Specialist knives
Knives for specific tasks
Looking for a specific range?
Find the knife range that suits the way you cook. Choose between two ranges: the colourful Spectrum range or our original Classic range.
Specialist knives from the Classic range
Specialist knives are designed for specific kitchen tasks where conventional knives fall short. Here you will find knives with dedicated shapes and functions that make it easier to fillet, bone, slice cakes or prepare vegetables precisely.
Specialist knives from the SCANPAN Classic range are designed for kitchen tasks where a standard kitchen knife is not sufficient. The range focuses on functionality and precision, ensuring you have the right tool for removing bones from meat or cutting ingredients into thin slices. Every specialist knife in the range is made from quality steel and finished in a classic, timeless design. For a complete overview, explore the full selection of Classic knives from SCANPAN.
FAQ
About our specialist knives
Boning knife
The boning knife from the Classic range has a 15 cm long, narrow and slightly curved blade, ideal for removing bones and sinew from meat. Its flexible blade provides excellent control when working close to the bone while allowing precise cuts. It is a good choice for tasks where precision and agility are essential.
Carving knife
The carving knife is designed to cut large pieces of meat into even slices. Its long, narrow blade makes clean cuts through joints and other large cuts, helping the meat retain its juices and texture. For an overview of the available options, explore SCANPAN's selection of meat knives.
The specialist knives in the Classic range are made from quality German steel. The material is selected for its strength, durability and ability to retain sharpness over time. Each blade is sharpened to suit the knife's specific function and ensure precise cuts. Ergonomically shaped handles provide a secure and comfortable grip, even during extended use. The classic design makes the knives timeless and easy to incorporate into any kitchen. If you would like to add other kitchen knives, you will also find a wide selection that complements the specialist knives.
- High-quality steel for lasting durability
- Ergonomic handles for a comfortable grip
- Designed to complement the other products in the Classic range
Specialist knives require proper care to maintain their performance. Wash the knives by hand immediately after use and dry them thoroughly. Regular sharpening with a knife sharpener or honing steel keeps the blade sharp and ready to use. Storing knives in a knife block or on a magnetic knife holder reduces the risk of blade damage and extends the life of the knife. For more care tips, read our guide to caring for your knives like a professional.
- Wash by hand and dry thoroughly
- Sharpen as needed to maintain the edge
- Store knives safely to protect the blade
- Which tasks are the different specialist knives best suited to?
The boning knife is suitable for removing bones from meat, the carving knife for slicing joints and large pieces of meat, and the tomato/cheese knife for cutting both vegetables and cheese. A good chopping board is recommended for many specialist knives to protect both the blade and work surface. - How do you choose the right specialist knife for your kitchen?
Choose the knife according to the specific task and ingredient. Consider the length and flexibility of the blade as well as the ergonomics of the handle. - How should specialist knives be cared for?
Wash and dry the knives immediately after use, use a knife sharpener or honing steel regularly, and store them safely.