A Cut Above the Rest
The Tizona kitchen knife collection from kÿchen boasts six unique knives fit for just about any job you’ve got. A good sharp knife is a kitchen necessity for seasoned chefs and casual cooks alike, and we’ve got you covered with the essentials! Tizona knives are crafted from a single piece of solid X30CR13 stainless steel with a full tang for safe and break-free handling. Each knife features an elegant monochrome handle with a hefty, weight-balanced feel.
— 8″ Serrated Bread Knife – The unique sawtooth edge of the bread knife won’t be the workhorse in your kitchen, but makes quick work of rugged a delicate items, like soft white bread and tomatoes
— 8″ Carving Knife – Narrow and thin, these knives are generally used to create uniform slices of meat. Great for Thanksgiving turkeys and Christmas hams!
— 8″ Chef’s Knife – The primary general utility knife for most western cooks. Slice, dice, chop and prepare. There’s not a lot this knife can’t do
— 7″ Western-style Santoku Knife – The chef’s knife of the East, the Santoku knife is typically lighter, smaller, and sharper than a chef’s knife, but serves many of the same purposes, often distinguished by its sheepsfoot blade which offers more control
— 5″ Utility Knife – Safe knife handling requires a smaller blade for a smaller task. Utility knifes split the difference between Chef and Paring knives, great for shallots and small cuts of meat– 4.5″ Paring Knife – Ideal for trimming, slicing, and peeling small produce
Caring for Your Knives:
Hand wash only to keep your knives sharp! The quickest way to a dull, unsafe blade is a dishwasher. Using a honing steel or ceramic honing rod after use, just a few strokes, will keep your blade’s edge for years, no sharpener required.