Great for preparing all manner of fruits and vegetables, the short blades of these knives allow for precise control while effortlessly peeling, slicing, and cutting, and their shear points easily pierce through thick crusts and skins.
WHAT MAKES A GOOD KNIFE
- Sharpness – Most important is how well its blade will take and hold an edge
- Durability – A good knife will stand up to generations of daily use without undue wear or deterioration
- Hygiene – Materials and construction details of the handle should minimise crevices that offer hospitality to bacteria
