The shotoh, or petty knife has a 130 mm blade and is ideal for the preparation of smaller cuts of meat and fruit and vegetables.

The shotoh, which roughly translates as “little knife”, has a 130mm blade and is suited for preparing fruit, vegetables and smaller cuts of meat.

This Japanese shotoh, also known as a vegetable knife, has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. It is light weight and nimble with a 90 mm blade suited for cutting and peeling small fruit and vegetable

This long, narrow-bladed Sujihiki, with a blade length of 240 mm is honed on both sides. With its form and flexibility, it is perfectly suited for the cutting and carving of all fish and meat varieties.

This Gyutoh, with a 200 mm that is honed on both sides, making it ideal for cutting meat and preparing large vegetables.

This Nakiri, with a blade length of 170 mm that is honed on both sides, is excellently suited for the speedy processing of fruit and vegetables.

The ZWILLING Pro 9" Chef's Knife is the workhorse of the kitchen. Whether chopping, slicing, or dicing meat and vegetables, the broad, sturdy blade and comfortable, balanced size will quickly become the go-to knife for everyday tasks.

The ZWILLING Pro 8" slicing knife has a long, slender blade for precise, clean slices.

The ZWILLING Pro 6.5" Nakiri is designed for chopping, slicing and dicing produce.

The ZWILLING Pro 6" Utility Knife with a slim blade is perfect for all around light and medium duty kitchen tasks and is especially useful for cutting and slicing meat.

The ZWILLING Pro Santoku Knife is a Japanese style chef's knife that is perfect for most kitchen tasks. The blade shape lends itself particularly well to chopping and slicing. The Granton edge helps prevent food from sticking to the blade.

ZWILLING Pro 5.5" Compact Chef's / Prep Knife will become the go-to knife in your kitchen. It excels at a multitude of tasks like peeling and chopping vegetables and fruit, slicing meats and cheeses, butterflying chicken breasts, deveining shrimp and more