The chef's knife is essential in the art of French cooking. The chef's knife has a wide, pointed, rigid and somewhat thick blade. It is the second knife to have in your kitchen after the pantry for preparation. Chefs generally push on the knife to mince or cut the vegetables into thin and regular slices. It will also allow you to cut meat into cubes or slices, and will also be very useful for cutting large vegetables in half such as cabbage or melons.
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