Collection: Wüsthof Gourmet

A santoku has a shorter, flatter blade than a cooks knife with a rounded tip, which suits straight downward chopping through vegetables, fish and boneless meat. Many chefs use one where a long cooks knife is unwieldy.

Hollow edges are small scallops ground into the face of the blade. They reduce the area food touches as the knife passes through, so slices release more easily instead of clinging to the steel.

A block set suits a new kitchen or a chef assembling a first kit, because it covers the core blades and stores them safely. Individual knives suit replacing a single piece or adding one specific blade to an existing kit.

A boning knife has a narrow blade that works close to bone, separating meat from joints, ribs and carcasses with less waste. Its shape lets a butcher or chef follow a bone rather than cut straight through.

A tomato knife has a serrated edge that saws through tomato skin without crushing the flesh underneath. A plain paring edge tends to squash a ripe tomato before it bites, which is why kitchens keep a dedicated serrated knife.