Kitchen knives

Are you looking for a kitchen knife, whether a paring knife, Bread knife or chef's knife? To make your search easier, we've separated all our products according to the type of use or model to which they correspond. Here you'll find every type of kitchen knife imaginable, whether French, German, Italian, Spanish or Japanese. Don't forget that not all knives are versatile, and sometimes you need to be well-equipped to cut well!

We strongly advise you never to put your kitchen knife in the dishwasher, because although it is often made of stainless steel, the products used in the machines are highly corrosive, and the knife often comes into contact with other utensils, causing severe damage to the blades. What's more, high heat also alters the edge of the cutting edge. The simplest thing to do is to clean your knife by hand with a sponge and washing-up liquid, then wipe it dry immediately afterwards (this will prevent stains caused by limescale in the water, or corrosion on carbon steel blades). The use of a wooden or plastic board is also an important precaution to keep your knife sharp as long as possible.

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Sole filleting knives
Sole filleting knives
Threading knife
Threading knife
Slicing knives
Slicing knives
Salmon knives
Salmon knives
Large knives
Large knives
Paring knives
Paring knives
Vegetable knives
Vegetable knives
Santoku knives
Santoku knives
Yanagiba knives
Yanagiba knives
Fish knives
Fish knives
Universal knives
Universal knives
Carving knives
Carving knives
Ham knives
Ham knives
Bird's beak knives
Bird's beak knives
Mincers
Mincers
Oyster knives
Oyster knives
Butter knives
Butter knives
Slicing knives
Slicing knives
Chinese chef's knives
Chinese chef's knives
Steak knives
Steak knives
Boning knives
Boning knives
Bread knives
Bread knives
Deba knives (Fish)
Deba knives (Fish)
Nakiri knives (Vegetables)
Nakiri knives (Vegetables)
High-end knives
High-end knives
Handcrafted knives
Handcrafted knives
Kiritsuke knives
Kiritsuke knives
Bunka knives
Bunka knives
Gyuto knives (Chef)
Gyuto knives (Chef)
Baguette knife
Baguette knife
Wooden handle knives
Wooden handle knives
Pizza knives
Pizza knives
Sujihiki knives
Sujihiki knives
Butcher cleavers
Butcher cleavers
Tomato knives
Tomato knives
Dishwasher knives
Dishwasher knives
Lemon knife
Lemon knife
Sushi knives
Sushi knives
French knives
French knives
Shrimp knife
Shrimp knife
Grapefruit knife
Grapefruit knife
LAGUIOLE knives
LAGUIOLE knives
Cheese knives
Cheese knives
Knives and utensils for children
Knives and utensils for children
Special knives
Special knives
Frozen food knives
Frozen food knives
Tripe knives
Tripe knives
Sausage knives
Sausage knives
Pankiri knives
Pankiri knives
Trimming knives
Trimming knives
Knives for slaughter
Knives for slaughter
Cake knife
Cake knife
Foie gras knives
Foie gras knives
Garlic knife
Garlic knife
Skinning knives
Skinning knives
Poultry knives
Poultry knives
Chef's knives
Chef's knives
Wusaki Damascus santoku knife 10Cr with granton edge 18cm olive wood handle Wusaki Damascus santoku knife 10Cr with granton edge 18cm olive wood handle 2
10 Years
WUSAKI
In stock
Wusaki Damas 10Cr

Wusaki Damascus santoku knife 10Cr with granton edge 18cm olive wood handle

WUSAKI
HLWWUS-8003
In stock
97,90€
The versatile with granton edge knife with a unique design for your kitchen 10Cr stainless steel core (1% carbon) - High hardness 60HRC: long-lasting cutting edge Damascus 67 layers - Unique hammering: tenfold non-stick properties Manual V-sharpening on leather band: excellent sharpness Uniquely grained olive wood handle - Exceptional design and comfort...
santoku knife Wusaki Pakka X50 with granton edge 17cm manche pakkawood santoku knife Wusaki Pakka X50 with granton edge 17cm manche pakkawood 2
10 Years
WUSAKI
In stock
Wusaki Pakka X50

santoku knife Wusaki Pakka X50 with granton edge 17cm manche pakkawood

WUSAKI
HLWWUS-8016
In stock
46,90€
Professional knife for everyday use - Versatile Japanese shape X50CrMoV15 German professional steel: sharp edge/easy to sharpen Unique hammering on top: tenfold non-stick capacity Hand V-sharpening on leather strip: excellent cutting power Pakkawood handle resistant to humidity and temperature variations Base engraved with extreme precision - Modern,...
Sayuto Sequoia San Mai hammered santoku knife 18cm Sayuto Sequoia San Mai hammered santoku knife 18cm 2
10 Years
SAYUTO
In stock
Sayuto Séquoia San Mai

Sayuto Sequoia San Mai hammered santoku knife 18cm

SAYUTO
HLWSAY-PM8S-RS
In stock
84,90€
Vary your cuts with this multi-purpose knife San Maï blade base: effective 3-layer steel surface 10Cr15CoMoV stainless steel at the heart of the knife, surrounded by softer steel Final Rockwell strength at 60 HRC: edge that holds well High-contrast hammering - Dark forged finish Octagonal sequoia wood handle + Buffalo horn bolster Ideal storage box for gifts
Set of 2 Wusaki Fujiko 10CR damascus Chef + Paring knives Set of 2 Wusaki Fujiko 10CR damascus Chef + Paring knives 2
10 Years
WUSAKI
In stock
Wusaki Fujiko 10Cr

Set of 2 Wusaki Fujiko 10CR damascus Chef + Paring knives

WUSAKI
HLWWUS-DOR-C2C
In stock
174,90€
Everyday kitchen knives Set of 2 knives - 1 chef 20cm + 1 office 9cm Damascened blades: a unique visual effect thanks to the combination of steels 10Cr stainless steel core with approximately 1% carbon Rockwell hardness: 60 HRC - Efficient, long-lasting cutting edge Elegant olive wood handle with mosaic rivet and 2 red edgings Engraved stainless steel...
nakiri knife Sayuto Séquoia San Mai martelé 17cm nakiri knife Sayuto Séquoia San Mai martelé 17cm 2
10 Years
SAYUTO
In stock
Sayuto Séquoia San Mai

nakiri knife Sayuto Séquoia San Mai martelé 17cm

SAYUTO
HLWSAY-PM8S-XC
In stock
91,90€
Ideal for cutting vegetables Core: 10Cr15CoMoV stainless steel + 1 layer of softer surrounding steel San Maï structure: the blade is composed of 3 layers of steel Durable cutting edge thanks to Rockwell hardness of 60 HRC Dark, unpolished blade: forge-finished - contrasted hammering Buffalo horn bolster - Octagonal sequoia wood handle Box supplied: ideal...
Wusaki Damascus 10Cr 12cm Universal knife Olive wood handle Wusaki Damascus 10Cr 12cm Universal knife Olive wood handle 2
10 Years
WUSAKI
In stock
Wusaki Damas 10Cr

Wusaki Damascus 10Cr 12cm Utility knife Olive wood handle

WUSAKI
HLWWUS-8007
In stock
56,90€
The handy, high-performance vegetable knife for all cooks High hardness 60HRC - 10Cr stainless steel core (1% carbon): long-lasting sharpness Unique hammering: tenfold non-stick - 67-layer Damascus pattern Manual V-shape sharpening on leather band: remarkable sharpness Uniquely grained olive wood handle - Exceptional design and comfort Precision-engraved...
Universel 12cm Wusaki San Mai Black Pakka Universel 12cm Wusaki San Mai Black Pakka 2
10 Years
WUSAKI
In stock
Wusaki Fujiko Black 10Cr

Utility knife 12cm Wusaki Fujiko Black 10CR

WUSAKI
HLWWUS-SMBP-U12
In stock
50,90€
A small, versatile and efficient kitchen knife! 12cm blade with San Maï structure: 3 interlocking layers of steel 10Cr (1% carbon) stainless steel core at 60 HRC - Durable cutting edge Pakka handle with mosaic rivet and elegant red edging Beveled stainless steel butt with engraved Tiger kanji: excellent balance Easy, ambidextrous use: ergonomic, slightly...
Set of 3 Wusaki Fujiko 10CR damascus Chef + Paring + Universal knives Set of 3 Wusaki Fujiko 10CR damascus Chef + Paring + Universal knives 2
10 Years
WUSAKI
In stock
Wusaki Fujiko 10Cr

Set of 3 Wusaki Fujiko 10CR damascus Chef + Paring + Universal knives

WUSAKI
HLWWUS-DOR-C3C
In stock
224,90€
A complete Wusaki set for all your cutting needs Set of 3 knives: office 9cm + universal 12cm + chef 20cm Beautiful damascened blades: a unique visual effect thanks to the combination of steels Hardness 60 HRC: long-lasting sharp edge - 10Cr stainless steel core (1% carbon) Olive wood handle with mosaic rivet and 2 elegant red edgings Engraved stainless...
Sayuto Sequoia San Mai hammered paring knife 9cm Sayuto Sequoia San Mai hammered paring knife 9cm 2
10 Years
SAYUTO
In stock
Sayuto Séquoia San Mai

Sayuto Sequoia San Mai hammered paring knife 9cm

SAYUTO
HLWSAY-PM8S-SG
In stock
58,90€
Opt for the simplicity and ergonomics of the paring knife, a must-have! San Maï blade: made of 3 superimposed layers of steel 10Cr15CoMoV stainless steel core wrapped in a softer steel Final Rockwell index of 60 HRC for a long-lasting cutting edge Innovative hammering with characterful rough-forged finish Octagonal handle in sequoia wood + Black bolster...

Models and uses :

Kitchen knives represent a large family of models(Santoku, Chef, office) and uses (cutting vegetables, meats, etc.). To make your search as pleasant as possible, we've classified each of our knives in its respective category.

Some models are typically European (the bird's beak knife, for example), but you'll still find models made in Japan. Conversely, other typically Japanese models, such as the santoku knife, cousin of our chef's knife, can also be found in all European knife manufacturers' ranges. However, a few "exclusivities" remain, such as the Japanese Deba knives designed exclusively for cutting fish.

Steel :

The huge family of kitchen knives on KnifeLeader.eu also features a wide variety of steels used in their manufacture. Traditionally, European knives are made from softer stainless steels, with a maximum HRC of 52 to 58, making them easier to use and less likely to break or chip (you can safely touch a bone), at the expense of a less enduring cutting edge. The use of a sharpening gun is essential to maintain the cutting edge practically between each use, as it diminishes rapidly. So, let's just say that after a sharpening process worthy of a Japanese knife, this level of sharpness can only be maintained for a few cuts. In fact, it is virtually impossible to achieve the cutting edge of a very good Japanese knife, as the steel is too "soft" to be sharpened to such a fine edge. European knives are often used in a more versatile and "brutal" way, not hesitating to come into contact with bones or hard foods. Steels with a hardness of up to 58 HRC offer a very good compromise.

Japanese knives, on the other hand, are made from much harder steel, between 60 and 65 HRC. Some Western-style ranges, however, are made from an excellent molybdenum steel (very often AUS-8) with an HRC of 58-59, which has the many advantages of being rather supple (little breakage), easy to sharpen, stainless, and retaining its edge for quite a long time. The vast majority of damascus knives use the highly reputed VG10 stainless steel, which is very hard (HRC 60-61) and more complex to sharpen. Finally, traditional Japanese knives use carbon steel sandwiched between iron (or sometimes stainless steel). Oxidizable, these knives need to be carefully cleaned (do not soak them, just sponge with soap and wipe dry), but benefit from an excellent compromise between high hardness (often HRC 62) and high purity. The result is a knife that is very easy to sharpen, with little breakage compared to a VG10, and an excellent cutting edge that lasts a very long time. However, it is still important to avoid contact with bones or large edges, to avoid chipping the cutting edge. A sharpening gun is of little use for a Japanese knife, as the cutting edge is maintained for a long time (several months for non-professional use).

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