When selecting knives for a restaurant..?

When selecting knives for a restaurant, you need to balance durability, edge retention, and ergonomics for long shifts. Most professional kitchens rely on a mix of German-style knives (heavy-duty, thicker blades) and Japanese-style knives (lighter, ultra-sharp precision).

Essential Chef's Knives

The chef's knife is the "workhorse" of the kitchen, used for 90% of all prep tasks.

• The Victorinox Fibrox 8" Chef's Knife is the industry standard for commercial kitchens. It features a non-slip Fibrox handle that remains secure even when wet or greasy. The high-carbon stainless steel blade is easy to sharpen and highly resistant to staining.

• For a more premium German feel, the Wusthof Classic 8" Cook's Knife offers a full-tang, forged construction. It is heavier and more balanced than stamped knives, making it ideal for heavy-duty chopping of root vegetables and meats.

• If your restaurant focuses on precision and delicate slicing, the Global Classic 8" Chef's Knife is a top Japanese choice. It is made from a single piece of steel with a hollow handle filled with sand for perfect balance and a significantly lighter weight.

Specialized Prep Knives

Beyond the chef's knife, specific tasks require specialized blades to maintain efficiency.

• Mercer Culinary Renaissance 10" Bread Knife: Featuring a wide serrated edge, this knife slices through crusty bread or soft tomatoes without crushing them. The triple-riveted handle provides professional-grade durability.

• Dexter-Russell Sani-Safe 6" Boning Knife: This is a staple in butcher shops and seafood restaurants. Its flexible blade allows you to navigate around bones and joints with minimal meat waste, while the textured handle is easy to sanitize.

• Shun Classic 7" Santoku Knife: A Japanese alternative to the chef's knife, the Santoku features a Grantov edge (dimples) that prevents starchy vegetables like potatoes from sticking to the blade during rapid slicing.