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Knives
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I.O. Shen 6 in. (150mm) Niku Fish Filet Knife
The I.O. Shen 6 in. (150mm) Fish Filet Knife made of I.O. Shen proprietary VG-10 Blend Triplex Technology is obviously unique as the blade is inverted from from the handle. The reversed edge makes this knife great for gutting freshwater fish and removing gills if you deal with a lot of trout, bass or catfish this will be a helpful knife. Learn More$175.95 -
Dexter Sani-Safe 8 in. Butcher Knife
The Dexter Sani-Safe 8 in. Butcher Knife is a dependable, professional-grade knife designed for demanding meat-cutting tasks. Its durable high-carbon stainless steel blade provides excellent strength, edge retention, and corrosion resistance, while the 8-inch blade offers a practical balance of control and cutting capacity. The signature Sani-Safe handle features a textured, slip-resistant surface for a secure grip, even in busy kitchen and processing environments. The blade is permanently secured to the handle, creating a seamless, sanitary design that is easy to clean and maintain. Built for professional kitchens, butcher shops, meat processors, and foodservice operations, the Dexter Sani-Safe Butcher Knife delivers reliable performance shift after shift. Learn More$35.99 -
Dexter Sani-Safe 12-inch Fish Splitter
The Industrial Standard for High-Volume Seafood Processing When processing large-haul seafood or maintaining a commercial prep station, a standard fillet knife simply lacks the torque required for structural breakdown. The Dexter Sani-Safe 12-inch Fish Splitter (S112-12H) is engineered specifically for tasks that demand 'backbone.' Whether you are cleaving fish heads, processing oversized deep-sea species, or preparing massive quantities of chum, this tool provides the weight and leverage necessary to move through bone and cartilage with professional efficiency. Engineered for the Commercial Environment At the heart of this tool is DEXSTEEL™, Dexter's proprietary high-carbon, high-alloy stainless steel. This metallurgy is specifically balanced to achieve a Rockwell Hardness of 56-58, providing the perfect 'sweet spot' between edge retention and impact resistance. Unlike brittle high-end Japanese steels, this blade is designed to withstand the shock of heavy-duty splitting without chipping, making it the preferred choice for commercial seafood markets and charter boats. The Sanitary Advantage The Sani-Safe™ handle is not just an industry icon; it is a safety essential. The textured, slip-resistant polypropylene grip ensures absolute control even when submerged in scales, oils, and moisture. The impenetrable blade-to-handle seal is NSF certified, preventing the growth of bacteria in the 'danger zone' where the blade meets the grip. Designed to withstand temperatures up to 250°F, this knife is as easy to sanitize as it is to use, ensuring your kitchen remains compliant with the strictest health standards. Learn More$56.99 -
I.O. Shen 11 in. (280mm) Suraisu Slicer
The I.O. Shen Suraisu Slicer, developed by Cotswold’s Chef Wayne Sullivan, features an extended curve to its blade to mimic natural arm movement when slicing. It has a mid-sized handle which balances perfectly in the hand and is equipped with an Oriental tanto tip for precision. Learn More$219.95 -
I.O. Shen 20th Anniversary 8 in. Bunka Chef Knife
To mark its 20th anniversary, I.O. Shen has released a new knife that merges design features from the Japanese Gyuto and Bunka knives. A key feature of the blade is its clip-point. This design involves the front section of the spine being shaped with a straight cut, which repositions the tip. This lower tip position allows for detailed and precise work without needing to raise the handle to a high angle. The clip-point is designed to offer greater control for such tip work where you may be using a tip-down pull stroke, or simply doing fine work like mincing shallots. The blade features a cambered edge towards the front, for rocking motion cuts, and a generous flat section of the blade toward the heel for tap-chop and push cuts. This hybrid knife seeks to combine the versatility of two popular Japanese knife types. The proprietary Erdon steel is tempered to a 62 Rockwell hardness and is clad in soft jacket steel of the same material. Exceptional edge retention and durability with an ebonite handle that is waterproof as well as heat and chemical resistant. The beautiful silver scrimshaw design is constructed of steel that is welded to the tang of this blade. It's not just painted on. Learn More$219.95 -
Dexter Traditional 5-inch Fishing Knife and Leather Sheath
Dexter-Russell Traditional 5-inch Fishing Knife and Leather Sheath This set pairs the Dexter-Russell Traditional 5-inch Fishing Knife with a Dexter-Russell leather sheath, giving anglers a compact working knife that rides safely on the belt or in a tackle bag. The knife follows the Russell Green River hunt and fish pattern and is built for the tasks that fall between casting and cooking: cutting bait and line, bleeding a catch and cleaning panfish and trout. The sheath protects the edge between uses and keeps the point covered in a crowded boat or bag. The Knife High-carbon stainless steel blade: Dexter-Russell now makes its Traditional knives in high-carbon stainless steel rather than plain carbon steel. The blade takes a keen edge and is easy to restore on a stone or honing steel, and it resists rust considerably better than the carbon steel used in earlier versions of this knife. It is not rust-proof, however; the care notes in the Details tab explain how to protect it. Stiff blade: The blade does not flex, so it provides the leverage needed to cut heavy line and thick bait, bleed larger fish and handle general utility work where a flexible blade would bend. Pointed tip: The fine point pierces skin cleanly to start a cut, opens the belly of panfish and trout, and reaches into tight spaces. Traditional wood handle: The classic Green River handle profile gives a secure, familiar grip during rough work on deck or at the cleaning station. The Sheath Heavy-duty leather: The leather resists punctures from the point and shields the edge from contact with tackle, tools and hard surfaces, so the knife needs sharpening less often. Open-top, friction-fit design: The knife slides in and out in one motion and is held in place by the snug fit of the leather, with no snap or strap to work with wet hands. Choosing the Right Fishing Knife The short, stiff blade suits utility work and smaller fish. To fillet larger fish, choose a longer, flexible blade from our fillet knives. Each item is also sold on its own: the Dexter Traditional 5-inch Fishing Knife and the Dexter-Russell Leather Knife Sheath. Learn More -
Victorinox Hardwood Paring Knife - 3.25 Inch
Swiss Engineering Meets Natural Elegance: The Essential Detail Tool In a professional kitchen, the difference between a good dish and a masterpiece lies in the details. The Victorinox 3.25-inch Paring Knife is specifically engineered for those moments when a chef's knife is too cumbersome. Whether you are hulling strawberries, deveining shrimp, or creating intricate garnishes, this tool acts as a natural extension of your hand. Forged from high-carbon Martensitic Stainless Steel, the blade offers a razor-sharp 50/50 bevel that glides through delicate skins and tough fibers alike. Unlike mass-produced plastic handles, the modified maple hardwood provides a unique tactile experience—offering a secure, non-slip grip that grows more comfortable with every use. This isn't just a utility tool; it is a Swiss-made instrument designed to endure the rigors of high-volume culinary environments while maintaining its edge and aesthetic appeal. By bridging the gap between traditional craftsmanship and modern metallurgy, Victorinox ensures that every trim, peel, and cut is executed with absolute confidence. Learn More$27.00 -
Victorinox Hardwood 4.75-inch Paring / Utility Knife
The Professional’s Precision Workhorse When a standard 3.25-inch paring knife feels too small for the task, but a 6-inch utility knife is too cumbersome, the Victorinox Rosewood 4.75" (120mm) Utility Knife steps in as the essential 'Goldilocks' tool for the professional line. This blade is engineered for high-volume prep environments where precision is non-negotiable. Whether you are deveining shrimp, segmenting citrus, or trimming silverskin from tenderloins, the extra inch of blade provides the leverage needed for clean, single-pass cuts. This knife belongs in the kits of high-volume prep cooks and catering professionals who value the warmth and grip of natural materials over synthetic plastics. The modified maple handle, traditionally referred to as Rosewood in the Victorinox lineage, provides a natural slip-resistance that actually improves when slightly damp—a critical safety feature during a fast-paced shift. Unlike the Fibrox line, the Rosewood handle offers a balanced weight distribution that favors detail-oriented hand-held work, reducing wrist fatigue during repetitive tasks like hulling strawberries or mincing shallots. Crafted from Martensitic stainless steel with a 55/56 Rockwell hardness, the blade is designed for the realities of a commercial kitchen. It is hard enough to maintain a laser-tested edge through hours of vegetable prep, yet tough enough to be steeled back to life in seconds without the brittleness found in high-HRC Japanese alloys. This is the definition of a low-maintenance, high-output tool. Learn More$44.00 -
Victorinox Hardwood 6 in. All Purpose Kitchen Knife
Victorinox Hardwood 6 in. All Purpose Knife is just wide enough that it can be used for almost any kitchen tasks. Because of the shorter length this knife is ideal for fruit and vegetable prep. Victorinox uses stainless steel that holds an edge well and is incredibly easy to maintain with a regular cut honing rod. Made in Switzerland. Learn More$50.99 -
Victorinox Hardwood 10 in. Chef Knife
While an 8-inch blade is the industry standard for general tasks, the Victorinox Wood Series 10-inch (250mm) Chef's Knife is the preferred tool for high-volume environments requiring maximum mechanical leverage. Handling this knife reveals a forward-weighted balance point that assists in the downward stroke, significantly reducing the muscular effort required to process large proteins or dense root vegetables like butternut squash and cabbage. The blade is cold-rolled from high-carbon martensitic stainless steel, a Swiss-proprietary alloy that balances edge retention with the flexibility needed to avoid chipping under heavy lateral pressure. The handle is crafted from modified maple—often referred to as the Rosewood collection—offering a tactile, porous grip that actually improves when slightly damp, a critical safety feature in fast-paced professional kitchens. Unlike molded plastic, the wood absorbs micro-vibrations from heavy chopping, protecting the user from repetitive strain during 10-hour shifts. The 50/50 symmetric bevel is ground to a razor-sharp finish at the factory, allowing for immediate deployment in delicate dicing or heavy-duty slicing. This isn't just an upsized paring knife; it is a specialized instrument designed for chefs who need the extended reach of a 10-inch blade to clear larger surface areas on the cutting board in fewer strokes. Learn More$85.99
