Culinaris - KNIVES

Here you will find a large selection of sharp Japanese & European chef's knives as well as an extensive range of chef's knives - accessories. From inexpensive knife series such as Chroma Japan Chef to the hand-forged premium chef's knife Haiku Itamae. The knives are particularly interesting for professional chefs, ambitious hobby cooks, design enthusiasts and Japan lovers. Everyone will find the right chef's knife for them here.

Cutting Boards & Storage

A high-quality cutting surface is just as important as a good knife. Wooden cutting boards have proven to be the best cutting surface.

Solid bamboo boards have the necessary hardness to keep the surface of your board smooth and undamaged for as long as possible. They are easy to clean and also protect your knife blades.

 But also boards made of other types of wood or even plastic protect the sharpness of your knives and can be a real eye-catcher in the kitchen.

Chef's knives need to be stored properly - Storing chef's knives loose in the drawer will damage the knives if the blades collide. The knives become blunt. In addition, it is not without risk to reach into a knife drawer. We therefore recommend either a knife block, a knife bag or a magnetic strip.

All protucts here

Sharpening Stones & Steels

The sharpness of good knives also decreases, so that the blade has to be sharpened. One of the most important features of an authentic Japanese knife is the handcrafted "V-cut".

This natural cut allows easy re-sharpening with a whetstone.

Here you will find sharpening stones, sharpening steels, grinding machines and much more to keep your chef's knives sharp.

All protucts here
Wüsthof AMICI - chef's knife 16 cm Wüsthof AMICI - chef's knife 16 cm
Wüsthof AMICI - chef's knife 16 cm
If you conjure up the daily dishes for your family on the common dining table or stage the special moment of pleasure for friends - the Amici chef's knife with the 16 cm blade is the useful all-rounder. The shorter blade makes it a bit handier and more manoeuvrable compared to the chef's knife with a blade length of 20 cm. Cutting becomes a safe bet with this knife - this is ensured by the wide, sharp blade and the finger-protecting full bolster (thickening between blade and handle in forged knives). Blade length: 16 cm Blade width: 5.0 cm Calabrian olive wood handle Handle length: 11.3.0 cm Quality - Made in Germany / Solingen. suitable for cutting, chopping and weighing Wüsthof AMICI The individually grained handle made of Calabrian olive wood is naturally water-repellent and antibacterial. It doesn't matter whether you have big or small hands - with its organic shape it lies comfortably in the hand and is a natural hand flatterer. In Amici, the Mediterranean character of olive wood is combined with the precision of a WÜSTHOF blade. So it is your ideal companion to experience many precious moments of pleasure together with friends and family. Cutting is sharing. 

CHROMA type301 F.A.Porsche - P-46 HM Thai Chopper CHROMA type301 F.A.Porsche - P-46 HM Thai Chopper
CHROMA type301 F.A.Porsche - P-46 HM Thai Chopper
CHROMA type301 F.A.Porsche - P-46 HM Thai Chopper - A typical Asian chef's knife that is ideal for vegetables and herbs. Blade length: 15.5 cm Blade material: Pure 301 steel Hardness: 59-60 ° HRC Cut: V-cut - bevel on both sides Handle material: 18/10 stainless steel The most important advantages for professional chefs is the ergonomic handle and the extreme sharpness. The cnife is incredibly comfortable and safe in your hand. Based on a centuries old blacksmith technique, CHROMA introduces a new series of the very popular type 301 cnives with a classic, hammered style to the market. In addition to the extraordinary look of the cnife, its non-stick nature is a major advantage of the hammered technique. Particularly in comparison to conventional blades, this feature is clearly noticeable. Because of the hammered dots a small air cushion remains between the blade and the food you cut. The food easily falls away from the blade. The CHROMA type 301, Design by F.A. Porsche, cnives are popular with many Michelin star chefs. CHROMA type 301 F.A.Porsche The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.

Güde - Slicing Knife 21 cm - Series Franz Güde Güde - Slicing Knife 21 cm - Series Franz Güde
Güde - Slicing Knife 21 cm - Series Franz Güde
Güde - Slicing Knife 21 cm - Series Franz Güde - Filleting delicate fish or preparing carpaccio - it´s easier with this extra thin blade. Blade length: 21 cm (9") Blade: high carbon-chromiumvanadium, stainless, icehardened, hand ground cutting edge. Handle: stain plum wood, mirror polished. Quality - Made in Germany - Solingen. Named for the inventor of the "Güde serrated blade", the Franz Güde Series knives are handcrafted from stainless cutlery steel and feature grips made from fine plum wood in the timeless, traditional style of the early Güde knives. Ice hardened stainless steel; hand sharpened - not for the dishwasher!

Kelomat - Larding knife Kelomat - Larding knife
Kelomat - Larding knife
Knives are the heart of every kitchen - without them, almost nothing gets done! You will find the right knife for every culinary task in our product range. Here you will find our special knives, that help you carve, fillet or break down your lovingly prepared meat or fish. The chopping knife helps you chop your fine herbs quickly and the bread knife is perfect for cutting your favourite bread into perfect slices. The larding knive is ideal for picking meat, but also for peeling and cutting fruit and vegetables. The advantages at a glance: seamless transition from blade to handleriveted handlehand-sharpened chrome steel bladestainless GUIDANCE CARE & USE Knife IN ORDER TO KEEP YOUR KNIVES LOW SHARP, TAKE NOTE OF THE FOLLOWING TIPS. 1. Do not put them in the dishwasher. The blades become blunt very quickly due to the salt in the dishwasher.2. Rinse the knives directly after use. Clean the knives with tepid water directly after use, because dried food residue is hard to remove. Dry the knives immediately after cleaning to avoid stains. Don’t leave the knives in the dish water with detergent for too long, because this will affect their sharpness and cutting ability. 3. Sharpen your knives regularly. Only sharp knives cut easily and securely, without tiring your hand. KELOMAT knives can best be sharpened with our sharpening steel. Keep the sharpening steel away from your body at an arm’s length. Then draw the knife blade from the handle to the point several times from both sides over the entire length of the sharpening blade. Please make sure that the knife is perpendicular in an angle of 20° to the steel. 4. Store your knives correctly. We recommend our knife bags, knife blocks or a magnetic rail. If you keep your knives in a drawer, please use blade protection (e.g. made of felt), or make tailored compartments in your drawer.


Knife care


After each use, wash the knife under running lukewarm water with a sponge or cloth and dry briefly. Cook's knives must not be put in the dishwasher! The aggressive salts and the heat attack the steel just like rust film. Likewise, the knife must not lie in the possibly filled sink. Leftovers of mustard or horseradish can also eat into the steel if they are not washed off.


Our knives are very sharp and should therefore be stored safely (in a place out of the reach of small children). We recommend storing high-quality knives in a knife block, on a magnetic strip or in a knife bag/case. In order not to prevent the blades, they should not lie on top of each other or be stored together with other kitchen utensils, e.g. in a drawer.


Grind it over special wet grinding stones, never pull it over a sharpening steel or let it down from a grinder. Regular scraping over the stone guarantees a very good sharpness and fun when cooking. Traditionally, the highest quality Japanese knives are not stainless. Always make sure that your knives are never wet.

Instructions for sharpening Japanese wet sharpening stones

  1. Let the stone really soak in the water for 15 minutes. The stone should always be wet during grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone.
  2. The knife should be at an angle of 10-20 degrees to the sharpening stone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure.
  3. During the grinding process, a powder is created that allows the grinding process to take place, similar to how soap foam cleans hands.
  4. Single-edged knives are ground 80% front and 20% rear, double-edged 70% front and 30% rear. The front is right for right-handers and left for left-handers. (We also have many single-edged knives and serrated knives for left-handers).
  5. After the sharpening process, the knife should be washed well with lukewarm water and finally dried.

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