Knives Information

We at Nella provide quality sharp kitchen knives to thousands of professional kitchens across the UK and Ireland everyday of the week. On this page we hope to provide you with all the information you need about the range of knives we provide at Nella. If you need any information about any of our products feel free to contact us through our convenient on-line form or via email which can be found on the Contact Us page.

Boning Knife A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 12 cm to 15 cm (5 or 6 inches) long, that allows it to get in to small spaces. A boning knife is ideal for beef and pork, but can easily be used for poultry and fish. read more	Bread Knife Easily identified by it's long serrated blade with a coarse serration to facilitate cutting of soft crusty bread. Available in 10" or 12" lengths read more
Carvery Knife Easily identified by it's long serrated blade which gives it the ability to cut roast chicken beef and turkey, optimizing portion control. Available in 10" or 12" read more	Chinese Cleaver Similar shape to a standard cleaver but much thinner and lighter for better control. Can be used as a utility knife depending on preference. read more
Chopping Knife Similar in shape to a cooks knife but thicker and heavier set for more power. Perfect for chopping chicken. read more	Cleaver A meat cleaver is a large, most-often rectangular knife that is used for splitting or "cleaving" meat and bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy blade that is thick from the spine to quite near the edge. The edge is sharply-beveled and the bevel is typically convex. The knife is designed to cut with a swift stroke without cracking, splintering or bending the blade. read more
Cooks Knife The classic chefs go to tool. Comes in various sizes and is one of the most common types of knife to find in any kitchen. It's an all-purpose knife that is curved to allow the user to rock the knife on the cutting surface for a more precise cut. read more	Curved Steak Knife An alternative to the straight back Steak Knife with the same qualities only with a curved end similar to a Fish Splitter read more
Fillet Knife Similar to a boning knife in shape but usually thinner and more flexible allowing them to move easily along the backbone and under the skin of fish. read more	Fish Splitter Has a wide trailing point knife blade and is mainly used for heading, gutting larger fish or chopping fish. read more
Mincer Blades & Plates Used in mincer, machines universal fitting, washers also kept in stock. Blade sizes available: 12", 22", 32", 52", 56" Plate Sizes: 3mm - 10mm read more	Paring Knife Small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, or cutting small garnishes). It is designed to be an all-purpose knife, similar to a cook's knife, except smaller. Paring knives are usually between 2" and 4" inches) long. read more
Slicer A Long thin knife with a plane edge blade often with a blunted or rounded tip. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef, pork and venison. read more	Steak knife A long thick knife with a curved blade to a point for cutting steak read more
Sticking Knife Long medium weight blade with a straight back to a point for slicing and removing the fat from the flesh of meat like Lamb read more

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