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Restaurant-style Kitchen Knives, Sabatier
Fully Forged Cook's Knives.
Kitchen Knives used in professional kitchens are different
from the poor selections generally available to the public
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If you wish to create restaurant quality foot at home, you
will need to need to use the similar techniques, and this
also usually means using similar equipment. Domestic knives
are often sold in sets that simply offer different-sized
knives that are not really suited to serious food preparation.
Here we present our range of knives that are used by proessfional
chefs. You may recognise the name Sabatier, but do not be
fooled - these are not the Sabatier knives you will often
see for purchase. These are the knives that are generally
supplied to professional kitchens rather than members of
the public. These knives are so good, they have the potential
to last a lifetime if looked after properly. The dimensions
shown below are the blade lengths (not including the handles).
We have ranked our knife range on this page in terms of
importance. Top of the list is the Chef's Knife (called
a "Cuisine" in French), as almost all domestic kitchens
do not have an adequate large knife for cutting vegetables,
meat, carving etc. Almost all domestic chef's knives have
only 200mm blades as a maximum, which are simply too short
to cut properly, or get a good rythym going for chopping
vegetables. Our 250mm bladed knife will make a big difference
to most kitchns, whereas the 300mm knife is a real "game
changer" for the average amateur chef. Warning: Contrary
to most people's assumption, Sabatier is not a trade mark
- these knives are genuine high-quality French-made Sabatier
knives.
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- Professional Kitchen Knives
- Dishwasher Proof
- Extremely long durable and lasting
- Authentic French Sabatier
- Ideal Gift!
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CUISINE
(Chef's knife)
The Cuisine, or Chef's/Cooks's knife
is probably the professional chef's most important knife,
and probably the most widely misunderstood also. Almost
every domestic kitchen has one of these, but in 99% of cases
they are simply TOO SHORT! In the world of Chef's knives,
size does matter. Blade lengths: 250mm and 300mm.enlarge
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£ 49.00
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OFFICE
(Paring knife)
After the Chef's knife, the next most
important knife is, in fact, the smallest. The Office knife
is used for fine nimble work - things like slicing garlic,
chopping a shallot, shaping carrots etc. Blade length 100mm.
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£ 26.95
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DEOSSER
(Boning knife)
The blade of a boning knife is specially
tempered to make it very hard so that it can withstand cuts
into and knocks against hard ingredients, like bones. So,
if you are cutting up a chicken, for example, this is the
knife to use. Blade length 130mm. enlarge
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£ 36.00
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FILET
SOLE (Filleting knife)
The filleting knife is used for fish.
The blade is thin and, in contrast to the other knives,
very bendy, which makes filleting much easier.enlarge
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£ 34.95
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FUSIL
BOUCHER (Sharpening Steel)
As in the case of the Chef's knife above,
sharpening steels in domestic kitchens are almost always
too short (usually 200mm). Professional chef's use steels
that have a 300mm steel, and this makes the world of a difference.
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£ 54.00
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COUPERET
(Chopper)
The Chopper, like the Boning knife above,
is made from specially-hardened stainless steel. This knife
has many uses - use it to remove the ends of chicken legs
before cooking as the rsult looks far more professional.
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£ 39.00
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BAIONETTE
(Chef's fork)
Ideal for moving food too and from the
pan, and for serving.enlarge
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£ 44.95
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