Kamati Knives & Knife Blocks | Hospitality Connect

Choosing the Right Kamati for Your Business

The Kamati range at Hospitality Connect covers 34 lines of knives and knife accessories. It includes cooks knives, santoku knives, paring knives, steak knives and prep knives, along with knife sets, knife blocks and sharpening steels.

Choose the core shapes first and add specialist blades later. A cooks knife does most board work and is picked by the blade length the user can control. A santoku uses a shorter, flatter blade for straight downward cutting. A paring knife handles in-hand trimming and peeling. Steak knives are a service item chosen to suit the table setting rather than the kitchen. A block set suits a kitchen being fitted out, while a sharpening steel keeps a working edge true between proper sharpenings.

What knives does Kamati make?

Kamati makes kitchen knives and knife accessories, and Hospitality Connect lists 34 Kamati lines. The range covers cooks, santoku, paring, steak and prep knives, together with knife sets, knife blocks and sharpening steels.

What is the difference between a santoku and a cooks knife?

A santoku has a shorter, flatter blade with a rounded tip and is used with a straight downward chop. A cooks knife is longer with a curved belly, which supports a rocking cut through herbs, vegetables and larger items.

Do I need a sharpening steel?

A steel realigns an edge that has rolled over during use rather than removing metal to create a new edge. Kitchens steel their knives regularly through service to keep them cutting true, and sharpen properly only when steeling no longer helps.

Should I buy a knife set or a knife block?

A knife block set covers the core shapes and gives safe bench storage, which suits a kitchen being fitted out from scratch. A knife set without a block suits kitchens that store blades in a roll, magnetic rail or drawer insert instead.

What is a prep knife used for?

A prep knife sits between a paring knife and a cooks knife in length, so it handles medium tasks such as trimming vegetables, slicing fruit and portioning smaller items. Many kitchens keep several on the bench for general preparation work.

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