Edge and blade types

CURVED BLADE

Due to its curved form, the edge is longer than on a straight knife. This means that longer, smoother cuts can be made.

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FLEXIBLE BLADE

The thin, highly elastic blade lets you cut precisely, folding beautifully around the foodstuff. A flexible blade is particularly suitable for working on fish and meat.

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GRANTON EDGE

The scallops create air cushions which help prevent soft, thin slices of food – particularly fatty foodstuffs – adhering to the blade.

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SERRATED EDGE

This type of grind means that the foodstuff first comes into contact with the protruding points on the waves. The serrated edge makes it easy to cut into and cut up hard foodstuffs.

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SMOOTH EDGE

Allows you to cut smoothly and cleanly without rough edges. Smooth-edge knives are used for cutting both hard and soft foodstuffs.