Wir grillen ganzjährig: feinstes Rib-Eye-Steak, glasierte Rippchen und ein ganzes Wildschwein. Außerdem: Trink dich fit! Die neuen Schnäpse aus Gurke, Roter Bete, Orange und Kastanie. BEEF! ist ein Kochmagazin, und BEEF! ist für Männer. Weil sich immer mehr Männer in Deutschland fürs Kochen interessieren. Fürs Kochen, fürs Essen, fürs Trinken. Für ausgefallene Lebensmittel, für seltene Weine und für teure Küchengeräte. Männlich, opulent, unique und edel – das ist die Philosophie von BEEF!. Und die spiegelt sich in allen Details wieder. In den Rezepten, die nicht leicht, gesund und einfach sein müssen, sondern ausgefallen, herausfordernd und hochwertig sein sollen. In den Reportagen, die von all jenen Orten berichten, an denen jeder kochbegeisterte Mann einmal gewesen sein möchte. In den Hintergrundberichten, in denen BEEF! dem Geheimnis von Qualität bei Lebensmitteln und Getränken auf die Spur kommt. Und natürlich in den Präsentationen von Produkten – Messern, Espressomaschinen, Hightec-Küchengeräten – bei denen es auf Qualität und Design manchmal mehr ankommt, als auf Praktikabiliät und Preis. Das Highlight jeder Ausgabe ist das Menü des Monats. Gedruckt auf einem 10-seitigen Zickzack-Poster zum Heraustrennen und Aufklappen, bei dem jeder Arbeitsschritt entlang einer Zeitleiste erklärt wird. Der Koch weiß also stets, was er wann zu tun hat. Zusammengefasst besteht BEEF! zu je einem Drittel aus Kochanleitungen, Lifestylethemen und Hintergrundberichten. Und weil Männer das Leben stets mit einem zwinkernden Auge betrachten, darf auch eine Prise Humor nicht fehlen.

Saustark! Tun Sie etwas für Ihre Pork Life Balance: Es gibt Karree, Steak, Filet und Kotelett vom Schwein BEEF! ist ein Kochmagazin, und BEEF! ist für Männer. Weil sich immer mehr Männer in Deutschland fürs Kochen interessieren. Fürs Kochen, fürs Essen, fürs Trinken. Für ausgefallene Lebensmittel, für seltene Weine und für teure Küchengeräte. Männlich, opulent, unique und edel – das ist die Philosophie von BEEF!. Und die spiegelt sich in allen Details wieder. In den Rezepten, die nicht leicht, gesund und einfach sein müssen, sondern ausgefallen, herausfordernd und hochwertig sein sollen. In den Reportagen, die von all jenen Orten berichten, an denen jeder kochbegeisterte Mann einmal gewesen sein möchte. In den Hintergrundberichten, in denen BEEF! dem Geheimnis von Qualität bei Lebensmitteln und Getränken auf die Spur kommt. Und natürlich in den Präsentationen von Produkten – Messern, Espressomaschinen, Hightec-Küchengeräten – bei denen es auf Qualität und Design manchmal mehr ankommt, als auf Praktikabiliät und Preis. Das Highlight jeder Ausgabe ist das Menü des Monats. Gedruckt auf einem 10-seitigen Zickzack-Poster zum Heraustrennen und Aufklappen, bei dem jeder Arbeitsschritt entlang einer Zeitleiste erklärt wird. Der Koch weiß also stets, was er wann zu tun hat. Zusammengefasst besteht BEEF! zu je einem Drittel aus Kochanleitungen, Lifestylethemen und Hintergrundberichten. Und weil Männer das Leben stets mit einem zwinkernden Auge betrachten, darf auch eine Prise Humor nicht fehlen.

BEEF! ist ein Kochmagazin, und BEEF! ist für Männer. Weil sich immer mehr Männer in Deutschland fürs Kochen interessieren. Fürs Kochen, fürs Essen, fürs Trinken. Für ausgefallene Lebensmittel, für seltene Weine und für teure Küchengeräte. Männlich, opulent, unique und edel – das ist die Philosophie von BEEF!. Und die spiegelt sich in allen Details wieder. In den Rezepten, die nicht leicht, gesund und einfach sein müssen, sondern ausgefallen, herausfordernd und hochwertig sein sollen. In den Reportagen, die von all jenen Orten berichten, an denen jeder kochbegeisterte Mann einmal gewesen sein möchte. In den Hintergrundberichten, in denen BEEF! dem Geheimnis von Qualität bei Lebensmitteln und Getränken auf die Spur kommt. Und natürlich in den Präsentationen von Produkten – Messern, Espressomaschinen, Hightec-Küchengeräten – bei denen es auf Qualität und Design manchmal mehr ankommt, als auf Praktikabiliät und Preis. Das Highlight jeder Ausgabe ist das Menü des Monats. Gedruckt auf einem 10-seitigen Zickzack-Poster zum Heraustrennen und Aufklappen, bei dem jeder Arbeitsschritt entlang einer Zeitleiste erklärt wird. Der Koch weiß also stets, was er wann zu tun hat. Zusammengefasst besteht BEEF! zu je einem Drittel aus Kochanleitungen, Lifestylethemen und Hintergrundberichten. Und weil Männer das Leben stets mit einem zwinkernden Auge betrachten, darf auch eine Prise Humor nicht fehlen.

BEEF! ist ein Kochmagazin, und BEEF! ist für Männer. Weil sich immer mehr Männer in Deutschland fürs Kochen interessieren. Fürs Kochen, fürs Essen, fürs Trinken. Für ausgefallene Lebensmittel, für seltene Weine und für teure Küchengeräte. Männlich, opulent, unique und edel – das ist die Philosophie von BEEF!. Und die spiegelt sich in allen Details wieder. In den Rezepten, die nicht leicht, gesund und einfach sein müssen, sondern ausgefallen, herausfordernd und hochwertig sein sollen. In den Reportagen, die von all jenen Orten berichten, an denen jeder kochbegeisterte Mann einmal gewesen sein möchte. In den Hintergrundberichten, in denen BEEF! dem Geheimnis von Qualität bei Lebensmitteln und Getränken auf die Spur kommt. Und natürlich in den Präsentationen von Produkten – Messern, Espressomaschinen, Hightec-Küchengeräten – bei denen es auf Qualität und Design manchmal mehr ankommt, als auf Praktikabiliät und Preis. Das Highlight jeder Ausgabe ist das Menü des Monats. Gedruckt auf einem 10-seitigen Zickzack-Poster zum Heraustrennen und Aufklappen, bei dem jeder Arbeitsschritt entlang einer Zeitleiste erklärt wird. Der Koch weiß also stets, was er wann zu tun hat. Zusammengefasst besteht BEEF! zu je einem Drittel aus Kochanleitungen, Lifestylethemen und Hintergrundberichten. Und weil Männer das Leben stets mit einem zwinkernden Auge betrachten, darf auch eine Prise Humor nicht fehlen.

Cut cleanly and precisely: the ZWILLING BBQ+ cutting board with collection tray ensures more order and comfort during grill preparation. Equipped with a practical stainless steel collection tray and a surrounding juice groove, meat juices and cutting residues are collected directly – keeping your work surface dry and hygienic at all times. The cutting board is made of FSC®-certified bamboo, making it particularly durable and ideal for meat, fish, and vegetables. Non-slip rubber feet provide stable support, even when applying pressure while cutting. While the board can be easily cleaned with hot water and dish soap, the stainless steel tray is dishwasher-safe – perfect for stress-free grilling and food prep. A practical 2-in-1 accessory that no barbecue party should be without. Clean preparation thanks to integrated tray for collecting meat juices and trimmings Stable, non-slip rubber feet for safe cutting Material: Bamboo, stainless steel Length: 39 cm Height: approx. 3.5 cm Width: 30 cm The white ZWILLING symbol on a red background now represents a sophisticated lifestyle. Whether premium kitchen knives, cookware, or cutlery: the unique success of one of the world’s oldest brands is based on customer satisfaction that transcends borders. With innovative products that consistently set international standards, ZWILLING remains steadfastly aligned with the needs of its customers.

The Culinaris Sausage Scissors are made from high-quality maple wood, which is not only natural and untreated but also food-safe. This ensures that your grilled delicacies remain free from harmful substances. The wooden scissor tongs are perfect for turning steaks and sausages, grabbing pickles from jars, and tossing salads in a bowl. Multifunctional scissor tongs for turning or gripping food while cooking or grilling Material: Maple wood Length: 20 cm Each product is a unique piece in shape, grain, and color, making it suitable for both private and professional use (restaurants, kitchens). The displayed images are for reference only and may slightly differ from the actual product.

The Culinaris Sausage Scissors are made from high-quality maple wood, which is not only natural and untreated but also food-safe. This ensures that your grilled delicacies remain free from harmful substances. The wooden scissor tongs are perfect for turning steaks and sausages, grabbing pickles from jars, and tossing salads in a bowl. Multifunctional scissor tongs for turning or gripping food while cooking or grilling Material: Maple wood Length: 25 cm Each product is a unique piece in shape, grain, and color, making it suitable for both private and professional use (restaurants, kitchens). The displayed images are for reference only and may slightly differ from the actual product.

With the special jacquard weaving technique and the high-quality workmanship, Garnier-Thiebaut emphasizes the natural properties of the fine cotton. It is particularly absorbent and durable and is particularly suitable for drying dishes and cutlery. Dimensions: 56 x 77 cm 100% cotton Machine wash 40°C - 60°C dry at low temperature please use a color detergent iron at high temperature Wash separately at 40°C before first use Cotton is a natural fiber that can shrink slightly after the first wash (approx. 5%).

Ideal for grilling or serving for meat, fish or vegetables. Stores the temperature to keep or cool. Multiple reusable Temperature resistant from -20 ° C to + 470 ° C Measurements: 10 x 20 x 2,5 cm Küchenprofi (kitchen professional) - The brand for high quality kitchen accessories combining timeless design and high functionality with. Küchenprofi sets the focus on the requirements and demands of the consumer. Our products make feel like cooking!  

For the special aroma, fish or meat are placed on the cedar wood grilling boards for grilling. This keeps the grilled food wonderfully tender. Before each application: let it soak completely under water for at least 2-3 hours (ideally overnight) ideal for fish, meat and vegetables for a distinctive smoke aroma Reusable many times Materials: cedar wood The new way of grilling: By grilling on Gefu's cedar wood grilling boards, also known as "plank grilling", you get fish, meat or vegetables an unmistakable smoky aroma and also remain wonderfully tender. For a gentle, aromatic grilling experience, simply soak the boards in cold water for 2-3 hours, place the food on top and then off to the grill.

Enamel for special needs: cook potatoes and vegetables gently, roast chestnuts, fry a goose, healthy grilling, cooking around the campfire, cooking, storing, sweeping and cleaning. A Riess grill plate should not miss on any grill. It is ideal for small grilled food, seafood and roast. Enamel dishes with flare or stainless pouring rim. Guaranteed fast heating of the food. Universal hobs suitability: induction, glass ceramic, electric stove, gas stove, roasting pan. Easy cleaning. easy cleaningtasteless Universal hobs suitability: induction, glass ceramic, electric stove, gas stove, roasting pan Material: Enamel dishes with flare or stainless pouring rim

Thanks to the grill mat by KÜCHENPROFI, the new grill stays nice and clean, as dripping fat is reliably collected. Even the smallest appetizers can be grilled safely and, thanks to the high-quality non-stick coating, even delicate foods are easy to cook. 2 pieces in a set Perfect for grilling meat, fish or vegetables Also ideal as a baking mat Easy to clean and reusable Dimensions: 40 x 50 cm Glass fiber fabric with high quality Non-stick coating Space-saving storage Can be cut to size Temperature resistant up to 260 ° C Warning: keep away from direct flame! Do not use sharp-edged kitchen aids!     Küchenprofi (kitchen professional) - The brand for high quality kitchen accessories combining timeless design and high functionality with. Küchenprofi sets the focus on the requirements and demands of the consumer.

Healthy roasting WITHOUT COATING in the Culinaris Fierro Classico iron pan! The Fierro Classico iron frying pan from Culinaris is made from 100% natural iron and is the ideal pan for searing and grilling. The frying pan heats up quickly and reaches high temperatures, which are necessary for searing and the formation of roasted flavours. At temperatures above 140 °C, the iron pan seals the food on the surface as the food's natural juices caramelise (the Maillard reaction). The food thus becomes brown and crispy on the outside, while remaining tender and juicy on the inside. The pan is suitable for all hobs, including induction hobs. Dimensions: Ø 24 x H 4.5 cm - bottom diameter: 18.5 cm - handle length: 19.5 cm The pan is ideal for searing and grilling High temperature resistance, good heat storage Suitable for the use of stainless steel tools Practical eyelet for hanging Firmly riveted pan handle for safe handling Important: The Fierro Rustico steak pan must be seasoned before first use. Seasoning in the oven is not recommended, as it may damage the coated handle of the pan. Ecological Recyclable Durable 100% pure iron with extra heavy gastro quality 2,5 mm thick Suitable for all hob types (incl. induction) Riveted steel strip handle Care: Wash with warm water, dry and lightly oil. Store in a dry place. Do not use cleaners and do not wash in the dishwasher. Available in various sizes Cast iron pan - Fierro Classico - 24 cm - Manufacturer no.: 42172 Cast iron pan - Fierro Classico - 28 cm - Manufacturer no.: 42173 How to season your pan: Place the pan on the hob and pour approx. 1 cm of frying oil (e.g. sunflower oil) into the pan. Please ensure that the base diameter oft he pan corresponds to  the hob. Deviations of up to 1.5 cm are no problem. Now heat your iron pan in stages until the seed oil starts to boil and swirl the oil carefully so that the edges are also burnt a little. Pour the oil into a heat-resistant container and wipe the pan lightly with paper towels . Do not dry completely! Leave the pan slightly damp. Place the pan back on the stove and allow the remaining oil to burn in to optimise the result. Your pan is now ready for use. After each use, clean the pan with clean hot water only. Dishwashers and cleaning products should not be used, otherwise the seasoning process has to be repeated. Please bear in mind that the natural non-stick properties only develop after a certain period of use.

Healthy roasting WITHOUT COATING in the Culinaris Fierro Classico iron pan! The Fierro Classico iron frying pan from Culinaris is made from 100% natural iron and is the ideal pan for searing and grilling. The frying pan heats up quickly and reaches high temperatures, which are necessary for searing and the formation of roasted flavours. At temperatures above 140 °C, the iron pan seals the food on the surface as the food's natural juices caramelise (the Maillard reaction). The food thus becomes brown and crispy on the outside, while remaining tender and juicy on the inside. The pan is suitable for all hobs, including induction hobs. Dimensions: Ø 28 x H 5 cm - bottom diameter: 20 cm - handle length: 23.5 cm The pan is ideal for searing and grilling High temperature resistance, good heat storage Suitable for the use of stainless steel tools Practical eyelet for hanging Firmly riveted pan handle for safe handling Important: The Fierro Rustico steak pan must be seasoned before first use. Seasoning in the oven is not recommended, as it may damage the coated handle of the pan. Ecological Recyclable Durable Guaranteed without any coating 100% pure iron with extra heavy gastro quality 2,5 mm thick Suitable for all hob types (incl. induction) Riveted steel strip handle Care: Wash with warm water, dry and lightly oil. Store in a dry place. Do not use cleaners and do not wash in the dishwasher. Available in various sizes Cast iron pan - Fierro Classico - 24 cm - Manufacturer no.: 42172 Cast iron pan - Fierro Classico - 28 cm - Manufacturer no.: 42173 How to season your pan: Place the pan on the hob and pour approx. 1 cm of frying oil (e.g. sunflower oil) into the pan. Please ensure that the base diameter oft he pan corresponds to  the hob. Deviations of up to 1.5 cm are no problem. Now heat your iron pan in stages until the seed oil starts to boil and swirl the oil carefully so that the edges are also burnt a little. Pour the oil into a heat-resistant container and wipe the pan lightly with paper towels . Do not dry completely! Leave the pan slightly damp. Place the pan back on the stove and allow the remaining oil to burn in to optimise the result. Your pan is now ready for use. After each use, clean the pan with clean hot water only. Dishwashers and cleaning products should not be used, otherwise the seasoning process has to be repeated. Please bear in mind that the natural non-stick properties only develop after a certain period of use.

Healthy roasting WITHOUT COATING in the Culinaris Fierro Classico iron pan! The Culinaris Steak Pan Fierro Rustico with diamond pattern on the base is a high-quality frying pan that is ideal for searing and grilling. The diamond pattern not only intensifies the flavour of the food, but also improves non-stick properties. It is particularly suitable for preparing steaks and other meat dishes. The pan is made of 100% iron, heats up quickly and reaches the high temperatures required for searing and the formation of roasting flavours. At temperatures above 140 °C, the iron pan seals the food on the surface as the food's natural juices caramelise (the Maillard reaction). The food thus becomes brown and crispy on the outside, while remaining tender and juicy on the inside. The pan is suitable for all hobs, including induction hobs. Dimensions: Ø 24 x H 3.5 cm - bottom diameter: 18,5 cm - handle length: 24 cm The pan is ideal for searing and grilling High temperature resistance, good heat storage Suitable for the use of stainless steel tools Practical hook for hanging Welded hook handle for safe handling Important: The Fierro Rustico steak pan must be seasoned before first use. Ecological Recyclable Durable Guaranteed without any coating 100% pure iron with extra heavy gastro quality 2,5 mm thick Suitable for all hob types (incl. induction) Riveted steel strip handle Care: Wash with warm water, dry and lightly oil. Store in a dry place. Do not use cleaners and do not wash in the dishwasher. Available in various sizes Steak pan - Fierro Rustico - 24 cm - Manufacturer no.: 42174 Steak pan - Fierro Rustico - 28 cm - Manufacturer no.: 42175 How to season your pan: Place the pan on the hob and pour approx. 1 cm of frying oil (e.g. sunflower oil) into the pan. Please ensure that the base diameter oft he pan corresponds to  the hob. Deviations of up to 1.5 cm are no problem. Now heat your iron pan in stages until the seed oil starts to boil and swirl the oil carefully so that the edges are also burnt a little. Pour the oil into a heat-resistant container and wipe the pan lightly with paper towels . Do not dry completely! Leave the pan slightly damp. Place the pan back on the stove and allow the remaining oil to burn in to optimise the result. Your pan is now ready for use. After each use, clean the pan with clean hot water only. Dishwashers and cleaning products should not be used, otherwise the seasoning process has to be repeated. Please bear in mind that the natural non-stick properties only develop after a certain period of use.

Healthy roasting WITHOUT COATING in the Culinaris Fierro Classico iron pan! The Culinaris Steak Pan Fierro Rustico with diamond pattern on the base is a high-quality frying pan that is ideal for searing and grilling. The diamond pattern not only intensifies the flavour of the food, but also improves non-stick properties. It is particularly suitable for preparing steaks and other meat dishes. The pan is made of 100% iron, heats up quickly and reaches the high temperatures required for searing and the formation of roasting flavours. At temperatures above 140 °C, the iron pan seals the food on the surface as the food's natural juices caramelise (the Maillard reaction). The food thus becomes brown and crispy on the outside, while remaining tender and juicy on the inside. The pan is suitable for all hobs, including induction hobs. Dimensions: Ø 28 x H 3.5 cm - bottom diameter: 20 cm - handle length: 26 cm The pan is ideal for searing and grilling High temperature resistance, good heat storage Suitable for the use of stainless steel tools Practical hook for hanging Welded hook handle for safe handling Important: The Fierro Rustico steak pan must be seasoned before first use. Ecological Recyclable Durable Guaranteed without any coating 100% pure iron with extra heavy gastro quality 2,5 mm thick Suitable for all hob types (incl. induction) Riveted steel strip handle Care: Wash with warm water, dry and lightly oil. Store in a dry place. Do not use cleaners and do not wash in the dishwasher. Available in various sizes Steak pan - Fierro Rustico - 24 cm - Manufacturer no.: 42174 Steak pan - Fierro Rustico - 28 cm - Manufacturer no.: 42175 How to season your pan: Place the pan on the hob and pour approx. 1 cm of frying oil (e.g. sunflower oil) into the pan. Please ensure that the base diameter oft he pan corresponds to  the hob. Deviations of up to 1.5 cm are no problem. Now heat your iron pan in stages until the seed oil starts to boil and swirl the oil carefully so that the edges are also burnt a little. Pour the oil into a heat-resistant container and wipe the pan lightly with paper towels . Do not dry completely! Leave the pan slightly damp. Place the pan back on the stove and allow the remaining oil to burn in to optimise the result. Your pan is now ready for use. After each use, clean the pan with clean hot water only. Dishwashers and cleaning products should not be used, otherwise the seasoning process has to be repeated. Please bear in mind that the natural non-stick properties only develop after a certain period of use.

The meat fork from Culinaris is a useful partner for all meat lovers. It can be used to easily turn the food or cut up the roast. The long tines made of stainless steel easily penetrate the meat and prevent bleeding. The triple-riveted, black hard resin handle sits securely in the hand. Material: 430 Stainless steel / hard resin (Black G10) Handles triple riveted Delivered in attractive gift packaging Total length: 32.0 cm Fork length: 19.0 cm

What the chef's knife is for European kitchens, the Santoku is in Japan and all of Asia. Thanks to its versatile shape, weight and cut, it can be used for weighing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of the Santoku can be used to make fine to wafer-thin cuts, which is why it is indispensable in kitchens worldwide. The blades of the Culinaris chef's knife series are made of German blade steel, which is ground into a V-shape. The material is often used for kitchen knives and has a hardness of 56 - 58 HRC (Rockwell hardness). The blade steel guarantees a balanced ratio of edge retention, rust resistance and good resharpenability. The knives have an elegant and attractive design thanks to the triple-riveted handle made of black hard resin. The knives are supplied in an attractive anthracite-coloured gift box. Suitable for: Cutting fruit, vegetables and herbs is also used in the processing of meat and fish. German blade steel 1.4116 (guarantees a balanced ratio of edge retention, rust resistance and good resharpenability) V-cut (wedge cut) Rockwell hardness 56-58 HRC Handles made of black hard resin (Black G10), triple riveted Delivered in attractive anthracite-colored gift packaging Total length: 31.0 cm Blade length: 18.0 cm

The Culinaris boning knife is perfect for removing bones or skinning meat and poultry due to its sturdy workmanship and maneuverable, very tapered blade. It also allows for easy removal of tendons and fat. The boning knife is therefore the best companion when preparing meat. The blades of the Culinaris chef's knife series are made of German blade steel, which is ground into a V-shape. The material is often used for kitchen knives and has a hardness of 56 - 58 HRC (Rockwell hardness). The blade steel guarantees a balanced ratio of edge retention, rust resistance and good resharpenability. The knives have an elegant and attractive design thanks to the triple-riveted handle made of black hard resin. The knives are supplied in an attractive anthracite-coloured gift box. Suitable for: Boning meat and removing tendons and skin German blade steel 1.4116 (guarantees a balanced ratio of edge retention, rust resistance and good resharpenability) V-cut (wedge cut) Rockwell hardness 56-58 HRC Handles made of black hard resin (Black G10), triple riveted Delivered in attractive anthracite-colored gift packaging Total length: 28.0 cm Blade length: 16.0 cm

The extra-sharp blade of the Culinaris steak knife not only does justice to a good beef steak, but also cuts all other types of meat without tearing the fibers. Therefore, it is an indispensable addition to any table or table as soon as meat is on the menu. The blades of the Culinaris chef's knife series are made of German blade steel, which is ground into a V-shape. The material is often used for kitchen knives and has a hardness of 56 - 58 HRC (Rockwell hardness). The blade steel guarantees a balanced ratio of edge retention, rust resistance and good resharpenability. The knives have an elegant and attractive design thanks to the triple-riveted handle made of black hard resin. The knives are supplied in an attractive anthracite-coloured gift box. Suitable for: Cutting grilled meat such as steaks German blade steel 1.4116 (guarantees a balanced ratio of edge retention, rust resistance and good resharpenability) V-cut (wedge cut) Rockwell hardness 56-58 HRC Handles made of black hard resin (Black G10), triple riveted Delivered in attractive anthracite-colored gift packaging Total length: 25.0 cm Blade length: 13.5 cm

The meat fork is an absolute must-have for all meat lovers! It can be used to turn the food in no time at all or to hold the roast in place while cutting it up. The long tines made of stainless steel easily penetrate the meat and prevent it from bleeding - for a perfect result every time! The handle made of high-quality pakka wood sits securely in the hand and makes meat preparation a real pleasure. Material: 430 stainless steel / pakka wood Delivered in attractive gift packaging Total length: 32.0 cm Fork length: 19.0 cm

The Culinaris chef's knife is the ultimate all-rounder in the kitchen. It's perfect for cutting meat, fish and vegetables. It even masters finer tasks such as dicing onions with ease. With the long blade, meat can be cut cleanly in no time at all. The chef's knife is every chef's most important tool and is used most often. The DAMASCUS MASTER SERIES knife is an absolute eye-catcher in any kitchen! The extremely sharp blade made of original Damascus steel with a unique grain reminiscent of raindrops and the handle made of high-quality Pakka wood make it something very special. Thanks to the 67-layer Japanese AUS-10 Damascus steel, the blade is extremely hard (60 ±2 HRC) and retains its sharpness for a very long time - a knife for eternity! Suitable for: Cutting fruit, vegetables and herbs, also used for processing meat and fish. 67-ply Japanese AUS-10 Damascus steel (core made of Japanese AUS-10 steel and 33-ply Japanese SUS430 steel on each side) V-grind (wedge grind) Rockwell hardness 60 ±2 HRC Handles made from brown pakkawood, double riveted Supplied in attractive gift packaging Total length: 33.5 cm Blade length: 20.0 cm

The carving knife from Culinaris is a real all-rounder. With its tapered 19 cm blade, it is ideal for carving large pieces of meat or fish. It can also be used to cut wafer-thin slices of roast beef, ham and other cold cuts with ease. Thanks to its special blade shape, you can easily cut meat, vegetables and poultry with precision. The DAMASCUS MASTER SERIES knife is an absolute eye-catcher in any kitchen! The extremely sharp blade made of original Damascus steel with a unique grain reminiscent of raindrops and the ergonomic handle made of high-quality Pakka wood make it something very special. The 67-layer Japanese AUS-10 Damascus steel makes the blade extremely hard (60 ±2 HRC) and keeps it sharp for a very long time - a knife for eternity! Suitable for: Slicing ham, roast beef or other cold cuts 67-ply Japanese AUS-10 Damascus steel (core made of Japanese AUS-10 steel and 33 layers of Japanese SUS430 steel on each side) V-grind (wedge grind) Rockwell hardness 60 ±2 HRC Handles made of brown pakka wood, double riveted Supplied in attractive gift packaging Total length: 33.4 cm Blade length: 19.0 cm

The boning knife is ideal for anyone who wants to remove bones, skin meat and poultry or remove tendons and fat. The sturdy workmanship and the manoeuvrable, very tapered blade make it the ideal tool. With this boning knife, you are on the safe side when preparing meat. The knife from the DAMASCUS MASTER SERIES is an absolute eye-catcher in any kitchen! The extremely sharp blade made of original Damascus steel with the unique grain reminiscent of raindrops and the ergonomically shaped handle made of high-quality Pakka wood make it something very special. The 67-layer Japanese AUS-10 Damascus steel makes the blade extremely hard (60 ±2 HRC) and keeps it sharp for a very long time - a knife for eternity! Suitable for boning meat and removing tendons and skins 67-layer Japanese AUS-10 Damascus steel (core made of Japanese AUS-10 steel and 33 layers each of Japanese SUS430 steel) V-cut (wedge cut) Rockwell hardness 60 ±2 HRC Handles made of brown pakka wood, double riveted Supplied in attractive gift packaging Total length: 28.0 cm Blade length: 16.0 cm

To truly enjoy your grilled steak at a summer BBQ, the right steak cutlery is essential. With the ZWILLING steak cutlery set, every barbecue becomes an authentic Southern-style cookout. The rustic wooden box packaging evokes the Wild West and provides stylish storage. This 12-piece set includes 6 steak knives and 6 steak forks made from premium 18/10 stainless steel. The tapered blade design allows steaks to be sliced effortlessly – perfect for meat lovers. Includes rustic wooden box for stylish storage Tapered blade design for effortless cutting Color: Silver Handle type: Monoblock Dimensions: 25.5 cm x 19.0 cm x 5.0 cm Material: 18/10 stainless steel The white ZWILLING symbol on a red background stands for a sophisticated lifestyle. Whether it’s high-quality kitchen knives, kitchen tools, or cutlery: the unique success of one of the world's oldest brands is built on customer satisfaction that knows no borders. With innovative products that continue to set international standards, ZWILLING consistently focuses on the needs of its customers.

The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Including windable bag made of genuine leather.Fork: forks length 17 cmKnife: Blade length 19cmPliers: Overall length 40 cmHandles made of high-quality Wengen woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Blade: 12C27 Sandvik-SteelManual Ornament (Guillochage) of the blade and springDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.

The steak knives from ZASSENHAUS bring perfect steak enjoyment. The differences in color and grain emphasize the natural character of the wooden handles. 4 knives in set special blade steel 3Cr13 handles made of pakka wood blade length: 13 cm length: 23 cm Enjoyment and quality of life are more related to kitchen and cooking than everything else. This includes the preparation, too. The aroma of fresh hand ground coffee, fresh peppercorns or spicy pepper remember of the past. Zassenhaus stands in this context all times with its coffee and spice mills. Passion and craftsmanship draw the Zassenhaus products, which impress with creative beauty, technical precision and innovation as well as sturdiness and stand for timeless elegance and aesthetics. Spices and coffee unfold through the processing of the various products of the Zassenhaus mill collection perfect their flavors.

With the ZWILLING Steak Cutlery Set, every steak dinner becomes a stylish experience. The 2-piece set consists of a steak knife and a matching steak fork – ideal for perfectly set tables at barbecues or dinner parties. The timeless design complements almost any ZWILLING cutlery series, and the polished surface adds an elegant touch. Made of rust-free 18/10 stainless steel and dishwasher-safe, this set also convinces with easy care and everyday practicality. Timeless design – matches almost any ZWILLING cutlery series Polished surface Dishwasher-safe Material: Rust-free 18/10 stainless steel Includes: 1 steak knife, 1 steak fork Dimensions: 23.0 cm x 2.5 cm x 22.5 cm The white ZWILLING symbol on a red background today represents a sophisticated lifestyle. Whether premium kitchen knives, kitchen products or cutlery: the unique success of one of the world's oldest brands is based on customer satisfaction that quickly crossed borders. With innovative products that continue to set international standards, ZWILLING consistently focuses on the needs of its customers.

The ZWILLING steak knives are perfect for effortlessly slicing grilled and roasted meat – whether beef, pork, or lamb. Thanks to their sharp blades with a serrated edge, they glide cleanly through any steak, making every meal a pleasure. The ergonomic handle sits comfortably in the hand and impresses with its sleek black design. This set includes four high-quality steak knives – ideal for cozy barbecues or stylish dinners with friends. Blade length: 12 cm Handle color: Black Material: Stainless steel / ABS Edge type: Serrated Set contents: 4 steak knives Dimensions: 29.4 cm x 14.7 cm x 3.1 cm The white ZWILLING logo on a red background is now a symbol of a sophisticated lifestyle. Whether premium kitchen knives, cookware, or flatware – the unique success of one of the world’s oldest brands is based on customer satisfaction that quickly transcended borders. With innovative products that continue to set international standards, ZWILLING remains consistently focused on customer needs.

With the steak knife, you can cut thick pieces of steak as effortlessly as pizza or vegetables. Ideal for the next barbecue party. The handle fits well in the hand to cut perfectly with the steak knife.Also suitable for cutting pizza and vegetablesBlade length: 12.5 cmIce hardened serrated blade 420J2 stainless steelHandle made of plasticdishwasher safeGEFU – With GEFU everybody becomes a culinary artist Nearly 70 years of know how make GEFU a specialist of high quality kitchen tools. The head office of this innovative mid size and growing company is located in Eslohe, Sauerland.Cooking is more than just peeling potatoes, washing vegetables or roasting meat. Cooking is a passion that inspires us provided we use the perfect designed kitchen tools. You do not have to be a culinary artist, but you easily might become one! Staying true to our motto With GEFU everybody becomes a culinary artist - we offer products that will convince you through easy handling, functional added value and timeless design.

The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally. The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade. The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm). Blade: 12C27 Sandvik-Steel Blade length: 11 cm Overall length: 24 cm Handles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and spring Not dishwasher safe - too much moisture damages handle, blade and the mechanics of your knife Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair service Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone! Once upon a time was the Laguiole This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife. The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole. The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table.. A forge to return to local manufacturing. The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative. The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc. The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates. Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel. The work of steel: the blade, the spring plate, the bee, the awl. Different types of steel blades: The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts. Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.

The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally. The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade. The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm). Blade: 12C27 Sandvik-Steel Blade length: 11 cm Overall length: 24 cm Handles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and spring Not dishwasher safe - too much moisture damages handle, blade and the mechanics of your knife Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair service Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone! Once upon a time was the Laguiole This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife. The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole. The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table.. A forge to return to local manufacturing. The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative. The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc. The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates. Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel. The work of steel: the blade, the spring plate, the bee, the awl. Different types of steel blades: The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts. Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.

With the Culinaris salad servers made of olive wood, salad dressings can be excellently mixed with the lettuce and then served immediately. Each wooden product is unique in shape, drawing and color and is used not only in private but also in professional areas (restaurants, kitchens). The images shown are therefore for reference only and may vary slightly from the actual product.   Product information Dimensions: L: 30 cm Material: Olive wood FSC® certification

The curved olive wood salad servers from Culinaris are ideal for mixing and serving leafy salads. The ergonomically curved shape makes it easy to pick up and distribute dressing and ingredients. The distinctive grain of the olive wood makes each set a natural one-of-a-kind piece. Each wooden product is unique in shape, grain, and color and is used not only in private households but also in professional environments (restaurants, kitchens). The images shown are for reference only and may differ slightly from the actual product. Dimensions: L: 30 cm Material: Olive wood FSC® certified

The cherry wood salad servers from Culinaris are perfect for mixing, arranging, and serving salads. Their classic shape fits comfortably in the hand and allows for effortless handling. The high-quality cherry wood provides a natural look and long-lasting durability. Each wooden product is unique in shape, grain, and color and is used not only in private households but also in professional environments (restaurants, kitchens). The images shown are for reference only and may differ slightly from the actual product. Dimensions: L: 30 cm Material: Cherry wood FSC® certified

The salad servers made of cherry wood by Culinaris are ideal for mixing and serving green salads. Each of the products is unique in shape, design and color and is used not only in private but also in professional areas (restaurants, kitchens). The images shown are therefore for reference only and may vary slightly from the actual product.   Product information Dimensions: L: 35.0 cm Material: cherry wood FSC® certification

Is the kitchen your favourite place to work? Then the WORKER steak/serving plate from ZASSENHAUS is a must-have for your equipment. It is made of glazed ceramic in Portugal, microwave-safe and can withstand temperatures of up to 240 °C. Perfect for baking potatoes with onions, ham and plenty of cheese in the oven. On football nights with your mates, serve steaks, burgers or nachos au gratin on this original plate. If the kitchen stays cold, the sausage sandwich with gherkins ends up on the serving plate. Dimensions small: L 25 x W 18 H 5 cm - Weight: 0.61 kg Large dimensions: L 30 x W 22 H 6 cm - Weight: 0.77 kg    Glazed ceramic For oven, microwave and indirect heat on the barbecue Bake and serve Material: Ceramic Microwave safe Dishwasher safe

Is the kitchen your favourite place to work? Then the WORKER steak/serving plate from ZASSENHAUS is a must-have for your equipment. It is made of glazed ceramic in Portugal, microwave-safe and can withstand temperatures of up to 240 °C. Perfect for baking potatoes with onions, ham and plenty of cheese in the oven. On football nights with your mates, serve steaks, burgers or nachos au gratin on this original plate. If the kitchen stays cold, the sausage sandwich with gherkins ends up on the serving plate. Dimensions small: L 25 x W 18 H 5 cm - Weight: 0.61 kg Large dimensions: L 30 x W 22 H 6 cm - Weight: 0.77 kg    Glazed ceramic For oven, microwave and indirect heat on the barbecue Bake and serve Material: Ceramic Microwave safe Dishwasher safe