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The Right Blade for Every Purpose


The edge is the business end of a knife. It is skillfully honed by hand and incredibly sharp. For different cutting tasks different blade shapes and edges are recommended.

The differences are:


The Straight Edge

The straight edge allows a smooth and clean cut. When carving no fibers are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables, and fruit.


The Serrated Edge

The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.


The Hollow Edge

When cutting an air pocket is created between the hollow edge and the slice. This prevents the food from sticking to the blade and allows for finer slices.