Chef & Cooks Knives

The Dick DarkNitro is a professional chef knife aimed at cooks who want a well-balanced, versatile blade for the full range of kitchen prep. The 21cm blade length sits in a practical middle ground — long enough to work efficiently through larger cuts of meat or whole fish, yet manageable enough for detailed vegetable work and fine slicing. The high carbon stainless steel construction is chosen for its ability to hold an edge under repeated daily use, which matters in a kitchen where a knife is in hand for several hours at a stretch.

In practice, the blade geometry suits a rolling cut technique, which helps with speed and consistency when working through herbs, onions, or similar prep tasks at volume. The wide heel gives knuckle clearance on a chopping board, reducing fatigue during longer prep sessions. At 250g, it sits on the lighter side of a full-size chef knife, which some cooks prefer for extended use, though those accustomed to a heavier knife may need a short settling-in period.

• High carbon stainless steel blade retains sharpness through heavy daily use
• Blade geometry supports both push-cut and rolling-cut technique
• Wide heel provides knuckle clearance and reduces hand fatigue on long prep shifts
• Oak handle with textured blade for a secure, confident grip
• Award-winning design — German Design Award 2026 winner

The DarkNitro is well suited to professional kitchens looking for a reliable everyday chef knife, whether for a single cook or as part of a wider knife roll. It is worth considering whether a slightly heavier or longer blade might better suit very high-volume butchery or fish prep work — our team are happy to talk through the right specification for your kitchen's workload.

The Vogue Tsuki Series 8 is a 20.3cm chef knife built around a VG-10 stainless steel core with Damascus steel sheathing. VG-10 is a Japanese high-carbon steel well regarded in professional kitchens for its ability to hold a fine edge under sustained use, while the layered Damascus construction adds resilience and reduces the likelihood of the blade flexing or chipping during demanding prep work.

In a working kitchen, a knife like this tends to sit in the hands of a chef who's breaking down proteins, portioning vegetables, or working through a high-volume mise en place. The 20.3cm blade length is a practical all-rounder — long enough for larger cuts, but not unwieldy for more controlled detail work. At 210g, it carries enough weight to assist with denser ingredients without becoming fatiguing over a long service.

The metal handle contributes to a balanced feel and provides an even weight distribution that some chefs prefer over composite or resin alternatives. It also simplifies hygiene maintenance, as there are no joins or rivets where organic matter can collect.

• Edge retention suitable for sustained professional prep without frequent resharpening
• Damascus sheathing adds structural resilience and reduces blade flex
• Metal handle supports straightforward cleaning and hygiene compliance
• Balanced weight distribution well suited to extended prep sessions
• Versatile 20.3cm length handles a wide range of standard kitchen tasks

This knife is best suited to experienced cooks and chefs who understand how to maintain a high-carbon blade — VG-10 rewards proper honing and storage, and benefits from hand washing rather than dishwasher use. It sits at the upper end of the Tsuki range, and if your kitchen requires a lighter everyday workhorse or a more specialist blade profile, it's worth considering the wider range before committing.

If you'd like guidance on knife selection for your team or prep requirements, we're happy to talk it through.

The F. Dick 1905 is a fully forged chef's knife with a 25.4cm blade, produced by a German cutlery manufacturer with a long-standing presence in professional kitchens. Full-forged construction means the blade, bolster, and tang are formed from a single piece of German stainless steel — not stamped or assembled from separate components — which has a direct bearing on how the knife performs and holds up over time.

In a working kitchen, the practical difference between a forged and a stamped knife tends to show up under sustained daily use. The 1905 is well suited to prep-heavy environments — butchery, vegetable work, portioning through service — where knives are in near-constant use and expected to retain their edge without frequent re-sharpening. The blade geometry supports a sharp, controlled cutting edge, and at 460g the weight distribution suits cooks who prefer a slightly heavier knife with a natural forward balance rather than a whippy, lighter profile.

A considered construction detail is the symmetrical steel rings at the bolster, which are permanently bonded to the moulded handle rather than fitted as a separate component. This addresses a common weak point in chef's knives where the bolster and handle meet, and it contributes to long-term structural integrity. It also eliminates the seam in that area, which matters for hygiene — there is nowhere for food debris to collect between the bolster and handle during service.

• One-piece forged construction for durability across high-volume prep work
• Reinforced bolster-to-handle bond removes a common structural failure point
• German stainless steel blade retains a working edge under regular professional use
• 460g weight with forward balance suits cooks preferring a heavier, controlled knife
• Seamless bolster-to-handle transition supports thorough cleaning between services

This knife is a practical choice for professional chefs and kitchen brigades needing a reliable general-purpose chef's knife that will perform consistently across several years of daily use. It is equally at home in a hotel kitchen, restaurant, or contract catering operation. Cooks who prefer a lighter knife for extended fine work may find a different weight profile in the range better suited to their style.

If you are equipping a brigade and want to talk through which knife weight and balance suits your team's prep work, we are glad to help.

The Wusthof 20cm chef knife is a forged, all-purpose cook's knife designed to handle the broad range of cutting, slicing, and chopping tasks that make up the bulk of professional kitchen prep. Forged from a single piece of carbon stain-free steel, it combines the edge retention associated with high-carbon blades with resistance to corrosion — a practical balance for a knife that will see daily use in a commercial environment.

In a working kitchen, a reliable chef knife needs to hold its edge through long prep sessions without becoming fatiguing to use. At 240g, this knife sits in a weight range that most chefs find controllable across extended periods, and the carbon stain-free steel takes and retains a keen edge well when maintained correctly with regular honing. It performs consistently across meat, fish, and vegetable prep without the edge degrading quickly under normal commercial use.

The practical advantages of this knife in a professional setting include:

• Forged one-piece construction for balance and long-term durability
• Carbon stain-free steel holds a sharp edge with routine honing
• 20cm blade length suits a wide range of standard prep tasks
• Corrosion resistance reduces maintenance concerns in a wet kitchen environment
• Well-established across professional kitchens, with a predictable and consistent performance profile

No specific installation requirements apply. As with all professional knives, correct storage — a magnetic rack or knife block rather than a drawer — will protect the edge and extend the blade's working life. Regular honing with a suitable steel and periodic professional sharpening will keep the knife performing as expected.

This knife suits chefs and kitchen brigades looking for a dependable, well-made all-purpose blade for everyday prep. It is a practical choice for both individual purchase and equipping a section. If you are kitting out a larger team or have questions about the right blade specification for your kitchen's workload, the team is happy to help you work through the options.

The Dick Pro Dynamic chef's knife is a professional-grade cutting knife designed specifically for use in HACCP-compliant commercial kitchens. The brown handle colour coding designates this knife for vegetable preparation, helping kitchen teams maintain strict food safety separation across different ingredient groups without relying solely on memory or labelling.

Made from German steel, the blade holds a reliable working edge through sustained service periods. It sits comfortably in the hand for extended prep work, and at 190g it has enough weight to work efficiently without causing fatigue during longer sessions. The handle is solid and hygienic in construction, resisting moisture ingress that can harbour bacteria — an important practical consideration in busy kitchen environments.

Key practical points for kitchen operators:

• Brown handle indicates vegetable use under standard HACCP colour-coding systems
• German steel blade suited to daily prep workloads in professional kitchens
• Solid handle construction supports hygiene compliance and ease of cleaning
• 190g weight balances control and efficiency during extended prep
• Part of the broader Dick Pro Dynamic range, allowing consistent colour-coded sets across your kitchen

This knife is well suited to kitchens that operate formal HACCP procedures and need a reliable, clearly identified vegetable knife for daily use. It is equally at home in a small kitchen running tight allergen controls as it is in a larger operation with multiple prep sections. Kitchens requiring a full colour-coded set across all food groups should consider building a matched set from the same range to keep handling procedures consistent.

If you are setting up a new HACCP knife system or replacing part of an existing set, we are happy to help you work out what you need across the range.

The Deglon Sabatier 25.4cm chef's knife is a general-purpose cook's knife designed for the daily demands of a professional kitchen. With a solid stainless steel blade and a black thermoplastic handle, it follows the established Sabatier profile — a full-length blade suited to chopping, slicing, and general prep work across meat, vegetables, and herbs.

In a busy kitchen environment, a reliable chef's knife needs to hold an edge through long prep sessions and feel balanced enough to use repetitively without fatigue. This knife is built for that kind of sustained daily use, and the stainless steel construction keeps maintenance straightforward. At 240g it sits at a practical mid-weight — substantial enough to feel purposeful without becoming tiring over extended prep shifts.

From an operational standpoint, this knife offers a few practical advantages worth noting:

• Dishwasher safe — reduces turnaround time between prep sessions
• Thermoplastic handle offers a secure grip and resists wear from repeated washing
• Stainless steel blade is straightforward to maintain and re-edge when required
• The 25.4cm blade length suits a wide range of general prep tasks in a professional kitchen setting

There are no special installation considerations — this is a hand tool. It is, however, worth noting that dishwasher-safe does not mean dishwasher-optimal; hand washing and prompt drying will extend blade life. Knife rolls and magnetic strips should be sized appropriately for a 370mm overall length.

This knife suits commis and chef de partie roles, catering college training kitchens, and operations that need reliable everyday knives without a high replacement cost. If your team works at high volume across extended shifts, a heavier or higher-specification knife may be worth considering for lead chefs.

If you're equipping a full section or want guidance on building out a knife set that suits your kitchen's prep demands, we're happy to help you work through the options.

The MAC Chef Series Gyuto (HB-70) is an 18cm all-purpose chef's knife produced in Japan, where much of the manufacturing process still involves skilled hand-finishing. The Gyuto profile is the Japanese interpretation of the Western chef's knife — slightly thinner behind the edge than a European equivalent, which translates into cleaner, more precise cuts with less resistance through the ingredient.

In a working kitchen environment, this is a reliable general-purpose knife suited to the full range of everyday prep work: portioning meat, breaking down fish, slicing vegetables, and fine knife work where control matters. The 18cm blade sits at a practical mid-length — long enough for most tasks, short enough to feel responsive in the hand. At 130g it is notably light, which reduces hand fatigue during extended prep sessions.

Practical day-to-day advantages include:

• Thin Japanese blade geometry for cleaner cuts through meat and fish
• Lightweight construction that reduces fatigue during long prep shifts
• Balanced for general-purpose use across a wide range of ingredients
• Hand-finished production consistent with MAC's established quality standards
• Suitable for daily professional use without specialist maintenance

One practical consideration worth noting: this knife requires hand washing only. Putting it through a commercial dishwasher will damage both the edge and the handle over time — a discipline that matters in a busy kitchen where knives can easily end up in the wrong place at the end of a service.

The HB-70 is well suited to chefs and commis staff who need a dependable everyday knife for general prep. It is not a specialist boning or filleting knife, and those with very high-volume continuous use may want to consider a heavier-gauge alternative. If you are equipping a brigade and want to discuss the right specification across a range of tasks, the team is happy to help.

The Dick 1905 is a fully forged chef's knife with a 15cm blade, produced under Dick's long-established 1905 line and made from German steel. Fully forged construction means the blade, bolster, and tang are formed from a single piece of steel — a method that produces a more balanced, durable knife than stamped alternatives, and one that holds its edge reliably through repeated daily use.

In a professional kitchen, a knife at this length earns its place as a dependable general prep tool. It is short enough to offer real control through vegetables, soft fruits, and boneless proteins, while the forged weight behind the blade provides enough authority for tasks that need a little more force. The symmetrical ring handle — distinctive to the 1905 series — sits securely across different grip styles and stands up well to the demands of a busy prep shift.

The practical advantages in day-to-day service are straightforward:

• Fully forged build delivers better balance and longevity than stamped blades
• German steel takes and retains a working edge through regular honing
• 15cm length suits detail work and controlled cuts where a longer blade would be unwieldy
• Symmetrical handle accommodates both right- and left-handed use
• Robust enough for daily professional use without being tiring to wield over long prep periods

No special storage is required beyond standard knife hygiene practice — a magnetic strip or knife roll will protect the edge between uses. As with any professional knife, hand washing is advisable to preserve both the steel and the handle finish over time.

This knife is well suited to chefs looking for a reliable mid-sized prep knife, and sits naturally within a broader 1905 set where multiple blade lengths cover different tasks. For prep work involving larger joints or higher-volume breaking-down, a longer blade within the same series may be worth considering.

If you are putting together a knife kit or want to talk through which blade lengths best match your kitchen's prep style, the team are happy to point you in the right direction.

The Victorinox Fibrox range is one of the most consistently used professional knife lines in commercial kitchens across the UK. This 15.2cm chef knife is the shorter option within the Fibrox chef knife line, making it a practical choice where a full-length blade would feel unwieldy — particularly for prep cooks working with smaller produce, or operators who prefer a more controlled cutting motion during detailed work.

The blade is carbon stainless steel, which holds a working edge reliably under daily use without being difficult to maintain. In a busy kitchen environment, that balance matters: a blade that dulls quickly slows prep, while one that is overly hard to sharpen disrupts routine maintenance. Victorinox occupies a sensible middle ground that experienced kitchen teams tend to appreciate.

The Fibrox handle is the defining practical feature of this range. It is designed to remain secure in wet or greasy hands — a real consideration in active service environments where safety and grip consistency directly affect both speed and risk.

• Shorter blade length suits detailed prep work and smaller produce
• Carbon stainless steel holds a working edge through regular daily use
• Fibrox handle provides a secure, non-slip grip in wet conditions
• Lightweight at 90g, reducing hand fatigue during extended prep sessions
• Straightforward to maintain and sharpen as part of routine kitchen practice

At 15.2cm, this knife is not a general-purpose workhorse for bulk butchery or heavy breaking-down tasks — for that, a longer blade would be more appropriate. It is best suited to prep stations, garde manger, or as a secondary knife for cooks who carry their own kit.

If you are equipping a full brigade or want to talk through knife selection for a specific operation, the team is happy to help you work through the options.

The Wusthof 15cm chef's knife is a shorter-format forged knife from one of Germany's most established cutlery manufacturers. Forged from a single piece of carbon stain-free steel through a multi-stage manufacturing process, it carries the balance and weight distribution that distinguishes a properly made professional knife from a stamped alternative. At 170g it sits firmly in the hand without feeling heavy during extended prep sessions.

In a working kitchen, a knife this size finds its place in tasks where a longer blade would be unwieldy — fine vegetable work, portioning smaller cuts, detailed prep on a busy station. The shorter blade gives the cook more control with less wrist movement, which matters when volume is high and fatigue sets in over a long service. The carbon stain-free steel holds an edge well and responds reliably to a honing steel between services.

Practical advantages for kitchen use include:

• Forged construction for better balance and long-term durability
• Carbon stain-free steel that holds a keen edge through heavy prep use
• Compact 15cm blade suited to detail work and smaller cutting boards
• Good weight-to-control ratio for extended prep sessions

No specialist storage beyond a knife block, magnetic strip, or blade guard is required. As with all high-quality forged knives, hand washing and prompt drying is strongly recommended — dishwasher use will degrade both the edge and the handle over time. Regular honing and periodic professional sharpening will maintain performance.

This knife is well suited to professional cooks who prefer a shorter chef's knife for precision work, or as a secondary knife alongside a longer blade. If your kitchen carries out high-volume butchery or requires a longer general-purpose blade, a larger format from the same range may be more appropriate.

If you're building out a knife roll or equipping a new kitchen section and want to talk through which sizes and styles make most sense for the work you're doing, we're happy to help.

The Dick 1905 is a fully forged chef knife designed for general-purpose prep work in professional kitchens. The 215mm German steel blade is ground to a symmetrical edge that handles a wide range of tasks well — breaking down proteins, portioning, and everyday vegetable work throughout a full service shift.

What sets the 1905 apart from stamped or partially forged knives is its construction method. The steel runs continuously through the bolster and into the handle, creating a single integrated piece rather than a joined assembly. In a working kitchen this matters: the bolster stays secure, the handle doesn't work loose over time, and the balance remains consistent even after repeated use and regular washing.

At 440g the 1905 sits towards the heavier end of the chef knife range. Cooks who prefer a knife with some weight behind it for sustained prep sessions typically find this an advantage. It is worth noting, however, that chefs who favour a lighter, more nimble profile — particularly for fine or intricate work — may find the weight less comfortable over long periods.

• Fully forged construction with no weak points at the bolster or handle join
• German steel blade with consistent edge retention under regular daily use
• Balanced feel maintained across extended prep sessions
• Well suited to brigade environments where durability is a priority

The 1905 is a practical, proven choice for chefs who want a dependable everyday knife rather than a specialist tool. If you are equipping a team and want to talk through blade profiles, weight preferences, or handle options, the team is happy to work through it with you.

The MAC Professional Gyuto MBK-95 is a Japanese-made chef's knife with a 25cm blade, designed for the kind of general-purpose prep work that occupies the bulk of a professional kitchen's day. Gyuto translates broadly as 'beef sword', but in practice this style of knife is used across proteins, vegetables, and herbs — making it one of the most versatile blade formats in a working kitchen.

MAC knives are produced in Japan, with significant portions of the manufacturing process still carried out by skilled craftsmen. That heritage shows in the edge geometry and the consistency of the grind, both of which contribute to a knife that holds a working edge well under regular daily use. The blade is well balanced for extended prep sessions, and at 222g it sits in a comfortable middle ground — substantial enough to feel purposeful, light enough to reduce fatigue over a long service.

In practical terms, the MBK-95 suits cooks who need a reliable all-round blade without reaching for a heavier specialist knife. It handles fine knife work such as julienne and brunoise with reasonable precision, and the blade length gives enough clearance for breaking down larger cuts of meat or portioning whole fish.

• Versatile blade profile suited to a wide range of prep tasks
• Consistent edge retention from quality Japanese manufacture
• Comfortable weight for extended use without fatigue
• Hand-finished production process supports blade quality and longevity

The knife is hand wash only — not suitable for commercial dishwashers, which will degrade both the edge and the handle over time. That is worth factoring into kitchen protocols if your team handles knife care collectively rather than individually.

If you are building out a new section of your batterie de cuisine or replacing ageing knives and want to talk through which blade styles and sizes make most sense for your prep setup, we are happy to help.

The Dick Pro Dynamic chef's knife is a practical, workhorse blade designed for professional kitchen use. The red handle designates it for raw meat preparation under HACCP colour-coding protocols, helping kitchens maintain clear separation between food types and reduce the risk of cross-contamination. The blade is constructed from German steel, which is well regarded in professional kitchens for holding a reliable working edge under sustained daily use.

In a busy service environment, colour-coded knives like this are less about individual preference and more about operational discipline. When multiple chefs share a station or work across prep areas, colour coding removes ambiguity and supports food safety compliance without relying on verbal instruction or labelling. The Pro Dynamic range is designed to be handled repeatedly throughout a shift without becoming uncomfortable, which matters when prep volumes are high.

Practical benefits for kitchen operators include:

• Red handle clearly identifies the knife for raw meat use under HACCP systems
• German steel blade construction holds a working edge through heavy daily prep
• Solid, hygienic handle design supports straightforward cleaning and inspection
• Balanced weight at 190g suits extended prep sessions without fatigue
• Suitable for professional kitchens operating formal food safety management systems

The knife requires no installation considerations beyond standard knife storage — a magnetic rack or blade guard is advisable to protect both the edge and kitchen staff. It is dishwasher safe in most commercial environments, though hand washing is generally recommended to preserve edge life.

This knife is well suited to catering operations, contract kitchens, care homes, and any site running a formal HACCP plan that requires colour-segregated cutting equipment. For kitchens building out a full colour-coded set, other handle colours covering different food categories are available within the same range.

If you're standardising knife sets across a kitchen or need guidance on building a compliant colour-coded system, the team is happy to help you work through the requirements.

The Dick Pro Dynamic chef's knife is a professional-grade kitchen knife manufactured from German steel, designed for everyday use across commercial prep environments. The green handle designates it for salad and fruit preparation under HACCP colour-coding protocols, helping kitchens manage allergen and cross-contamination risks in a straightforward, practical way.

In a busy kitchen, colour-coded knives are one of the most reliable and cost-effective ways to enforce food safety discipline across a team. The Pro Dynamic handle is solid and hygienic by design — there are no crevices or joins where bacteria can accumulate — and the German steel blade holds an edge well under regular professional use. At 190g it sits in a comfortable working weight range for extended prep sessions without becoming fatiguing.

• Green colour coding supports HACCP salad and fruit designation
• Solid one-piece hygienic handle reduces bacterial harbouring points
• German steel blade suited to daily commercial prep workloads
• Balanced weight for extended use without hand fatigue
• Compatible with standard commercial knife sharpening equipment

This knife requires no installation considerations — it is ready to use and should be stored on a magnetic rack or in a designated knife block to protect the blade edge and maintain hygiene standards. It is dishwasher-tolerant in most commercial machines, though hand washing and prompt drying will prolong edge retention.

The Pro Dynamic range is well suited to kitchens that need reliable, compliant knives for general prep teams rather than specialist chef-grade tools. It sits in the mid-range of the Dick catalogue — suitable for most catering operations. Sites with very high throughput or specific blade-profile requirements may want to consider heavier-duty alternatives within the range.

If you are standardising knives across a kitchen team or putting together a full colour-coded set, feel free to get in touch — we are happy to talk through what works best for your setup.

The Vogue Soft Grip Chef's Knife is a forged, high carbon stainless steel knife with a 25.5cm blade, intended for general-purpose prep work in professional kitchens. Forged construction — rather than stamped — means the blade is formed from a single piece of steel, running from tip through to the bolster, which contributes to both rigidity and balance in the hand.

In a busy kitchen environment, the wide bolster plays a practical role: it provides a natural stopping point for the fingers, improving control during extended prep sessions and reducing fatigue over a full service. The soft ergonomic handle is designed to sit comfortably across different grip styles, which matters when a knife is shared across a brigade or used for sustained periods of repetitive cutting.

The high carbon stainless steel blade holds a fine edge well and is straightforward to maintain with regular honing. As with most quality kitchen knives, hand washing and prompt drying is recommended — dishwashing is not advised, as repeated machine washing will degrade both the edge and the handle over time.

• Forged blade construction for rigidity and balance
• Wide bolster for finger protection and improved grip control
• Fine edge suited to a broad range of prep tasks
• Ergonomic handle reduces fatigue during extended use
• Straightforward to maintain with regular honing

This knife suits most professional kitchen environments as a reliable general-purpose chef's knife. Those equipping a full brigade or requiring specialist profiles — boning, filleting, or bread — may want to consider the broader range alongside this model.

If you're building out a knife kit for a new kitchen or want a steer on which profiles work best together, our team is happy to help.

The Wusthof Gourmet 20cm chef knife is a workhorse prep knife built for daily use in professional kitchens. The blade is laser-cut from high carbon steel and processed through 35 manufacturing stages, producing a consistent edge geometry that holds up well under regular sharpening and heavy prep use. The 20cm blade length is the most commonly used size across professional kitchens, offering enough length for breaking down large vegetables, butchering smaller cuts, and general purpose chopping without becoming unwieldy.

In practice, the Gourmet range sits in a practical middle ground — it performs reliably during demanding prep sessions without requiring the same level of maintenance attention as a hand-forged blade. The balance between blade and handle has been well considered, reducing fatigue during extended prep shifts. The high carbon steel construction supports a sharp working edge, though like all high carbon blades it benefits from regular honing to maintain cutting performance between sharpening sessions.

The triple-riveted black plastic handle is secure in the grip even with wet hands, and its dishwasher-safe construction makes hygiene management straightforward in busy kitchens — a practical consideration where knife handling passes between multiple staff. Key practical points worth noting:

• Laser-cut high carbon steel blade with consistent edge geometry
• Triple-riveted handle with secure wet-grip performance
• Dishwasher safe — supports kitchen hygiene protocols
• Low blade weight reduces wrist fatigue during long prep shifts
• 20cm working length suits a broad range of general prep tasks

This knife is well suited to professional kitchens looking for a dependable, easy-to-maintain chef knife that holds its edge through busy service. It is not the right choice for kitchens requiring specialist blades for tasks such as fish filleting or carving — separate knives designed for those purposes will perform better. For kitchens requiring a heavier build or a forged blade for more demanding butchery work, it is worth considering an alternative from a higher specification range.

If you are equipping a full knife kit or are unsure which blade profiles suit your kitchen's prep demands, we are happy to talk it through.

The Global G-2 is a 20cm cook's knife from Global's core G series, and one of the most consistently used professional knives in commercial kitchens across the UK and Europe. Made from Molybdenum-Vanadium 18 stainless steel — a high-carbon alloy that holds a keen edge well and resists the staining and corrosion that comes with sustained use in wet prep environments — the blade is hollow-ground and ice-tempered to produce a thin, acute cutting angle that reduces drag across a wide range of ingredients.

In a working kitchen, the G-2 performs reliably as an all-purpose prep knife. At 170g it is light enough to use across extended prep sessions without causing fatigue, yet it carries enough balance for heavier tasks such as breaking down larger cuts or working through dense root vegetables. The seamless one-piece construction between blade and handle eliminates the crevices where bacteria can accumulate — a practical advantage when knives are passing through a professional wash cycle day after day over a working life measured in years.

• Holds a sharp edge through sustained prep use without frequent honing
• Seamless construction supports rigorous hygiene and repeated machine washing
• Light enough for extended prep, balanced well enough for varied tasks
• Corrosion-resistant steel suited to wet, high-demand prep environments
• Compatible with standard sharpening equipment used in professional kitchens

The G-2 is well suited to professional chefs and prep teams who want a proven generalist knife that performs consistently across a broad range of daily tasks. It is not a specialist blade — chefs who work predominantly on a single application such as filleting or carving may find a dedicated knife more efficient — but for general brigade use it earns its place on the station.

If you are putting together a knife kit for a new team or want to talk through the wider Global range, we are happy to help you choose the right tools for how your kitchen works.

The MAC Professional Gyuto MBK-110 is a Japanese-made chef's knife with a 27.5cm blade, designed for the kind of general-purpose prep work that forms the backbone of professional kitchen output. Gyuto knives follow a Western-influenced profile — longer and with a slight curve to the belly — which makes them well suited to the rocking cuts used in most commercial prep environments, as well as the push-cutting and draw-cutting that precision work demands.

MAC knives are produced in Japan using a manufacturing process that retains a significant degree of skilled hand finishing. The result is a blade that takes and holds an edge reliably under the repetitive daily use typical of a busy kitchen environment. At 27.5cm, the MBK-110 sits comfortably in the range used by most professional cooks for general vegetable, protein, and herb prep — long enough to handle bulk work, balanced enough for detail tasks.

From a practical standpoint, this knife suits kitchens where a single versatile blade needs to carry most of the prep load:

• Handles a wide range of prep tasks — vegetable, meat, fish, and herbs
• Japanese steel construction supports a keen, durable edge
• Hand-finished blade for consistent sharpness along the full length
• Comfortable handle suited to extended prep sessions
• Hand wash only — protects edge retention and handle integrity

One important maintenance consideration: like all quality Japanese knives, the MBK-110 should be hand washed and dried immediately after use. Dishwashers will damage both the blade edge and the handle over time. If your kitchen runs knives through a machine wash, this is worth factoring into your purchasing decision.

This knife is well suited to chefs looking for a reliable general-purpose blade with Japanese build quality. If your team requires multiple knives for a high-volume operation, or you need guidance on building out a knife set for a particular kitchen setup, our team is happy to talk through what would work best for your situation.

The Dick Pro Dynamic chef's knife is a general-purpose cook's knife designed for daily use across all sections of a professional kitchen. With a 25.4cm German steel blade, it covers the range of cutting, slicing, and chopping tasks that form the backbone of most kitchen preparation work.

In a busy kitchen environment, the knife needs to hold an edge through long prep sessions and repeated use. German steel construction gives this blade good durability and edge retention under regular professional use, and it responds well to routine honing to keep it performing through service. The balance and weight are suited to extended prep work without placing undue strain on the wrist.

From a practical standpoint, the colour-coded handle is a useful feature in any kitchen operating under food safety protocols. Colour coding by handle reduces the risk of cross-contamination between food types or allergen groups, which is a straightforward compliance aid rather than an optional extra in most commercial settings. The handle is also designed for hygiene, with a solid construction that avoids the crevices where bacteria can accumulate.

• Suitable for use across meat, fish, vegetable, and general preparation sections
• Colour-coded handle supports allergen and cross-contamination control procedures
• German steel blade suited to regular honing and long-term professional use
• Practical weight and balance for extended prep sessions

This knife is well suited to professional kitchens of most sizes, from small independent operations through to high-volume catering environments. If your team carries out heavy-duty butchery or high-volume prep that demands a more specialist blade profile, it is worth considering whether a dedicated boning, carving, or heavy cook's knife would better serve that task alongside this one.

If you are equipping a full brigade or need guidance on building out a practical knife set for your kitchen, the team is happy to talk through what works in practice.

The Deglon Sabatier chef knife is a professional-grade general-purpose knife intended for commercial kitchen use. With a blade length of 20.3cm, it falls into the mid-range that most chefs find practical for a broad range of prep work — from breaking down vegetables and herbs to slicing and rough chopping proteins. The stainless steel blade holds an edge well under regular use, and the black thermoplastic handle provides a firm, consistent grip even when working with wet hands.

In a busy kitchen environment, durability and hygiene management are as important as cutting performance. The thermoplastic handle resists moisture absorption, which helps with general hygiene compliance, and the knife is rated as dishwasher safe — a practical consideration when knife management at the end of service needs to be straightforward. That said, many chefs prefer to hand wash quality knives regardless of dishwasher compatibility, as frequent machine washing over time can affect the edge and handle finish.

• Solid stainless steel blade suitable for daily professional prep use
• Thermoplastic handle offers reliable grip in wet kitchen conditions
• Dishwasher safe construction simplifies end-of-service cleaning routines
• Mid-length 20.3cm blade suits a wide range of general prep tasks

At 170g, this knife sits at a moderate weight — balanced enough for extended prep sessions without feeling unwieldy. It is a practical choice for chefs looking for a dependable workhorse knife rather than a specialist or highly premium blade. Kitchens requiring a lighter or heavier balance, or a longer blade for high-volume butchery work, may find other options within the Deglon range worth considering.

If you are equipping a brigade or building out a smallwares order and want to talk through blade selection or quantities, the team is happy to help.

The Dick Superior chef's knife is a 20cm general-purpose cook's knife aimed squarely at professional kitchen use. It features a stainless steel blade with a traditional riveted handle construction — a format that has remained the standard in commercial kitchens for good reason. At 253g it sits in a practical mid-weight range: substantial enough for controlled cutting work, without the fatigue that comes with heavier blades during a long service.

In a working kitchen, a reliable chef's knife needs to hold an edge through repetitive prep work — breaking down proteins, slicing vegetables, rough-chopping herbs — without requiring constant attention. The Superior series is positioned as a workhorse option within Dick's range, balancing durability with everyday usability rather than being a specialist or premium collector's piece.

Practical points worth noting for kitchen use:

• Stainless steel blade resists corrosion in wet kitchen environments
• Riveted handle construction is durable and easy to inspect for hygiene compliance
• 20cm blade length is versatile across a broad range of prep tasks
• Mid-weight balance suits extended prep sessions without excess hand fatigue
• Classic profile compatible with standard sharpening steels and whetstones

The 20cm format is among the most commonly used blade lengths in professional kitchens. It works well for general prep but may feel limiting for those butchering larger joints or working at high volume on bulk produce — in those cases, a longer blade or a more task-specific knife may serve better. Equally, chefs who prefer a lighter, more agile knife for intricate work may find a shorter option from the same range a better fit.

If you are equipping a new kitchen section or looking to standardise your knife roll, it is worth talking through your prep requirements before committing to a quantity — the team is happy to help.

The MAC MTH-80 is a 20cm gyuto-style chef's knife made in Japan, designed for the kind of precise, repetitive prep work that commercial kitchens demand on a daily basis. Gyuto knives are the Japanese equivalent of a Western chef's knife — slightly thinner behind the edge and with a geometry that favours clean, controlled cuts through a wide range of ingredients including meat, fish, and vegetables.

In a busy kitchen environment, knife performance is measured over hundreds of covers, not a handful of meals. The MTH-80 is built for that kind of sustained use. The dimples ground into the blade reduce surface contact and help prevent food sticking as you work through continuous prep, which is a practical advantage when speed and consistency matter. The blade holds its edge well under regular use, and the handle is shaped to remain comfortable during extended prep sessions.

From an operational standpoint, the MTH-80 offers a useful combination of qualities for professional kitchens:

• Dimpled blade reduces drag and food adhesion during slicing
• Japanese manufacture with hand-finished elements for consistent edge quality
• Gyuto profile handles meat, fish, and vegetable prep without switching knives
• Balanced weight suited to extended use without fatigue
• Hand wash only — straightforward to maintain correctly

One practical consideration worth noting: this knife is hand wash only. Running it through a commercial dishwasher will damage the edge and the handle over time. That is a standard requirement for knives at this quality level, and worth factoring in to your kitchen's cleaning routine.

The MTH-80 is well suited to chef's knives collections in professional kitchens, catering operations, and culinary training environments where reliable, precise prep tools are a daily requirement. It sits in the mid-range of the MAC Professional series — operators with heavier continuous prep demands may want to consider a longer or heavier blade, while those needing a more compact option will find shorter alternatives in the range.

If you are equipping a new kitchen or standardising your knife selection across a brigade, our team is happy to talk through which options make most sense for your prep volume and menu style.

The Global G-16 is a 25.4cm chef's knife from Global's G series, manufactured in Japan from Molybdenum-Vanadium 18 stainless steel. This high-chromium alloy is chosen for its ability to hold a keen edge through the demands of daily kitchen use — including exposure to acidic ingredients, frequent washing, and the general pace of a working brigade.

The longer blade makes the G-16 a practical choice for volume prep: breaking down larger cuts of meat, working through dense root vegetables, or any task where a shorter blade becomes a limiting factor. Global's hollow sand-filled handle is designed to achieve a specific balance point rather than simply reduce weight, and in practice it allows extended prep sessions without the hand fatigue that a poorly weighted knife can introduce over a long shift.

Molybdenum-Vanadium steel takes a good edge and, with regular honing, holds it reliably through service. It is not the easiest steel to re-sharpen from scratch, but it rewards consistent maintenance. A few practical points worth noting:

• Hand wash and dry promptly — commercial dishwashers will degrade both edge and handle over time
• Hone regularly between uses to maintain cutting performance
• Use a sharpening method suited to Japanese-profile blades when re-edging is needed

The G-16 is well suited to experienced chefs who work with a longer blade and are comfortable with a Japanese-style profile and lighter overall feel. Chefs who prefer a heavier, more traditional European-style knife may find the balance less familiar. For kitchens where knife skills vary across the team, it is worth considering whether a more forgiving profile would serve the broader brigade better.

If you are equipping a new kitchen or reviewing your knife setup, we are happy to talk through what works best for your team's prep style and workload.

The Wüsthof chef's knife in the 26.7cm blade length is a forged, full-tang knife manufactured from carbon stain-free steel. Wüsthof produce their knives in Solingen, Germany, using a multi-stage forging and finishing process that results in a well-balanced blade with a consistent edge profile. This is a workhorse knife in a format that the majority of professional chefs are comfortable working with across the full range of prep tasks.

In a busy commercial kitchen, the quality of a chef's knife becomes apparent quickly. The forged construction gives this knife a solidity and balance that stamped knives typically lack, and the carbon stain-free steel holds an edge well through extended prep sessions. At 270g it carries enough weight to work efficiently through root vegetables and dense proteins without excessive effort, while remaining manageable during fine work. It is the kind of knife that earns its place at the section and stays there.

From an operational standpoint, a knife of this quality offers a few practical advantages worth noting:

• Forged construction provides better balance and durability under daily professional use
• Carbon stain-free steel holds a sharp edge longer between honing sessions
• The 26.7cm blade length suits a wide range of prep tasks without being unwieldy
• Easier to maintain consistently with a steel compared to softer alloy blades
• Well suited to kitchens that invest in individual knives rather than low-cost sets

There are no special installation or storage requirements beyond standard knife hygiene practice — a magnetic rack or knife block is preferable to loose storage to protect the edge. Hand washing is always recommended for forged knives of this quality; dishwasher use will degrade the edge and handle over time.

This knife is well suited to professional chefs, chef-proprietors, and catering operations that equip their team with individual professional-grade knives rather than house sets. If a shorter blade length would suit your prep style better, or if you are equipping a larger brigade and need guidance on what to specify across the range, it is worth having a conversation with us before ordering.

The MAC Professional Gyuto MBK-85 is a Japanese-made chef's knife with a 22cm blade, intended for the full range of general prep work found in a busy professional kitchen. The gyuto profile — essentially the Japanese interpretation of a Western chef's knife — gives a slightly flatter belly curve and a fine tip, making it well suited to both push-cutting and the rocking motion that many trained cooks prefer.

MAC knives are produced in Japan, with a significant portion of the manufacturing process still carried out by hand by skilled craftsmen. That approach to production is reflected in the consistency of the grind and the edge geometry, which holds up well under daily professional use. The knife sits at a practical weight for extended prep sessions — substantial enough to feel controlled, light enough to avoid fatigue during longer services.

In a working kitchen environment, knives of this type tend to suit roles that demand versatility: breaking down vegetables, portioning proteins, fine knife work on garnishes. The blade length is a useful middle ground — long enough for most prep tasks without becoming unwieldy on a smaller board or in a tighter workstation.

• Reliable edge retention suited to daily professional use
• Gyuto profile handles both rocking and push-cut technique
• Handcrafted Japanese manufacture supports consistent blade geometry
• Comfortable handle suited to extended prep sessions
• Versatile enough to cover the majority of general kitchen prep tasks

Like all MAC knives, the MBK-85 is hand wash only — dishwasher use will damage the edge and is not recommended. If you are equipping a full brigade or unsure whether this weight and length suits your team's prep style, we are happy to talk it through.

The Vogue Bistro Chef's Knife is a general-purpose cook's knife designed for everyday prep work in professional kitchens. With a 207mm blade and an overall length of 335mm, it sits in the mid-size range for a chef's knife — long enough to handle most tasks comfortably without being unwieldy for cooks who prefer a more controlled blade.

In a working kitchen environment, a knife like this tends to cover the bulk of daily prep: chopping vegetables, breaking down herbs, slicing meat, and general rough work before a more specialist blade takes over. The ABS handle provides a secure, easy-to-clean grip and holds up reasonably well under regular use and repeated washing. At 240g it is light enough for sustained prep sessions without causing undue fatigue.

The Bistro range is positioned as an accessible, reliable workhorse rather than a premium professional line. That makes it particularly well suited to kitchens needing to equip a full brigade without the cost of high-end knives for every station, or as a practical back-up set. Key practical points worth noting:

• ABS handle resists moisture and is straightforward to keep clean
• Mid-weight balance suits a range of prep styles and skill levels
• Consistent sizing across the Bistro range supports uniform storage in a knife roll or block

Storage is worth planning before purchase. As with all commercial knives, blade and personnel safety depend on using a proper knife block, roll, or magnetic rack — loose storage in a drawer is not suitable in a professional setting.

If you are equipping a full kitchen or unsure which knife specification best suits your team's workload, we are happy to talk it through.