Other Knives

This 14cm cheese knife is a straightforward, practical cutting tool intended for food service and catering environments. The blade is suited to portioning and serving semi-hard and hard cheeses at counters, buffets, or during plated service.

At 40g, it is a light knife designed for ease of handling during service rather than heavy-duty prep work. The stainless steel construction supports reasonable durability under regular commercial use and is straightforward to keep clean.

For kitchens running regular cheese boards, deli counters, or buffet service, having a dedicated cheese knife helps maintain presentation standards and avoids cross-contamination with other cutting tasks. It is a practical addition to a smallwares inventory rather than a specialist piece of equipment.

It is worth being realistic about the application: this is a light service knife and is not designed for high-volume production cutting or breaking down large blocks. For more demanding prep tasks, a heavier blade with a longer profile would be more appropriate.

If you are putting together a smallwares order and want guidance on what else might be worth including, the team is happy to help.

The Scaritech Scarinox is a professional bread scoring knife designed for consistent, controlled cuts through dough before baking. With a blade sharpened on the left side and a rigid blue ABS handle, it is a dedicated tool for bakers who need reliable precision at the scoring stage — particularly with baguettes, sourdough, and seed or cereal loaves where clean, deliberate cuts directly affect the final crust and crumb structure.

In a production bakery environment, scoring is a repetitive task performed under time pressure. A well-balanced scoring knife reduces hand fatigue and helps maintain consistent cut depth across a full batch. The Scarinox's rigid handle provides a stable grip without flex, which is particularly useful when scoring heavily seeded or high-hydration doughs that can resist the blade if not cut cleanly.

• Rigid handle prevents flex during firm, deliberate scoring cuts
• Left-side sharpening suits traditional scoring technique on most dough types
• Lightweight construction reduces fatigue during high-volume production runs
• Stainless steel blade delivers clean cuts that support good oven spring and grigne formation

At 149mm in total length, this is a compact knife suited to hand-held scoring work rather than large mechanical or assisted scoring rigs. It is best used as a personal tool rather than shared equipment, and like all precision blades it benefits from careful storage — a blade sleeve or dedicated knife roll will preserve the edge between sessions.

The Scarinox suits artisan and production bakers working with lean and enriched doughs alike. If your operation involves extremely high daily volume, a heavier-duty or longer-blade alternative may be worth considering alongside this model.

If you are unsure whether this knife suits your dough types or production style, our team is happy to talk it through.

The Scaritech blue-handled scoring knife is a short-bladed, serrated tool designed specifically for scoring and cutting bread in bakery and kitchen environments. The 177mm blade length makes it well suited to controlled, close work on baguettes, sourdough, seeded loaves, and cereal breads, where precision matters more than reach.

In a working bakery or busy kitchen, a dedicated scoring knife earns its place through consistency. The serrated edge moves through crusty or seed-heavy crusts without dragging or tearing, which helps maintain the presentation of the finished loaf. For operations where bread is baked and plated in volume, having a purpose-built tool rather than repurposing a general kitchen knife makes a practical difference to both speed and finish.

• Serrated blade suited to crusty, seeded, and sourdough loaves
• Short blade length supports controlled, precise scoring work
• Blue handle aids colour-coded food safety compliance
• Lightweight construction reduces hand fatigue during repetitive use
• Plastic handle is straightforward to clean and maintain

The blue handle is a practical detail worth noting. Many professional kitchens operate colour-coded knife systems as part of their food safety procedures, and a clearly coloured handle helps staff follow those protocols without additional labelling or guesswork.

This knife is well suited to bakeries, café kitchens, and food production environments where bread scoring and cutting is a regular task. It is a light, task-specific tool rather than a general-purpose chef's knife, so operators with broader cutting requirements may want to consider a fuller knife set alongside it.

If you are putting together a knife kit for a new kitchen or reviewing your current smallwares, we are happy to talk through what works well in practice.

The Dick Pro Dynamic 7.6cm kitchen knife is a short-bladed paring and preparation knife designed for colour-coded HACCP systems in commercial kitchens. The green handle designates it for use with salad, fruit, and vegetable preparation, helping kitchens maintain clear visual separation between food groups and reduce the risk of cross-contamination.

Made from German steel, the blade holds a reliable working edge through repeated use and daily sharpening cycles. At 20g it is a light, manoeuvrable tool well suited to detailed prep work, trimming, and portioning tasks where a larger knife would be impractical.

For kitchens operating under HACCP controls, the colour-coded handle system is the practical benefit that matters most here. It gives chefs an immediate visual cue at the pass or prep station, supports food safety compliance, and simplifies training for newer kitchen staff. The knife is straightforward to clean and inspect, with no join between blade and handle that would trap food debris.

There are no complex installation considerations with a knife of this type, though it is worth ensuring your team is equipped with the full set of colour-coded handles if you are building or refreshing a HACCP system across the kitchen. A matching steel or sharpening solution keeps the edge in working condition between services.

This knife is well suited to any commercial kitchen required to operate under formal food safety controls — hotels, contract caterers, school kitchens, care homes, and busy restaurant prep sections. If you need a broader set of HACCP knives across multiple colour designations or blade lengths, we are happy to advise on building out a complete set.

If you are setting up a colour-coded system from scratch or expanding an existing one, feel free to get in touch — we can help make sure you have the right combination of blades and colours for your operation.

The Victorinox bar knife is a compact, purpose-built cutting tool designed for bar and front-of-house prep work. At 12.7cm, the blade sits at a practical length for slicing citrus, trimming garnishes, and handling smaller prep tasks where a full chef's knife would be unwieldy. It is part of Victorinox's professional range, which has been a reliable choice in commercial kitchens and bars for many years.

The blade is produced from ice-tempered high carbon stainless steel, which gives it good edge retention under regular daily use while remaining straightforward to resharpen when needed. At 30g it is notably light, which suits tasks requiring precision and control rather than force — slicing fruit wedges, peeling, or preparing bar accompaniments over a long service period without hand fatigue.

In practical terms, this knife suits bar environments, café counters, and front-of-house prep stations well. It is not intended as a primary kitchen workhorse for heavy butchery or large-volume vegetable prep — for those tasks a longer, heavier blade from the same range would be more appropriate. Where its size and weight are matched to the job, it performs consistently and holds up well to daily commercial use.

Care is straightforward: hand washing is recommended to preserve the blade, and regular honing will maintain a sharp working edge. Victorinox knives are compatible with standard knife rolls and block storage.

If you are equipping a full bar station or putting together a knife set for a new operation, the team are happy to advise on which sizes and blade profiles will suit your specific prep requirements.

The Dick Red Spirit Tanto is a professional chef's knife with a distinctively angled Japanese-style tanto tip, produced under the Dick brand with German manufacturing standards. The blade geometry is designed for precision work — the straight edge and angular point make it particularly well suited to fine cuts, trimming, and detail prep tasks that benefit from a controlled tip rather than a curved belly.

In a working kitchen environment, this knife performs best in the hands of chefs who do a significant amount of portioning, trimming, or intricate prep. The profile suits protein work and detailed vegetable prep rather than general-purpose slicing, and at 250g it sits at a manageable weight for extended prep sessions without becoming fatiguing.

The high-alloy stainless steel blade holds an edge well under regular use and responds predictably to honing. The rounded handle is designed to remain comfortable across longer prep periods, which matters when the same knife is in use throughout a full mise en place session.

• Precise tip control for trimming and detail work
• Stainless steel blade that holds an edge with regular maintenance
• Balanced weight suited to extended prep use
• Rounded handle reduces fatigue during long prep sessions

This knife is most suitable for chefs who already have a general workhorse knife in their kit and are looking to add a more specialist blade for precise prep. It is a considered addition rather than an everyday all-rounder, and works well in kitchens with a high volume of intricate plate preparation or fine butchery work.

If you are building out a knife kit for a new kitchen or are unsure whether this profile suits your prep style, we are happy to talk it through.

The Victorinox Swiss Classic shaping knife is a small, curved-blade knife designed specifically for detail and garnish work. At 8cm, the blade is compact enough for close control, and the curve allows a rocking or scooping motion that suits precise trimming, peeling, and decorative cutting tasks that a standard paring knife would struggle with.

In a professional kitchen environment, this kind of knife tends to live in a specific role — prep sections and garde manger stations where presentation detail matters. It handles fruit and vegetable sculpting, fine trimming of proteins, and the fiddly finishing work that goes into plated dishes and buffet displays. The stainless steel blade holds a usable edge under regular kitchen use and the lightweight build (19g) means it can be used for extended periods without hand fatigue.

• Curved blade supports rocking and scooping cuts for detailed prep work
• Lightweight and well-balanced for extended fine work
• Stainless steel construction cleans easily and resists corrosion
• Compact 8cm blade gives close control for intricate trimming
• Black handle provides a secure grip during detailed work

There are no complex installation or storage requirements — standard knife block, magnetic strip, or roll storage all suit this knife. It should be hand-washed and dried rather than put through a dishwasher repeatedly, as with any quality kitchen knife, to preserve the edge and handle integrity over time.

This knife is well suited to professional kitchens where garnish work, buffet preparation, or plated presentation is part of regular service. It is a specialist tool rather than an everyday workhorse, and works best alongside a broader knife kit rather than as a standalone piece. If you are building out a full prep knife set or unsure which blade profiles best suit your kitchen's output, the team is happy to advise.

The Dick 1905 Fully Forged Serrated Knife is a compact, professionally made serrated blade from one of Germany's most established knife manufacturers. Forged from German steel throughout — blade and bolster as a single piece — it carries the balance and rigidity that distinguishes a properly forged knife from a stamped alternative. At 12.7cm (5 inches), it sits in the shorter end of the serrated range, making it practical for more controlled, detail-oriented cutting tasks.

In a working kitchen, a knife this size earns its place on the pass or prep station for tasks where a longer serrated blade would be unwieldy. Slicing individual bread rolls, portioning delicate pastries, cutting through tomato skins without compression, or working with soft-crusted items where precision matters more than speed — these are where the 1905 performs reliably. At 70g it is a lightweight tool, which reduces hand fatigue during repetitive prep work over a long service.

The fully forged construction means the knife will hold its edge longer than a stamped equivalent and respond well to professional maintenance. The serrated edge itself requires less frequent sharpening than a plain edge, though when it does need attention it will need a specialist serrated sharpener or professional regrinding.

This is a knife best suited to kitchens that want a dependable small serrated blade for pastry or bread work, or chefs who prefer a compact option for general utility prep. For operations that need a longer serrated knife for high-volume bread service or larger portioning, a broader blade from the same range would be worth considering.

If you're unsure whether this size is the right fit for your prep workflow, our team is happy to talk it through.

The Beaumont Bartenders Knife is a compact, single-purpose bar tool designed for preparing garnishes and slicing fruit at the bar. It features a serrated edge suited to cutting through citrus skins, herbs, and firmer fruits such as pineapple or melon, making it a practical addition to any garnish station.

At the bar pass during a busy service, having a dedicated knife for garnish work keeps prep tidy and consistent. The serrated blade handles the varying textures of bar fruit without requiring the leverage of a full chef's knife, and the compact size makes it easy to manage in a confined bar workspace.

• Serrated edge handles citrus, herbs and firm fruit cleanly
• Compact size well suited to bar counter and garnish station use
• Lightweight at 31g, reducing hand fatigue during extended prep
• Plastic handle offers a secure, practical grip during use
• Simple to wipe down and maintain between service periods

This knife is best suited to bars, cocktail lounges, and hospitality venues where garnish preparation is a regular part of service. It is not intended as a general-purpose kitchen knife and works best as a dedicated bar tool rather than a substitute for a chef's prep knife.

If you are equipping a new bar station or putting together a garnish kit and have questions about what else you might need, we are happy to help point you in the right direction.

The Victorinox Fibrox scalloped salmon knife is a long, flexible slicing knife designed specifically for portioning whole sides of salmon and other large, delicate fish. The scalloped edge creates small air pockets between the blade and the flesh as it cuts, reducing drag and helping produce clean, even slices with minimal tearing — particularly useful when working with cured or smoked fish where presentation matters.

The blade is manufactured from ice-tempered high carbon stainless steel, which gives it good edge retention under repeated daily use. It holds a sharp edge well through a busy service and responds reliably to regular honing. The Fibrox handle is a nylon construction with a textured surface that maintains grip even when hands are wet or lightly oiled — a practical consideration in a fish prep environment. The handle is also dishwasher safe, which suits kitchens with high hygiene standards and fast turnaround between services.

• Scalloped blade reduces drag and tearing on delicate fish flesh
• Ice-tempered blade holds an edge through heavy daily use
• Fibrox nylon handle stays secure in wet prep conditions
• Dishwasher safe for straightforward end-of-service cleaning
• Well balanced for controlled, single-stroke slicing

This knife is well suited to fishmongers, hotel kitchens, and any operation that portions fish regularly as part of its prep cycle. It is a practical workhorse rather than a specialist filleting tool — if your prep work extends to detailed pin-boning or breaking down whole round fish, a dedicated filleting knife would complement it well.

If you are building out a fish prep section or reviewing your knife inventory, we are happy to talk through what would work best for your operation.

The Wusthof Gourmet confectioner's knife is a long, straight-bladed knife designed primarily for slicing cakes, gateaux, and layered pastry. The extended blade allows clean, single-draw cuts across wide surfaces — the kind of cut that matters when presentation is part of the job.

In a pastry section or bakery environment, this knife earns its place through consistent, controlled performance. The blade is laser-cut from stainless steel and passes through 35 manufacturing stages, resulting in an edge that holds up well under regular use. At 180g it sits lightly in the hand, which is appreciated during repetitive service tasks where fatigue can become a real issue over a long shift.

A few practical advantages worth noting:

• Low blade weight reduces wrist strain during extended use
• Triple-riveted handle provides a secure, stable grip in wet conditions
• Dishwasher-safe construction supports kitchen hygiene protocols
• Laser-cut blade geometry contributes to consistent edge retention
• Well-balanced feel supports clean, controlled slicing strokes

The handle is moulded from black synthetic material and is triple-riveted to the tang, which keeps it secure over time and makes it suitable for the temperature and moisture variations typical of a working kitchen. Being dishwasher-safe is a practical point in environments where knives go through a machine rather than hand-washing at the end of service.

This knife is best suited to pastry chefs, confectioners, and bakery operations where precision slicing of cakes and delicate baked goods is a regular task. It is not designed as a general-purpose cook's knife. If your kitchen handles higher-volume confectionery output or requires a broader range of blade profiles, it is worth reviewing the wider Wusthof Gourmet range to match knives to tasks appropriately.

If you are building out a pastry section or want guidance on which knife profiles make sense for your operation, the team are happy to help you think it through.

The Dick kebab knife is a long-bladed carving knife designed specifically for slicing compacted, rotating meat — most commonly doner kebab and shawarma. At just under 55cm in total length, it gives operators the reach needed to carve cleanly and consistently from a full column of meat without needing to reposition with every pass.

In a busy takeaway or restaurant environment, the quality of the carve directly affects both portion consistency and service speed. A blade that holds its edge through a long service period reduces the need for repeated sharpening mid-shift and keeps the cut clean rather than tearing the meat. The German stainless steel construction on this knife is well regarded in professional kitchens for its durability and edge retention under regular use.

Practically, this knife suits operations where kebab meat is a core menu item rather than an occasional one. A few points worth noting for day-to-day use:

• Long blade suits full-column carving without awkward repositioning
• German stainless steel construction resists corrosion in a busy wash environment
• Ergonomic handle supports extended use without excessive hand fatigue
• Suitable for doner, shawarma, and similar compacted rotating meats
• 448g weight provides controlled carving without feeling unwieldy

For lower-volume operations or kitchens where kebab is a smaller part of the menu, a shorter carving knife may be more practical day to day. This length is best suited to sites turning over consistent volumes where reach and efficiency genuinely matter.

If you're building out a knife kit or want to talk through what works best for your setup, the team is happy to help.

The Victorinox Fibrox larding knife is a long, slender serrated blade designed primarily for piercing and threading fat, herbs, or aromatics through joints of meat before roasting or braising. The serrated edge also makes it a practical choice for slicing bread, cooked roasts, and other items where a clean draw-cut is needed without tearing. At 35.6cm blade length, it offers the reach required for larger joints and whole cuts.

Victorinox blades are ice-tempered from high carbon stainless steel, which helps the edge hold its sharpness through regular commercial use. The serrated profile means the knife requires minimal re-sharpening in day-to-day service, making it a practical tool for kitchens where edge maintenance time is limited. The Fibrox handle is injection-moulded nylon with a textured, anti-slip grip that remains secure even when hands are wet or greasy — a consideration worth taking seriously in a busy prep environment.

• Serrated edge reduces the need for frequent re-sharpening in daily use
• Non-slip Fibrox handle performs reliably under wet and greasy conditions
• Dishwasher safe, supporting straightforward end-of-service cleaning routines
• Suitable for larding, slicing roasts, and general long-blade prep tasks

This is a straightforward, well-made knife from a manufacturer with a long-standing reputation in professional kitchens. It is dishwasher safe, though hand washing and prompt drying will extend blade life. At 150g it is light enough for extended prep sessions without fatigue.

If you are equipping a section from scratch or are unsure whether this blade profile suits your prep requirements, we are happy to talk it through.

The Vogue oyster knife is a straightforward, purpose-built shucking tool designed for professional kitchen use. The stainless steel blade is shaped to work into the hinge of an oyster shell and apply controlled leverage, allowing the shell to be opened cleanly without tearing the meat or causing excessive hand fatigue.

In a busy service environment — particularly where oysters feature regularly on a raw bar, starter, or sharing platter menu — having a reliable, well-balanced shucking knife makes a meaningful difference to prep consistency and speed. The ergonomic black handle gives a firm, comfortable grip even when working through larger quantities, and the blade material resists corrosion from salt water and shell contact over time.

• Stainless steel blade resists corrosion from repeated contact with shells and brine
• Ergonomic handle reduces hand fatigue during extended prep sessions
• Safe for cleaning in commercial dishwashers, supporting kitchen hygiene standards
• Compact and straightforward to store alongside other prep smallwares

There are no particular installation or infrastructure requirements here — this is a hand tool. It is worth noting that oyster knives are specialist items; they are not suited to general prep tasks and should be stored and handled carefully given the short, stiff blade profile.

This knife is well suited to restaurants, hotels, seafood specialists, and event caterers who shuck oysters as part of regular service. For kitchens handling very high volumes of shellfish, it may be worth considering a heavier-duty shucking knife or a dedicated shucking glove alongside it. If you have questions about kitting out a raw bar or shellfish prep station, the team is happy to help point you in the right direction.

The Victorinox Fibrox larding knife is a serrated-blade knife from one of Switzerland's most established professional knife manufacturers. The serrated edge and narrow profile make it well suited to piercing and threading fat through joints, scoring meat, and handling prep tasks where a straight-edge blade would drag or compress rather than cut cleanly.

In a busy kitchen, dependable hand tools often get overlooked until they fail. Victorinox knives have a long-standing reputation in professional kitchens for holding an edge under sustained daily use. The ice-tempered high carbon stainless steel blade resists corrosion and maintains sharpness through regular service, reducing the frequency of resharpening. At 140g, the knife is light enough for extended prep sessions without causing hand fatigue.

The Fibrox handle is a practical detail that matters in a commercial environment. The textured nylon grip remains secure when hands are wet or greasy — a genuine safety consideration during busy service prep. The handle is also dishwasher safe, which keeps cleaning straightforward and consistent with most kitchen hygiene protocols.

• Serrated blade cuts cleanly through meat without dragging or compressing
• Fibrox handle stays secure with wet or greasy hands during prep
• Dishwasher safe construction supports kitchen hygiene routines
• Lightweight build reduces hand fatigue during extended prep shifts

This knife is a practical addition to any professional kitchen's prep toolkit, particularly where butchery or meat preparation forms part of the daily workflow. It is a single-purpose tool rather than an all-round cook's knife, so it works best alongside a broader knife set rather than as a standalone purchase.

If you're building out a prep knife set or have questions about which Victorinox profiles suit your kitchen's workload, the team is happy to help you put together the right selection.

The Dick 1905 herb and parmesan knife is a specialist single-purpose blade designed for two tasks that standard chef's knives handle less comfortably: fine herb work and breaking portions from a hard block or wheel of parmesan. The blade profile is notably different from a conventional knife — the curved, almond-shaped geometry allows a rocking motion that keeps the tip in contact with the board, letting the operator work through soft herbs quickly with one hand while the other guides and gathers.

In practice, that blade shape makes a meaningful difference during mise en place. Rolling through bunches of flat-leaf parsley, chives, or basil is quicker and more controlled than with a standard blade, and because the motion is one-handed, it suits tight prep surfaces. The German steel construction gives the edge good durability and holds a working sharpness through sustained prep sessions without needing constant attention.

For parmesan and similar aged hard cheeses, the rigid blade provides enough leverage to chip and shave cleanly from a whole piece, which is more practical than attempting the same with a flexible or thin-spined knife.

• Rocking blade profile speeds up herb chopping during prep
• Rigid spine handles hard cheese portioning with control
• German steel holds a working edge through sustained prep use
• Compact enough to work comfortably in tight mise en place spaces
• Comfortable handle suits extended chopping sessions

This is a focused tool rather than a general-purpose blade. It earns its place in kitchens where herb prep volume or tableside cheese service justifies a dedicated knife. If you are building out a knife kit or want to talk through which blades suit your prep workflow, the team is glad to help.

The Deglon curved scallop shell knife is a purpose-built hand tool designed specifically for opening scallops cleanly and efficiently. It is not a general-purpose knife — it does one job, and it does it well. The curved, bevelled blade is shaped to follow the contour of the shell, allowing the tip to be inserted and worked around the hinge without the awkward levering that causes the blade to slip or tear through the flesh.

In a professional kitchen where scallops are prepared in volume — whether for à la carte service or banqueting — the difference between a properly designed shell knife and an improvised alternative is noticeable quickly. The blade geometry reduces the effort required to open stubborn shells, which matters when you are working through a large batch before service. Because the blade path is controlled by the curve, damage to the adductor muscle and surrounding flesh is kept to a minimum, which matters both for presentation and yield.

The pebble-shaped handle is ergonomically formed to sit in the palm rather than being gripped like a conventional knife handle. This gives a stable, low-fatigue grip during repetitive use, which is a practical consideration when preparing scallops in quantity. The stainless steel blade is straightforward to clean and will not corrode in a fish preparation environment.

This is a specialist smallware suited to any kitchen that handles scallops regularly — seafood restaurants, hotel kitchens, fishmongers with a prep operation, or event catering teams dealing with shellfish courses. It is a single-purpose tool and should be selected on that basis. If your kitchen works with a broader range of bivalves, it is worth discussing whether additional shell knives would be appropriate.

If you are unsure whether this knife suits your specific preparation workflow, the team is happy to help.

The Vogue BBQ Knife is a dedicated carving knife designed for slicing and portioning grilled, smoked, and barbecued meats. The blade geometry is intended to glide through cooked protein cleanly, reducing drag and tearing — which matters when you're working quickly during service or presenting carved cuts at a carvery or live cook station.

In a working kitchen environment, this kind of purpose-specific knife earns its place at an outdoor catering event, a pub kitchen running a BBQ menu, or a buffet station where front-of-house carving is part of the service. The ergonomic handle is shaped to reduce hand fatigue during extended use, which is a practical consideration when carving for volume rather than a single plate.

• Shaped blade designed to reduce drag when slicing cooked meats
• Ergonomic handle suited to extended carving sessions
• Dishwasher safe for straightforward end-of-service cleaning
• Hanging hole in the handle allows space-efficient storage on a hook or rail

It is worth noting that this is a lighter-duty carving tool. For operations doing heavy-volume whole-animal butchery or working with particularly large joints, a longer or more robust carving knife may be more appropriate. This knife is best suited to medium-volume carving and portioning tasks rather than high-throughput production work.

If you are equipping a live carving station, building out a BBQ catering kit, or simply need a reliable dedicated knife for grilled and smoked meats, this is a practical and affordable option. If you are unsure whether it fits your specific service setup, the team are happy to help you work through the options.

This is a straightforward plastic blade guard from Dick, designed to protect knife edges when blades are stored in drawers, transported between sections, or kept in a kit roll without a sleeve. It fits knives with blades up to 25.4cm in length, which covers most standard chef's knives, carving knives, and similar long-bladed tools commonly used in professional kitchens.

In a busy kitchen environment, unprotected blades left loose in drawers or trays quickly lose their edge through contact with other equipment. They also present a handling risk during changeover and cleaning. A blade guard addresses both issues simply and inexpensively — keeping the cutting edge in better condition between sharpenings and reducing the risk of accidental contact when reaching into storage.

Practically speaking, this guard suits any kitchen where knives are shared across shifts, stored communally, or carried between sites. It is particularly useful for:

• Protecting infrequently used knives stored in drawers between service periods
• Covering blades during transport in a knife roll or bag
• Reducing edge damage from contact with other utensils in shared storage

At 70g and made from plastic, this is a lightweight, low-maintenance accessory that requires no installation. There are no compatibility concerns beyond ensuring the blade length does not exceed the guard's capacity — knives longer than 25.4cm will need a larger size.

This guard is well suited to individual chefs and kitchen teams alike. If you are equipping a larger batterie and need guards across a range of blade sizes, we are happy to advise on suitable options.

This 11cm narrow blade guard from Dick is a simple, practical accessory designed to protect the cutting edge of shorter chef's knives, paring knives, and similar narrow-bladed tools when they are not in use. It fits securely over the blade to prevent contact with other utensils, reducing the risk of dulling or chipping the edge between uses.

In a busy kitchen environment, unprotected knives stored loose in a drawer are a common cause of both dulled edges and minor cuts when reaching in. A fitted blade guard addresses both concerns without the need for a full knife roll or block. It is particularly useful for knives that travel between sites, move between prep stations, or are stored in shared drawers alongside other smallwares.

• Keeps the blade edge protected from contact with other utensils
• Reduces risk of accidental cuts when accessing stored knives
• Helps maintain a sharp edge between sharpenings
• Lightweight and compact — adds minimal bulk during storage or transport
• Suitable for narrow-bladed knives up to 110mm in length

There are no electrical, plumbing, or installation requirements. The guard simply fits over the blade and is ready to use. It is worth checking the blade width of your specific knife before ordering, as this guard is designed for narrow profiles and may not suit wider-bladed knives of the same length.

This guard is well suited to professional chefs who transport their own knives, kitchen teams managing shared knife storage, and anyone looking to extend the working life of a good-quality blade through better day-to-day care.

If you are unsure whether this guard suits a particular knife in your kit, our team is happy to help you find the right fit.

The Dick wide blade guard is a straightforward protective sleeve designed to fit knives with broader blade profiles, covering the full 30cm cutting edge. Made from firm plastic, it holds its shape reliably and sits securely over the blade without slipping during storage or movement between sites.

In a working kitchen, unprotected knives stored in drawers or knife rolls suffer edge damage quickly — and create a genuine handling hazard. A properly fitted blade guard addresses both concerns. The Dick guard keeps the edge away from contact with other surfaces, helping maintain the sharpness of quality knives between uses and reducing the frequency of resharpening. It also means staff can reach into a storage drawer or bag without the risk of an unguarded blade.

• Protects wide blade profiles during storage and transport
• Reduces edge wear caused by contact with other utensils
• Lowers the risk of cuts when retrieving knives from drawers or rolls
• Lightweight enough not to add meaningful bulk to a knife roll
• Suitable for wide chef's knives, cleavers, and similar broad-bladed tools

At 84g it adds negligible weight, which matters when catering teams are moving kit between locations. It is a practical addition to any professional knife kit, whether for kitchen staff who travel between sites or those managing shared knife storage.

If you are unsure whether this guard suits a specific knife in your kit, or if you need guidance on knife storage and protection more broadly, the team is happy to help.

The Rite Price plastic kebab knife is a compact, handheld slicing tool designed specifically for portioning döner and other rotisserie meats at the point of service. It pairs a lightweight plastic handle with a detachable hardened stainless steel disc blade, allowing operators to slice cleanly and consistently without the fatigue that conventional carving knives can cause during a long service.

In a working kebab shop or fast-food counter environment, pace and portion consistency matter. The disc blade is shaped to move through compacted rotisserie meat with minimal resistance, which helps maintain throughput during busy periods. The lightweight handle is a practical consideration for operators on extended shifts where repetitive cutting adds up over time.

• Detachable stainless steel disc blade for quick, safe cleaning
• Lightweight plastic handle reduces hand strain during extended service
• Hardened blade material holds an edge under regular daily use
• Transformer, spare cable, and leads included as standard
• Compact form factor suits counter-based service setups

An important maintenance point: the handle unit must never be submerged in water. The blade should always be detached before cleaning to protect the electrical components and keep the tool in reliable working order over time.

This knife is well suited to kebab shops, takeaway counters, and fast-food operations where service speed is a priority. It is a practical option for lower-to-medium volume sites. Operators running very high-volume continuous service may find a heavier-duty model better matches their throughput demands.

If you are weighing up whether this suits your counter setup or service volume, we are happy to talk it through before you order.

The Victorinox Swibo larding knife is a purpose-built butchery and meat preparation knife designed for professional kitchen use. The yellow handle follows the widely adopted colour-coding convention for cooked meat, helping kitchens maintain clear separation between raw and cooked protein handling — a straightforward but important contribution to HACCP compliance in busy prep environments.

The blade is manufactured from high-grade stainless steel with a Rockwell hardness rating that supports a keen, durable edge under regular commercial use. Larding knives of this profile are commonly used for threading fat or other ingredients through larger cuts, as well as general meat preparation tasks that require a long, narrow blade with good flex and control.

The nylon handle is designed to withstand repeated dishwasher cycles and can be sterilised at high temperatures, making end-of-service cleaning straightforward and consistent with commercial hygiene standards. The handle provides a secure, comfortable grip even when hands are wet or greasy — a practical consideration in any meat prep section.

• Colour-coded yellow handle supports cooked meat HACCP protocols
• Dishwasher safe and sterilisable for efficient end-of-service cleaning
• Durable high-grade stainless steel blade holds an edge under regular use
• Suitable for larding, barding, and general meat preparation tasks

This knife is well suited to professional kitchen environments where colour-coded knife sets are already in use or being introduced. If you are building out a full colour-coded set or have questions about which handle colour applies to your specific protocols, the team is happy to help.

This is a handheld electric slicing knife from Rite Price, designed specifically for portioning doner kebab, chicken shawarma, and similar compressed meat columns directly from the spit or a prepared block. The 80mm hardened stainless steel blade rotates at speed to produce clean, consistent slices, replacing the repetitive manual knife work that causes fatigue during a long service shift.

In a working kebab or fast-food kitchen, slice consistency matters for both portion control and even heat distribution through the meat. The adjustable thickness setting allows operators to dial in the right cut for the product being served, and the rotating blade handles that work continuously without the effort that accumulates across a busy evening. At 1kg, it is light enough to use one-handed at the counter without strain.

A few practical points worth noting for day-to-day use:

• Dishwasher-safe removable head simplifies end-of-service cleaning
• Built-in transformer steps voltage down to 30V if the cable is cut or damaged during operation
• Supplied with a spare cable and sharpening stone for ongoing maintenance
• Stainless steel blade construction supports food hygiene compliance

There are no specialist electrical requirements — the unit runs from a standard supply through its own transformer. It is worth being clear that this is a handheld tool, not a fixed bench slicer, so it suits counter or spit-side use rather than a dedicated prep station. For very high-volume operations running across multiple service points simultaneously, it may be worth discussing whether a fixed or heavier-duty slicing solution would be more appropriate.

This knife is well suited to independent takeaways, kebab houses, and fast-food kitchens preparing meat to order through service. If you are unsure whether it fits your setup, the team are happy to talk it through before you order.

The Victorinox Swiss Classic shaping knife is a short, curved paring knife — commonly referred to as a bird's beak or tourné knife — designed for close-contact prep work that demands precision. The curved blade follows the natural contour of vegetables and fruit, making it well suited to tourné cuts, trimming mushrooms, shaping garnishes, and any decorative prep where a straight blade would be awkward to control.

In a working kitchen environment, this type of knife earns its place during mise en place rather than on the pass. It handles repetitive, detail-oriented tasks steadily, and the blade holds a reliable edge through extended prep shifts without needing frequent attention. Swiss-made construction is consistent across the Victorinox Classic range and the quality is well established in professional kitchens.

Practical day-to-day advantages include:

• Curved blade geometry that follows rounded produce for cleaner, more controlled cuts
• Lightweight build that reduces hand fatigue during long repetitive prep sessions
• Polypropylene handle that offers a secure grip even when wet
• Dishwasher-safe construction that supports kitchen hygiene routines
• Red handle coding to support colour-coded knife programmes for raw meat

The red handle makes this knife compatible with colour-coded systems — an important consideration for kitchens operating HACCP-based allergen or cross-contamination controls. If your team uses a different colour coding system, Victorinox produce this knife across several handle colours to match.

This is a specialist prep knife rather than a general-purpose tool. It is best suited to chefs who work regularly with garnishing, vegetable turning, or decorative plating. If your requirement is for a broader range of prep tasks, a standard paring knife or peeling knife may be a more practical first choice.

If you are building out a colour-coded knife set or want to discuss what works well for your prep kitchen, we are happy to help.

The Vogue Tsuki Series 9 Deba is a single-bevel Japanese-style knife designed primarily for breaking down whole fish, separating fillets, and cutting through the small bones and cartilage that would damage a standard chef's knife. The thick spine and substantial blade give it the weight and geometry to perform these tasks cleanly, without the repeated effort that a thinner blade would require.

In a professional kitchen setting, a deba is a specialist tool rather than an everyday workhorse. It earns its place on a fish station where whole fish are processed in volume — reducing prep time and producing cleaner cuts than improvising with a general-purpose knife. The blade geometry also makes it useful for portioning poultry at the joint, though it is not intended for heavy butchery or frozen produce.

The Tsuki Series 9 construction is aimed squarely at professional use: the black handle is designed for a secure, controlled grip during wet work, and the blade holds an edge well under regular service conditions. Key practical points worth noting:

• Thick spine handles small bones without blade flex
• Single-bevel grind supports precise fish filleting technique
• Black handle material resists moisture and provides a firm grip during prep
• Suitable for daily use on a professional fish or prep station
• Requires honing and careful storage to maintain edge integrity

Like all single-bevel knives, the Deba does need more considered sharpening than a standard double-bevel blade — a flat whetstone and some familiarity with the technique will keep it performing well. It is also worth confirming the handed orientation suits your team, as the single-bevel grind is typically configured for right-hand use.

This knife is well suited to professional kitchen environments where fish preparation is a regular part of service. If you are equipping a full fish station or want guidance on broader knife selection for your kitchen, the team is happy to help.