Chefs Knives

Chefs Knives are essential tools for fast, accurate food preparation in any professional kitchen. This range covers everything from compact paring and utility knives to full-size cooks, santoku and specialist butchers and bread knives. Designed for restaurants, hotels, cafes and catering operations, these blades support every prep task from fine garnishing to heavy chopping. Durable stainless steel construction, ergonomic handles and colour coded options help maintain hygiene, speed and consistency during busy service.

• Wide selection of chef, cooks, paring, utility, boning, filleting, carving and santoku knives for all prep tasks.
• Forged and stamped stainless steel blades with ergonomic, non-slip handles for safe, comfortable use in commercial kitchens.
• Colour coded knives and ranges to support HACCP procedures and reduce cross-contamination risks.
• Leading professional brands including Victorinox, Dick, Giesser, Global, Wusthof, Tsuki and more.
• Specialist options such as bread, tomato, butchers, kebab and cheese knives for specific ingredients and service styles.
• Complementary accessories including knife sharpeners, steels, storage rolls, cases and blade protection for safe transport.

How to choose the right Chefs Knives

• Match blade type to task: choose cooks or chef knives for general prep, paring knives for fine work, and specialist bread, butchers or filleting knives for specific jobs.
• Consider blade length and profile based on your menu and prep volume, from compact 8cm paring knives to larger 25cm cooks knives.
• Select handle style and grip that suits your team, prioritising ergonomic, non-slip materials for long shifts and wet environments.
• Use colour coded knives to align with your HACCP plan, separating raw meat, cooked foods, fish, vegetables and allergens.
• Choose brands and ranges that match your budget and usage level, from everyday workhorses to premium forged blades for heavy professional use.
• Plan storage with rolls, cases or racks to keep knives secure in busy kitchens, food trucks or off-site catering.

Care and maintenance

• Wash knives by hand in warm, mild detergent and dry immediately; avoid soaking or leaving blades in sinks to prevent corrosion and handle damage.
• Use a honing steel regularly at the correct angle to maintain a sharp edge, and schedule full sharpening when cutting performance drops.
• Always cut on plastic or wooden chopping boards rather than glass or metal to protect the blade and extend its life.
• Store knives in dedicated rolls, cases, racks or magnetic strips to protect edges and reduce the risk of accidents.
• Inspect handles, rivets and blades frequently for damage, and remove any compromised knives from service immediately.
• Train staff on safe knife handling, including correct grip, passing techniques and safe transport between prep areas.

Pair your knives with colour coded chopping boards, food storage and preparation tools from our wider kitchenware and utensils ranges to streamline your workflow.

Need help choosing? Call Caterboss on (01) 687 5772.