What's for dinner today?
Solidly forged, strongly riveted and long-lasting sharpness – whether you’re making a complicated meal or just pulling something quickly out of the bag, with its special blade shape the Kitchen Surfer is the perfect all-rounder. Click on the ingredients to discover all about the things you can do with it and which knives are recommended for specific tasks. Have fun!
Do you want to peel onions and then slice them thinly or dice them?
Then what you need is our new Kitchen Surfer. Of course, our small trimming knives are also an excellent choice. Or, if you prefer to work with large knives, we recommend the cook's knife – cutting and chopping onions works a treat with this “all rounder”.
Garlic is best peeled with our handy Kitchen Surfer or another trimming knife.
If you then want to dice the garlic cloves, or chop them very finely, these knives are just right for that, too.
If you have large quantities of garlic to chop, a medium-sized cook's knife can also be used.
The same knife is also an excellent tool if you want to just squash the garlic.
Ginger adds a touch of sophistication to a lot of dishes, giving them a spicy note. Whether you want to finely chop or slice it after peeling, our handy Kitchen Surfer is a valuable aid in this, too.
A peeling knife is the best tool for removing the peel. The Santoku knife is ideal for cutting very fine slices, as its hollow edge ensures that, when cutting particularly moist foods, they stick less easily to the blade.
Hot chillies call for a sharp knife. With a trimming knife, you can easily open chilli peppers along their length then cleanly remove the seeds.
After this, you can use our Kitchen Surfer to cut the pepper into precisely sized rings or finely dice it. If you prefer to work with large knifes, our cook's knife is the ideal tool.
A large knife is also the best choice for large vegetables such as fennel. With the cook's knife, you will have no trouble cutting up the fennel and slicing it finely.
The Santoku knife is also perfect for this work, as its hollow edge means that the fennel slices stick to the blade less.
If your preference is for small knives, the Kitchen Surfer is the right one for you.
The best knife for cutting up large pizzas with a crispy edge is one with a serrated edge, such as our stylish bread knife.
However, a cook's knife with its large, long blade will also cope very well with the task, as its weight alone ensures that it wields enough power.
If you then want to cut your pizza into bite-sized pieces at the table, there is nothing better than our handy, razor-sharp Kitchen Surfer.
A knife with serrated edge is best for cutting crusty bread. The longer the blade, the easier it is to get a clean, straight cut.
We offer three different types of serrated edge:
Our new bread knife with its precision double serrated edge cuts through the crisp crust of baguettes like butter.
But our other bread knives also lend themselves perfectly to this task, producing clean, straight slices.
Do you have a baguette in your picnic basket? Then you should take our sausage knife with you, too.
It is a handy size to pack away and, thanks to its serrated edge, can cope effortlessly with a baguette.
Cutting a large head of salad into thin strips is no easy task, but the extra-long, slightly curved super slicer with its “wavy” edge is particularly sharp and will show you what it's capable of in this case.
Its long blade makes it super easy to work with.
And if you don't have a super slicer to hand? No problem – a cook's knife with a long blade is also the perfect tool here.
The Kitchen Surfer is an excellent knife for finely chopping peppers and other vegetables – extremely sharp, handy and with an extra-wide blade, it is perfect for preparing smaller vegetables.
A Santoku knife is also ideally suited to this task. Its hollow edge means that the slices come away particularly easily from the blade.
And if you have neither the Kitchen Surfer nor a Santoku to hand? Simply use a trimming knife.
The classic knives for cutting really thin slices of salami are the sausage knife or carving knife.
Depending on the size of the salami, choose a smaller or a larger knife, or a shorter or a longer blade.
For all sit-down meals, the handy Kitchen Surfer or the serrated sausage knife are the best tools.
We have the right cheese knives in our range for every task, whether avoiding cheese sticking to the blade, presenting individual pieces cleanly and neatly, or cutting up large cheese wheels easily.
No cheese buffet should be without these specialists. At home in your own kitchen, you can get by with using a simple carving knife, as its narrow blade prevents the slices from sticking so badly to the knife.
When you need to slice a roast, a rack of lamb or a fillet steak, a carving knife is the best choice.
Thanks to its narrow blade, the meat sticks to it less, while the smooth cutting edge glides softly and precisely through the meat.
As soon as your steak is ready to be enjoyed, the Kitchen Surfer comes into play – an ideal steak knife! You’ll see ;-)
You’ve got a tasty roast in the oven and aren't sure how to go about carving it?
No problem – the best tool for cutting and portioning up your roast is a carving knife, together with a straight meat fork.
The carving knife’s narrow blade glides softly and surely through the meat, while the straight meat fork gives you a secure grip.
What’s more, with a hollow-edged carving knife, the air pockets it creates ensure that even fatty or gelatinous pieces of meat won’t stick to the blade.
With poultry, you can use a boning knife to take the meat cleanly off the bone. The blade's special shape is very helpful with this and allows you to use the knife with confidence.
Fillet or breast meat is wonderfully easy to slice with a fillet knife.
And, if the beautifully prepared meat is already on your plate, use the Kitchen Surfer to cut it up into delicious pieces for yourself.
Do you want to fillet fish, or even cut up an entire fish? Then fillet knives are the right choice, because their blades are very thin, allowing you to make particularly controlled and precise cuts.
Our range includes a lot of different variations on this knife, with straight or curved blades and with a rigid or flexible blade surface.
Fillet knives with curved, narrow blades are best for separating skin from fillet, as you can cut particularly precisely with these knives. With a flexible blade, you can lift your fillets off the backbone cleanly and smoothly.
The blade is perfectly suited to the process of removing meat and fish bones and so makes the work a great deal easier for you.
Finally, a rigid blade will cut your fish fillets into perfect, wafer-thin slices.
The name speaks for itself here: the salmon slicer’s long and flexible blade is perfect for cutting salmon into wafer-thin slices.
The tip of the blade is rounded so that the muscle fibres are not accidentally damaged. Lifting the skin off and filleting the fish into thin slices becomes almost effortless with this knife.
And the blade’s hollow edge prevents the slices of particularly oily fish from sticking to it.
If you don't have a salmon slicer to hand, a fish fillet knife or a long carving knife are equally up to the task.
Preparing sushi and sashimi is a fine art that also requires fine cutting work.
The traditional Asian-shaped blade of the Santoku knife is ideal for cutting and transporting the ingredients.
Its hollow edge ensures that nothing sticks to the blade. Do you want something really professional?
Then choose the Yanagiba knife: it is a standard part of a professional Japanese chef's equipment.
The knife is primarily used with a pulling motion in one direction only. The blade is sharpened only on one side to produce a completely clean cut.
You don’t have any of these? Then you are best off using a carving knife, because its narrow blade means that less sticks to it, and the smooth cutting edge glides softly and precisely through your pieces of fish.
To peel and cut up an apple, you need to use small knives.
Our peeling knives are perfect for the first of these tasks. And the Kitchen Surfer, with its handy shape and stable blade, will cut any apple up for you easily and surely.
If you don't have any of these to hand, use a trimming knife – that will naturally do the job, too.
Do you fancy melon? You’ll need a large knife, then. The best one for the job is the Super Slicer, with its long and stable blade.
Its serrated edge will quickly give you good purchase on the smooth melon skin.
If you don't have one to hand, a carving knife or cook's knife is the next best thing.
Thanks to their long blades, you can cut cleanly and safely through the fruit.
As with melons, the Super Slicer is also excellent for dealing with pineapples.
With this knife, you can cut the top, bottom and skin away from the delicious pineapple flesh, then cut the latter into thin slices or pieces.
If you would rather work with a small knife, the sausage knife is the perfect tool for you.
In fact, its serrated edge is particularly helpful when cutting through the hard pineapple skin.
And, if you don't have a knife with a serrated edge to hand, a sharp cook's knife will do the job just as well.
Pumpkins generally present a bit of a challenge. But don't worry, because a forged cook's knife will cope very well with the task.
This stable, heavy knife gives you a secure grip, while its weight provides the extra punch that can chop even the hardest skins in two.
The contoured bolster, improves comfort to enhance grip for added control and safety.
Tomatoes, with their soft skins, present a challenge: to slice tomatoes really cleanly, your knife must be one thing above all else – sharp!
That is why we include the aptly named tomato knife in our range. With its special serrated edge, it can handle any tomato effortlessly.
Our Kitchen Surfer is also ideally suited to this task, provided it has been sharpened.
Peeling potatoes is the perfect job for a small, handy peeling knife with a curved blade.
Cutting whole potatoes, raw or cooked, into fine slices is then best left to the cook's knife.
To ensure the slices don't stick to the blade, and come away separately as you cut, we have a special knife for the job: the Super Glider, featuring holes and a scraper. Nothing sticks to this blade!
Herbs are delicate and mostly need to be finely cut or chopped. Despite this, larger knives are best suited to the task.
The blade shape of a cook's knife makes it easy to chop using a rocking motion, while the Santoku will even chop and cut large bunches of herbs in one go.
At the same time, the broad blades of both knives ensure your safety.
A hankering for broccoli? It’s best to use a large cook's knife to first cut off the thick stems.
To cut and trim the delicate florets, a fluting knife or our Kitchen Surfer are the ideal tools for the job.
Whether you want to cut cakes, tarts, crisp pastry or flans, the pastry knife is the one to use here.
This knife cuts, slices and portions everything you might want to serve for afternoon tea.
Its long blade with serrated edge cuts everything very precisely without “ripping” it, while the rounded tip makes it safe to use.