Kitchen Knife

A professional kitchen knife is the tool a chef uses more than any other — a good knife reduces working time, improves cut quality and prevents muscle fatigue during an intensive shift. An investment in high-quality kitchen knives pays off faster than expected — a quality knife with proper maintenance lasts ten years or longer. BHS offers kitchen knives to HoReCa businesses across Europe.

Types and uses of kitchen knives

Chef's knife (chef's knife, 20–25 cm) — the most versatile kitchen knife. Suitable for cutting, chopping and mincing meat, vegetables, herbs and fish. This is the first knife every professional kitchen chef reaches for. Santoku (17–20 cm) — a Japanese universal knife with a wider and shorter blade. Particularly useful for cutting vegetables and fish; popular among chefs who prefer Japanese-style cutting techniques. Paring knife (small prep knife, 7–10 cm) — small and precise, ideal for peeling vegetables, garnishing and detail work where a large knife is too bulky. Gyuto — the Japanese equivalent of a chef's knife with a thinner and harder blade. Requires a fine sharpening stone but delivers an exceptional edge. Boning knife — narrow and sharp, designed for separating meat from bones and removing skin. BHS helps select a knife set.

Steel grade and hardness

Stainless steel (HRC 54–58) — a good balance between sharpness and durability. Easy to sharpen with a steel rod and forgiving of minor sharpening errors. Suitable for professional kitchens with daily sharpening routines. Japanese high-hardness steel (HRC 60–67) — superior sharpness and edge retention but more brittle and requires a fine sharpening stone. Suitable for skilled chefs. Ceramic blade — very sharp, lightweight and rust-resistant but brittle — can break on contact with bone or hard products. SANELLI and other premium manufacturers' steel — high-alloy chromium-molybdenum steel with optimal elasticity and sharpness for professional use. BHS advises on steel selection.

Ergonomics and handle

Handle shape determines cutting comfort and safety during intensive work — the handle must remain secure even in wet hands. Professional handles are made from food-grade polypropylene, ABS or stainless steel. Full-tang or monoblock design (one-piece metal knife) — best hygiene as there is no joint for bacteria; more resistant to handle detachment. Weight balance: a knife with good weight balance between handle and blade reduces fatigue during long cutting sessions. Handle size: a larger handle is more comfortable for a large hand; a smaller one offers more precise control. BHS helps select ergonomics based on the user's hand size.

HoReCa usage scenarios

In a fine dining restaurant, a 24 cm chef's knife with high-hardness steel ensures prestige slicing for sauces and meat portioning with cinematic precision. In a high-volume canteen, a more durable steel 20 cm knife with daily steel rod sharpening is a practical solution that lasts for years. In a meat and fish preparation section, the santoku shape allows fast and precise cutting of vegetables and fish, reducing wrist fatigue during repetitive movements.

Frequently asked questions

Which knife should be the first purchase for a professional kitchen? A chef's knife 20–22 cm is the most versatile and important. One good chef's knife covers 80% of daily cutting tasks. Then add a paring knife and a bread knife. BHS helps create the optimal starter set based on kitchen needs.

How long does a quality kitchen knife last? With proper maintenance — sharpening, hand washing (not in a dishwasher) and correct storage — a premium knife lasts 10–20 years in intensive professional use. Cheaper knives may last 2–5 years. BHS advises on knife maintenance and extending service life.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.