife is used
for everything in China: cutting, chopping and dicing, for
meat, vegetables and herbs – a magnificent addition to any
kitchen!
Bread knife:
Listen to the crispy sound as
the long powerful blade rips through the
hard crust and cuts fresh bread into smooth
slices. The beautiful double serrated edge is
exclusive to WMF knives. It makes sure that
you can cut even soft fruits with the bread
knife without crushing them.
Santoku knives:
The Japanese knife
for creating hot and
spicy wok dishes and
wafer-thin sushi: This
unbelievably sharp
knife cuts and chops
meat, fish, vegetables
and herbs.
Chef’s knife:
Skilfully chop meat,
fish and vegetables
with the chef’s knife.
You can also use the
wide, strong blade
to chop herbs or
nuts. The broad side
of the blade flattens
everything – even
schnitzel, which is
already thin when
it goes into the
frying pan.
Carving and fillet-
ing knives:
The extremely sharp
flexible blades
remove the skin
and bones from fish
fillets, and portions
large pieces of meat
and Sunday roasts.
Your chunks and
slices remain nice
and juicy because
the blade cuts the
meat fibres cleanly.
Vegetable knife:
Pull out the short,
handy blade to
peel and cut fruit,
vegetables and
mushrooms.
Utility and larding knives:
Every household needs these
two knives. The short blade of the
utility knife allows you to peel,
cut and prepare salad, fruit and
vegetables. The long point of the
larding knife makes deep cuts into
any kind of meat.
Paring knife:
The beak-shaped blade
adapts to every curve and
removes a thin layer of
peel from the fruit.
K I T C H E N K N I V E S
by WMF
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