The first set of knives you choose from Crate and Barrel should be your last. In fact, our premium Wüsthof®, Shun and Robert Welch® knives have a lifetime guarantee. What's the best knife? It's the one that immediately feels like it was made for your hand. Which is why we offer a range of only "the best", and why we encourage you to come in to our stores and try them out.

The Cutting Edge

Sharpen up on the key components of our quality knives.

Blade

We offer only high-carbon steel blades for a fine, sharp edge and rust-free, non-staining finish that won't react to acidic foods.

Edge

The blade's midsection is for cutting and slicing. Look for a finely ground edge that will stay sharp.

Full Tang

One continuous piece of steel extends from the tip of the blade to the end of the handle for superior balance and feel.

Bolster

Our hand-forged and metal injection moulded knives feature a thick bolster with finger guard for added weight, balance and safety.

Handle

Ergonomic, riveted handles are made of extremely durable and hygienic synthetics.

Which Knives

For every task, there is a knife. The basic knives most cooks need include Chef's, Paring, Slicer, Bread and Utility. Many of these are available in different sizes for different jobs. For example, there are five sizes of Chef's knives ranging from 4.5″ to 9″.

Must–Have Knives

Chef's Knife

Classic wide blade efficient at repetitive slicing, dicing, mincing and chopping fruits, vegetables and meats.

Santoku Knife

The Santoku, or Japanese Chef's Knife, translates to "three great things," which are slicing, dicing and mincing.

Utility/Paring Knife

Small blade provides close control for peeling or dicing fruits and vegetables.

Bread Knife

Long serrated blade neatly slices through crusts and pastries without compressing the softer interior.

Tomato/Vegetable Knife

Small serrated blade slices through the outer skin without crushing the tomato's delicate interior.

Slicing/Carving Knife

Long, thin blade slices roasts, turkey or ham in one clean stroke, allowing meat to fall away from the blade.

Boning Knife

Narrow blade and sharp point allow for easier access to remove bones from raw or cooked meat, poultry and fish.

Cleaver

Broad, strong butcher's blade is used primarily to cut through meat and poultry bones. Also an efficient utensil to cut through frozen foods.

Basic Cutlery Guide

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