Designed for slicing soft cheeses, the extra-thin five-inch blade on this knife features four holes to limit surface area and thus prevent cheese from sticking. The flat broad end works well for scooping up a soft piece of ripe Brie....

These are rust-resistant Japanese type series knives forged by Mr. Suogo Yamatsuka into which Yasuki Silver-3 is wedged. This is a super beautiful, elegant and unique handmade knife! It features a silver-3 Japanese carbon steel core for unparalleled performance and...

The Kasumi Hammered Bread Knife features a strong, serrated blade that allows for cutting without squeezing or damaging food. The serrated edges are ideal for anything with a tough skin or crust, allowing the soft interior to be protected through...

Tackle that crusty Italian loaf of bread with the Wusthof Classic Ikon bread knife. The long serrated edge cuts easily through thick crust without crushing the tender center. Wusthof Classic Ikon is a culmination of all the best features of...

A compact cheese slicer, about 15 cm long, that shaves thin slices from young to aged cheese. It is just as handy for cucumber, carrot and other firm vegetables, and its small size suits a cheese board or a crowded drawer....

A cheese slicer that cuts with a wire instead of a blade, made for mild rindless cheese and fresh cheese like soft goat cheese and mozzarella. It sets to two slice thicknesses, thin or thick, and the flat handle gives...

A cheese curler for shaving Tête de Moine into thin, ruffled rosettes, the traditional way to serve it. Five pins on the base keep the cheese firmly in place while you turn the oak handle. It works on chocolate discs...

A small, narrow knife for soft cheese like Brie and mozzarella. The slim blade and waffle pattern leave less steel touching the cheese, so it lets go of soft cheese instead of smearing across it. At about 15 cm long, it...

A two-handled rocking knife for semi-hard and hard cheese such as Comté and other Alpine cheeses. Pressing down with both hands gives the blade extra power and keeps it under control through a dense wedge, and it trims rinds neatly...

A set of stainless steel cheese knives covering soft, semi-hard and hard cheese, so there is a right blade for everything from a ripe Brie to a hard Parmesan. Use them to cut, break and serve on a cheese board,...

A full-size cheese slicer for every kind of cheese, from young to aged, about 21 cm long. It cuts even slices for sandwiches and boards and works on cucumber, carrot and other hard vegetables too. The diamond pattern on the blade...

Three oak-handled knives, each shaped for a different kind of cheese: one for soft, one for semi-hard and one for hard. From a ripe Brie to a firm Manchego, there is a right blade for every piece on the board....

A small knife for soft and semi-hard cheese, from Gorgonzola to mild Gouda. Holes in the blade and a waffle pattern reduce the contact between steel and cheese, so slices come away cleanly instead of sticking. At about 15 cm long,...

A long rocking knife, about 45 cm from end to end, made for two-handed use so you can press the blade down through a pizza or a block of cheese in one controlled motion. It cuts clean slices from a pizza...

Five compact knives with oak handles, sized for a cheese board and the small wedges that sit on it. Between them they handle soft Brie, semi-hard Port Salut and hard Manchego, and the set takes care of butter and other...

A cheese slicer for semi-hard and aged cheese, with a flat oak handle that sits firmly in the hand. It takes even slices from a block of mature cheese and works just as well on cucumber, asparagus and other firm...

A 7 inch santoku, the compact all-rounder of the Japanese kitchen, named for its three uses: meat, fish and vegetables. Its flatter edge suits push cuts and paper-thin slicing, and the gently rounded tip keeps it easy to control. For the...

An 8 inch gyuto, the Japanese chef's knife and the one that handles most of the work on the board. The gently curved edge rocks through herbs and vegetables, the length carries long, clean slices through roasts and fish, and the...

A 5.3 inch petty knife, small and light in the hand, for trimming, peeling, coring, slicing garlic and shallots, and all the detail work that a chef's knife is too large for. It moves easily between the board and the hand,...

A 7 inch santoku, the compact all-rounder of the Japanese kitchen, named for its three uses: meat, fish and vegetables. Its flatter edge suits push cuts and fine slicing, and the gently rounded tip keeps it easy to control in a...

An 8 inch gyuto, the Japanese chef's knife and the one that handles most of the work on the board. The gently curved edge rocks through herbs and vegetables, the length carries long, clean slices through roasts and fish, and the...

A 6 inch petty knife for the small, precise jobs that make up so much of cooking: trimming meat, peeling and segmenting fruit, mincing shallots and garlic, and working in the hand. It sits between a paring knife and a chef's...

A 6.3 inch nakiri, the Japanese vegetable knife, with a tall, squared-off blade and a flat edge. The whole edge meets the board at once, so a simple push or pull cut goes cleanly through cabbage, carrots and onions without the...

A 7 inch santoku, the compact all-rounder of the Japanese kitchen, named for its three uses: meat, fish and vegetables. Its flatter edge suits push cuts and fine slicing, and the gently rounded tip keeps it easy to control. A comfortable...