Advice & Order
Specific knife
Some cuts call for a knife designed for a specific food. The Specific knife section includes blades made for cheese, foie gras and bread: openwork profiles that release soft cheeses, serrations that bite through the crust without compressing the crumb, and wires and lyres that slice cleanly. With more than 50 references, our Specific knife section serves table and cheese professionals as well as demanding home enthusiasts.
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Fibrox Pastry knife 10.2 in / 26 cm serrated blade with black synthetic handle - Victorinox - Fibrox
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Price $66.96Shipped within 45 days
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Some cuts call for a knife designed for a specific food. The Specific knife section includes blades made for cheese, foie gras and bread: openwork profiles that release soft cheeses, serrations that bite through the crust without compressing the crumb, and wires and lyres that slice cleanly. With more than 50 references, our Specific knife section serves table and cheese professionals as well as demanding home enthusiasts.
Types of specific knives
- Cheese knife: openwork, double-tipped or matched-set blades, for soft and pressed cheeses alike.
- Cheese / foie-gras knife: a fine, plain blade for clean slices that preserve the texture.
- Bread knife: a long serrated blade that cuts through the crust without tearing the crumb.
- Cheese / foie-gras lyre: a taut wire for even, calibrated cutting, with replacement wires available.
Reference brands
At Victorinox, the best-selling Fibrox range sits alongside the SwissClassic and Rosewood collections, while Boska offers its cheese blades in the Explore and Copenhagen ranges.
Choosing the right specific knife
Which knife for cheese?
It all depends on the cheese texture. For soft cheeses, favour an openwork blade that limits sticking and a double tip to pick up and present the portion. For pressed cheeses and wheels, a stiffer blade or a lyre ensures even pieces. The cheese knife also comes in matched sets, handy for serving a board.
How do you slice foie gras without spoiling it?
Foie gras is handled well with a fine, plain blade rinsed under hot water between slices, or with a lyre whose wire delivers a clean, calibrated cut. The lyre is particularly suited to serving several guests, with slices of identical thickness.
What sets a good bread knife apart?
A long, strongly serrated blade of 20 cm or more cuts through the crust without crushing the crumb. The serration does the work on its own: a simple sawing motion, no pressure needed. Browse the dedicated models in the Bread knife section.
Do you need a different knife for each use?
Yes, when the food demands it: a bread crust, the smoothness of foie gras and the variety of cheeses each call for different blade profiles. For more general cutting, turn to the kitchen knife range and its families of useful knives, chef's knives or meat knives.
The specific knife on AZ Boutique
From the cheese board to fresh bread, the Specific knife section includes blades selected for their efficiency and durability. Passionate home cooks and catering professionals alike find the right tool for each food, complemented by the other families of the kitchen knife range on AZ Boutique.
Types of specific knives
- Cheese knife: openwork, double-tipped or matched-set blades, for soft and pressed cheeses alike.
- Cheese / foie-gras knife: a fine, plain blade for clean slices that preserve the texture.
- Bread knife: a long serrated blade that cuts through the crust without tearing the crumb.
- Cheese / foie-gras lyre: a taut wire for even, calibrated cutting, with replacement wires available.
Reference brands
At Victorinox, the best-selling Fibrox range sits alongside the SwissClassic and Rosewood collections, while Boska offers its cheese blades in the Explore and Copenhagen ranges.
Choosing the right specific knife
Which knife for cheese?
It all depends on the cheese texture. For soft cheeses, favour an openwork blade that limits sticking and a double tip to pick up and present the portion. For pressed cheeses and wheels, a stiffer blade or a lyre ensures even pieces. The cheese knife also comes in matched sets, handy for serving a board.
How do you slice foie gras without spoiling it?
Foie gras is handled well with a fine, plain blade rinsed under hot water between slices, or with a lyre whose wire delivers a clean, calibrated cut. The lyre is particularly suited to serving several guests, with slices of identical thickness.
What sets a good bread knife apart?
A long, strongly serrated blade of 20 cm or more cuts through the crust without crushing the crumb. The serration does the work on its own: a simple sawing motion, no pressure needed. Browse the dedicated models in the Bread knife section.
Do you need a different knife for each use?
Yes, when the food demands it: a bread crust, the smoothness of foie gras and the variety of cheeses each call for different blade profiles. For more general cutting, turn to the kitchen knife range and its families of useful knives, chef's knives or meat knives.
The specific knife on AZ Boutique
From the cheese board to fresh bread, the Specific knife section includes blades selected for their efficiency and durability. Passionate home cooks and catering professionals alike find the right tool for each food, complemented by the other families of the kitchen knife range on AZ Boutique.
