Collection: Mundial

Most commercial kitchens build a section around a chef knife, a paring knife and a serrated bread knife, then add specialist shapes as the menu demands. Kitchens handling their own butchery add boning and butchers knives.

A boning knife has a narrow blade that follows the contour of bone to separate meat with minimal waste. Flexible blades suit poultry and fish, while stiffer blades suit larger cuts of beef and pork.

A sharpening steel realigns an edge that has rolled over with use, rather than removing metal to create a new edge. Steeling between services keeps a knife cutting, but it does not replace periodic sharpening on a stone.

Knives are stored in a block, on a magnetic rail or in a roll so edges do not contact other metal. Loose knives in a drawer damage the edge and are a hazard for anyone reaching in during service.

A santoku has a shorter, deeper blade with a flatter edge, cutting with a straight downward motion. A chef knife has a curved belly designed to rock on the board. Both handle general prep, so the choice is largely cutting style.