Archive - Kitchen Knives
Choose an alternative in the category
Kitchen Knives
When choosing a knife, focus on the material the blade is made of, its length, and the type of knife. Some knives are universal, others are designed for a specific purpose, such as peeling, boning, and chopping meat.
785 Results
ZWILLING Gourmet vegetable knife 8cm
Discontinued
Knife - from the Gourmet series, suitable for fruit and vegetables, hand wash recommended
ZWILLING Gourmet peeling knife 6cm
Discontinued
Knife - Gourmet series especially for peeling fruit and vegetables, hand wash recommended
Alpina Stainless steel meat cleaver 31cm
Discontinued
Kitchen Knife - a stainless steel meat cleaver 31cm
Alpina Stainless Steel Bread Knife 33.5cm
Discontinued
Kitchen Knife - stainless steel bread knife, 33.5cm
Steba EM 2
Discontinued
Electric Knife - Meat and baked dishes, 19cm long blade made of stainless steel, including stainless steel fork for meat, plastic boxes
F. Dick Premier Plus Forged Carving Knife 21cm
Discontinued
Kitchen Knife - steel, blade length 21cm, carving knife, plastic handle wooden handle
F. Dick Premier Plus Forged Carving Knife 18cm
Discontinued
Kitchen Knife - steel, blade length 18cm, carving knife, plastic handle wooden handle
F. Dick Forged carving knife 15cm Premier Plus
Discontinued
Kitchen Knife - steel, blade length 15cm, carving knife, plastic handle wooden handle
F. Dick Forged Precision Plus Forged Filleting Knife
Discontinued
Kitchen Knife - steel, blade length 18cm, filleting knife, plastic handle wooden handle
F. Dick Forged Chef Knife 21cm Premier Plus
Discontinued
Kitchen Knife - steel, blade length 21cm, chef's knife,, plastic handle wooden handle
F. Dick Forged 15cm Precision Knife
Discontinued
Kitchen Knife - steel, blade length 15cm, chef's knife, plastic handle wooden handle
de Buyer Chef FRENCH 26cm 4281.26
Discontinued
Kitchen Knife - 26cm FK2, Asian knife, sharp blade, for preparation of meat, fish and vegetables, single piece of German steel X50CrMoV15, carbon fibre handle, unique blade...
