Rosle

With its back-pointed blade and curved cutting edge, the meat knife is suitable for weighing herbs and cutting vegetables, fruit and meat. Read more

The chef's knife 20 cm is preferably used for cutting raw meat, fish and vegetables due to its wide, medium-pointed blade. Read more

The stainless steel blade with its scalloped edge is superb for vegetables with firm skins such as tomatoes or peppers. The two prongs at the blade tip are handy for serving or presentation. Handle is filled with a high-grade epoxy cement. This makes it w Read more

The Santoku knife 17 cm with its Asian blade shape, which is a popular all-rounder in the kitchen due to its straight cutting edge, is suitable for cutting fish, meat and vegetables. It is also used for fine cutting work. Read more

The universal knife 12 cm is ideal for small to medium sized vegetables or fruit. Blades with wavy edge are suitable for cutting tomatoes, khaki or bread rolls. Read more

The 9 cm vegetable knife with its straight blade is used for cutting and cleaning a wide variety of vegetables. Read more