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    Carving

    Your knife collection will depend on how often you cook and how you cook. From a few versatile, good quality knives to get you through most tasks to a selection of purpose-made knives to better suit your personal style of cooking, here are a few tips for choosing the right knives.

    Carving

    Your knife collection will depend on how often you cook and how you cook. From a few versatile, good quality knives to get you through most tasks to a selection of purpose-made knives to better suit your personal style of cooking, here are a few tips for choosing the right knives.

    ANATOMY OF A KNIFE

    PEELING & TRIMMING

    These knives have shorter blades for peeling, trimming and slicing smaller foods such as fruits and vegetables.

    • Paring knife
    • Utility knife
    • Peeling knife

    CHOPPING

    These all purpose knives have a curved blade that enables a rocking action made for more efficient chopping

    • Paring knife
    • Utility knife
    • Peeling knife

    DICING

    These asian style blades with hollowed out indentations are made for more precision cutting, slicing, dicing and mincing of many different foods.

    • Santoku knife
    • Nakiri knife

    BONING & FILLETING

    These knives are made specifically for boning meat and filleting fish.

    • Boning knife
    • Fillet knife

    CARVING

    These knives have long curved blades for fine and delicate cuts of meat, poultry and fish.

    • Carving knife
    • Meat fork
    • Carving set

    SLICING

    These knives are designed to glide through food with tough crusts or outer skins and softer insides.

    • Bread knife
    • Serrated utility knife
    • Serrated paring knife
    • Slicer
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