There are different types of knives depending on their use. Each 3 Claveles knife is designed for a specific use, so much so that they vary in size, blade shape and edge, providing a better use for each cutting task that you want to realize.
Peeling Knife
Small, light and handy knife with curved blade, smooth edge and sharp point. Peel and turn all kinds of tubers, fruits and vegetables.
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Paring Knife
Small knife with strong blade, smooth edge and stable tip. To clean, peel and cut small fruits and vegetables.
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Boning Knife
With a fine and pointed blade to separate the bone from all kinds of meats. Its size facilitates the introduction into the small grooves of the bones.
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Chef's Knife
Knife with wide blade, smooth edge, stable and strong. It is the multipurpose tool of professionals and amateur chefs to clean, cut and chop all kinds of meats, vegetables, poultry and fish.
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Santoku Knife
Multipurpose knife for Asian cuisine, with a wide and very sharp blade, for preparing meat, fish and vegetables.
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Bread Knife
Long and strong blade with a serrated edge. Teeth effortlessly break the hard crust of bread and cut clean slices thanks to a more aggressive teeth.
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Slicing Knife
Long and thin knife with flexible blade and smooth edge, especially for cutting ham and other pieces of meat.
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Salmon
Long, flexible blade with alternate hollow edge on both sides, for cutting and serving extremely thin slices of salmon and ham. Also used for cutting and dividing pie bases.
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Carving Knife
Slim knife with a stable blade and smooth edge for carving all kinds of roast meats.
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Fillet Knife
Knife with a long, thin and flexible blade with a smooth edge. Fillet meat and fish and get a clean cut.
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Steak Knife
Thin and strong serrated blade, which facilitates the cutting of steaks and lightly roasted meat without effort.
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