Boning and fillet knives are used to remove bones from meat. Boning knives tend to have a sharp point and a narrow flexible blade to easily remove meat from bones. Longer blades are generally used for steaks and chops. For larger meats and roasts, consider a boning knife with a wider blade. For poultry or smaller meats, shorter blades are standard. To serve up those those boneless dishes, select a boning knife below or let one of our foodservice professionals assist you.
Restaurants and foodservice operators that serve shellfish know the value of a great oyster knife. A quality shucker oyster knife be incredibly strong yet nimble in the hand. We select chef-tested oyster knives that have proven durability as a single oyster knife must survive the opening of thousands of oyster rocks and clams in its lifetime. Shuckers must also be light enough to use quickly for long stretches of time. Select an oyster knife shucker below or let one of our foodservice professionals assist you.
Cleavers are found in most commercial kitchens. A heavy duty meat cleaver will easily cut through meat and bones of chicken, beef, pork and other meat. Vegetable cleavers are lighter and thinner than meat and bone cleavers making them ideal for chopping vegetables, herbs, spices, and more. Select from western style and Asian cleavers below or let one of our foodservice professionals assist you.
A paring knife has a short blade, sharp edges and a spear point and is a must have in any restaurant or commercial kitchen. Also called a chef's parer, this multi-purpose knife can slice, chop, and peel fruits and vegetables. Paring knives with a beak shape are great for peeling round fruits while those with serrated edges are good for food with tougher surface and tend to stay sharper longer. A "sheep's foot" paring knife has a flatter edge and is well suited for garlic or other smaller foods.