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No matter what type of cuisine you offer in your restaurant or foodservice establishment, quality knives are essential for the preparation process. With so many types of commercial kitchen knives and brands to choose from, stocking your kitchen or upgrading when knives become outdated can become a confusing process.
Hubert can help you find all the types of knives you need, such as:
Some companies claim to have the best knives in the business and use great marketing ads to grab attention, but their knives are actually made of cheap materials that aren't built to last. Before you make a purchase you should know what each type of knife is used for, the benefits of investing in a higher quality knife or professional cutlery set, and even how to store your knives can set you up for success.
Paring knives are typically used for delicate cutting in the kitchen. For example, you might use a paring knife to remove the stems from strawberries or cut up small, delicate fruit.
If you want a knife with a small blade, a very sharp edge, and a grip that can be handled easily for detailed jobs, a paring knife is the best option.
The features of a paring knife that make it distinct include:
Because paring knives are small, with a narrow blade and handle, they are meant to take care of such tasks that require deveining, portioning, or coring fruit. However, a paring knife isn't right for every cutting-related job in the kitchen.
Paring knives come in three different types: sheepsfoot, bird's beak, and spear point. Each blade is slightly different and can be used in different situations. A spear point, also known as the "classic" version of this knife has a pointy tip that curves outward and is the most common type of paring knife. The sheepsfoot blade is smooth and flat, which rounds outwards towards the end. A bird's beak blade has been said to resemble the beak of a bird, curving inward and having the ability to make highly precise cuts with an especially sharp edge.
We offer a wide range of paring knives, including these top-selling options:
Santoku knives are another type of knife known for their precision cutting, especially their ability to make incredibly thin slices. Santoku knives originate in Japan and are known for their ability to do three things: dice, mince, and slice. These knives are incredibly versatile and because they are multi-functional, if they are kept in good condition, they can eliminate the need for a multitude of other commercial knives.
Some of the best chefs keep santoku knives in their kitchens, but finding the right knife is part of the challenge. There are a few factors to consider when you are purchasing a santoku knife, as many of these knives may be nearly identical to the eye, but range significantly in material, cost, and durability.
A few of the features of a santoku knife include:
Although the santoku knife is one of the most respected knives in the industry, it is not suited for every use. It is important to understand what uses it has and which type may be right for your kitchen. Typically, these knives are a little more expensive than others, but because of their quality materials and design, they are built to last.
Each santoku knife is different and choosing the right one will depend on the intended use in your kitchen. If you have never used this type of knife before, you will likely find it to be one of the most versatile cutting tools you've ever used.
We offer a wide range of santoku knives, including these top-selling options:
Boning and fillet knives are typically used to handle meat and fish, such as to remove unwanted skin, cut connective tissue, or to slice up meat. The best commercial knives of this style must be built with enough strength and durability to pierce meat, cut through tough ligaments, and remove meat from the bone.
If you've ever tried to maneuver around a whole chicken or skin a fish with a regular chef's knife, you know how important fillet and boning knives are. These types of knives have a lightweight but strong blade and make working with poultry, beef, fish, and other foods much easier, reducing the risk for accidents or the need for early replacement due to rough use.
A few key features of boning and filet knives include:
Selecting the right type of professional cutlery for the task at hand is essential to ensure that product does not go to waste and the food you prepare looks its best when you are done preparing it. These specialty knives are key in making precise cuts within the contours of fish scales and skin, as well as properly cutting meat off the bone (or around it) without leaving carnage behind.
Boning and fillet knives are quite similar. In fact, they can be used for many of the same tasks. If you work with both meat and fish in your foodservice establishment or commercial kitchen, it is probably a good idea to have both a boning and fillet knife on hand. Using each type of knife for its intended purpose helps to ensure your tools remain sharp and last longer.
We offer a wide range of boning & fillet knives, including these top-selling options:
Only Hubert delivers the expertise and products to solve complex challenges like overcoming the labor shortage, driving more food sales, and creating a memorable experience for customers.
For 75 years we've helped many industries—including hospitality, education, food retail, healthcare, retail, and more—overcome these unique challenges with our expertise and line of products, including displayware, display fixtures, décor, signage, bar & beverage, food prep equipment, large commercial equipment, ice machines, merchandisers, and back of the house equipment.
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