Chef's knife from the EMGA 4562 series with a 23 cm blade, a larger size that works efficiently with larger quantities and longer cuts. With this extra blade, you can efficiently slice and chop vegetables, meat, and herbs during busy prep work. The stainless steel blade is sharp and retains its edge well with proper maintenance. A pleasant knife for chefs in restaurants, commercial kitchens, and catering services who work with volume.

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Chef's knife from the EMGA 4562 series with an 18 cm blade, a practical mid-size that combines control and cutting length for daily slicing and chopping tasks. You can use it to process vegetables, meat, and herbs during mise en place. The stainless steel blade is sharp and retains its edge with regular honing. A versatile utility knife for chefs in restaurants, commercial kitchens, and catering.

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Chef's knife with a 16 cm blade from the EMGA 4562 series, a compact size that is agile in the hand for finer slicing and chopping of vegetables, meat, and herbs. The shorter blade provides control for precise prep work. The stainless steel blade is sharp and easy to hone. A handy utility knife for chefs in restaurants, commercial kitchens, and catering companies.

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Japanese chef's knife with a 17 cm blade from the EMGA 4188 series, featuring a slim blade and sharp edge that are well-suited for precise cutting of vegetables, fish, and meat. The shape provides control for fine chopping and thin slicing. The stainless steel blade is sharp and easy to maintain. A versatile knife for chefs in restaurants, commercial kitchens, and catering who value precision work.

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Carving knife or slicer with a long, narrow 26 cm blade from the EMGA 4519 series, designed to cut meat, roasts, or ham into thin, even slices. The length allows you to pass through a piece in one stroke, resulting in clean cuts without sawing motions. The stainless steel blade is sharp and maintains its edge with proper maintenance. A handy knife for chefs in restaurants, commercial kitchens, and catering services who portion meat precisely.

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Flexible salmon knife with a long, narrow 29 cm blade from the EMGA 4541 series, designed for slicing smoked or fresh salmon into thin, uniform slices. The flexible blade glides smoothly through the fish, producing wafer-thin slices in a single motion. The stainless steel blade is sharp and easy to maintain. A specialized knife for fish kitchens, restaurants, and caterers looking to finely portion salmon and other fish.

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Pastry knife with a long, thin 26 cm blade from the EMGA 4517 series, designed for cutting cakes, pastries, and sponges into even layers and slices. The length helps to cut through a cake in one motion, resulting in neat slices without crumbling. The stainless steel blade is sharp and easy to maintain. A specialized knife for patisseries, bakeries, restaurants, and caterers looking to portion baked goods with precision.

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Meat knife from the EMGA 4114 series with a 20 cm blade, a longer version that is comfortable to work with for larger pieces of meat and longer cuts. The sharp, narrow blade provides neat slices and glides smoothly through meat and poultry. The stainless steel blade is easy to keep sharp with a sharpening steel. A handy knife for chefs, butchers, and caterers in restaurants and commercial kitchens working with volume.

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Carving knife with a 16 cm blade from the EMGA 4114 series, suitable for slicing and portioning meat and poultry. The narrow, sharp blade produces neat cuts and is easy to guide along meat. The stainless steel blade maintains its edge with regular honing and is easy to maintain. A useful knife for chefs, butchers, and caterers in restaurants and commercial kitchens who process meat daily.

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This bread knife from the EMGA 4145 series features a 23 cm serrated edge and is suitable for larger loaves and longer slices. The scalloped edge saws effortlessly through a firm crust without crushing the crumb, ensuring neat slices. The stainless steel blade stays sharp for a long time and requires little maintenance. A great knife for bakeries, restaurants, lunchrooms, and caterers that work with larger loaves.

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Bread knife with a 20 cm serrated edge from the EMGA 4143 series, designed to saw through crusty bread without compressing the crumb. The scalloped edge grips the crust and provides even slices, from baguettes to soft rolls. The stainless steel blade requires little maintenance and stays sharp for a long time. A handy knife for restaurants, lunchrooms, bakeries, and caterers that slice bread daily.

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Boning knife from the EMGA 4606 series with a narrow, sturdy 14 cm blade, designed for precisely cutting meat away from bones and joints. The narrow blade provides control when following bone and sinew, ensuring minimal meat loss. The stainless steel blade is sharp and retains its edge when honed. A targeted knife for butchers, chefs, and caterers who debone their own meat and poultry.

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Tomato knife from the EMGA 4105 series with a 14 cm serrated blade, designed to slice effortlessly through the smooth skin of tomatoes without crushing them. The serrations provide neat slices, even with other soft produce. Because serrated knives require less frequent sharpening, the stainless steel blade stays sharp for a long time. A handy knife for restaurants, lunchrooms, and caterers with a lot of soft cutting work at the salad station.

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Steak knife with a 12 cm blade from the EMGA 4050 series, designed to cut effortlessly through meat at the table. The sharp edge slices neatly through a steak or other roast without tearing, providing the guest with a pleasant dining experience. The stainless steel blade is sturdy and easy to clean. A professional table knife for restaurants, steakhouses, hotels, and caterers serving meat dishes.

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12 cm paring knife from the EMGA 4045 series, the larger size in this range, suitable for slightly larger cutting tasks while remaining handy. You use it for cutting, trimming, and preparing fruits and vegetables during prep. The stainless steel blade is sharp, easy to maintain, and long-lasting. A versatile work knife that comes in handy in most professional kitchens, from restaurants to catering.

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Meat fork from the EMGA 4400 series with 16 cm straight tines, a slightly longer version that provides extra grip for larger roasts. You can use it to hold meat while carving and to lift sturdy pieces without burning your hands. The stainless steel material is durable and easy to clean. A handy tool for chefs in restaurants, commercial kitchens, and catering services who regularly carve and serve meat.

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Straight meat fork with 14 cm tines from the EMGA 4400 series, useful for holding meat in place while carving and for lifting pieces. The straight tines provide a grip when carving roasts and poultry. The stainless steel material is sturdy, hygienic, and easy to clean. A practical tool for chefs in restaurants, commercial kitchens, and catering companies that work with meat.

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Paring knife from the EMGA 4060 series with a 10 cm blade, a convenient size for all kinds of small cutting and paring tasks for fruit and vegetables. The blade is long enough for larger work while still agile for fine tasks. The stainless steel blade is sharp and retains its edge with regular honing. A versatile utility knife for chefs in restaurants, commercial kitchens, and catering during preparation.

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This paring knife from the EMGA 4022 series has an 8 cm blade and is intended for small cutting tasks such as peeling, paring, and trimming fruits and vegetables. The short blade is agile in the hand and provides grip for precision work. The stainless steel blade is sharp and easy to maintain. A handy utility knife for chefs in restaurants, commercial kitchens, and catering companies who do a lot of preparatory cutting every day.

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8 cm paring knife from the EMGA 4042 series, a small and versatile knife for cutting, peeling, and trimming fruit and vegetables. The handy size provides control for precise work during mise en place. The stainless steel blade is sharp, easy to hone, and long-lasting with proper maintenance. A convenient basic knife that is useful in virtually every professional kitchen, from restaurants to large-scale kitchens and catering.

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Turning knife with a short, curved 6 cm blade from the EMGA 4034 series, intended for fine precision work such as turning vegetables. The curvature follows the shape of a potato or carrot, allowing you to cut even facets and neatly trim garnishes. The stainless steel blade is sharp and retains its edge with proper maintenance. A specialized knife for chefs in restaurants, commercial kitchens, and catering who pay attention to a polished finish.

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Vegetable knife from the EMGA 4010 series with an 8 cm blade, useful for peeling, cleaning, and finely chopping vegetables and fruit. The short, agile blade provides control for precise work, such as removing stems or trimming garnishes. The stainless steel blade is sharp and easy to maintain. A handy basic knife for preparation in restaurant kitchens, large kitchens, and catering companies.

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Oyster knife in the French style from the EMGA 4282 series, featuring a short, sturdy tip that you insert in a controlled manner between the shell halves to open the oyster. The shape of this type provides a grip and helps protect your hand while prying. The stainless steel blade is robust and resistant to the resistance of a closed shell. A handy knife for seafood kitchens, restaurants, and caterers who have fresh oysters on the menu.

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Oyster knife from the EMGA 4281 series with a short, sturdy blade designed for opening oysters safely. The compact tip pries the shell loose at the hinge, while the shape provides grip and protects your hand during use. The stainless steel blade is robust enough to handle the resistance of a closed oyster. A specialized knife for seafood kitchens, restaurants, and caterers who serve fresh oysters and want to shuck them on the spot.

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Mezzaluna with a 23 cm curved blade from the EMGA 4732 series, allowing you to quickly mince herbs, nuts, or vegetables with a rocking motion. The rounded edge maintains contact with the board along its full length, ensuring smooth and even chopping. The stainless steel blade is sharp and easy to clean. A handy knife for restaurants, large kitchens, and caterers who regularly prepare fresh herbs and garnishes.

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Chef's cleaver with a heavy, wide 16 cm blade from the EMGA 4680 series, designed for chopping through bones, joints, and tougher meat. The weight in the blade does most of the work, allowing you to cut through firm product with controlled strokes. The stainless steel blade is robust and retains its edge with proper maintenance. A powerful tool for butchers, chefs, and caterers who debone and trim meat and poultry themselves.

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Chinese chef's knife with a wide, rectangular 20 cm blade from the EMGA 4688 series, versatile for slicing, chopping, and mincing vegetables and meat. The wide blade is useful for scooping up sliced ingredients and transferring them to a pan or plate. The stainless steel blade is sharp and easy to maintain. A practical knife for chefs in restaurants, wok kitchens, large-scale catering, and kitchens.

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Honing steel from the EMGA 4474 series with a working length of 32 cm, a longer version that works comfortably with larger chef's and carving knives. With a few even strokes, you can hone the edge in between tasks, keeping your knives sharp without needing to sharpen them immediately. The stainless steel rod is robust and will last for years. A handy tool for chefs in restaurants, commercial kitchens, and catering who frequently work with longer knives.

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Honing steel with a working length of 26 cm from the EMGA 4474 series, used to keep the edge of your knives straight and sharp in between uses. A few strokes along the steel realign the fine burr of the blade, ensuring your knife continues to cut as it should. The stainless steel rod is sturdy and durable. An essential part of the knife set for chefs in restaurants, commercial kitchens, and catering who need to maintain a sharp edge.

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Chef's knife with a 20 cm blade from the EMGA 4572 series, a versatile essential knife for everyday slicing and chopping of vegetables, meat, and herbs. The size provides a comfortable balance between control and cutting length, suitable for most kitchen tasks. The stainless steel blade is sharp and can be easily maintained with a sharpening steel. A reliable work knife for chefs in restaurants, commercial kitchens, and catering businesses.

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Santoku chef's knife with a 17 cm blade from the EMGA 4183 series, a Japanese-inspired model with a wide blade and straight edge. The shape is well-suited for finely slicing and chopping vegetables, fish, and meat, while the wide blade also helps to scoop up ingredients. The stainless steel blade is sharp and easy to maintain. A versatile knife for chefs in restaurants, commercial kitchens, and catering.

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Meat slicing knife, also known as a slicer, with a long, narrow 26 cm blade from the EMGA 4532 series, designed to cut meat, roasts, or ham into thin, even slices. The length helps to go through a piece in a single stroke, providing neat cuts without sawing motions. The stainless steel blade is sharp and maintains its edge with proper maintenance. A targeted knife for chefs in restaurants, commercial kitchens, and catering who portion meat precisely.

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Empty chef's knife bag with space for twelve knives from the EMGA 7377 series, featuring extra room to conveniently carry a more extensive knife set. The individual compartments protect the blades and keep the knives neatly separated during transport. Convenient for chefs who work with a larger set and regularly change locations. A handy storage solution for chefs in restaurants, catering, and vocational training.

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Empty chef's knife roll with space for ten knives from the EMGA 7378 series, designed to safely store and transport your own knife set. The compartments keep the knives in place and protect both the blades and your hands during transport. Convenient for chefs who work between locations or want to store their knives outside the kitchen. A practical storage solution for chefs in restaurants, catering, and culinary training.

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16 cm meat fork with curved tines from the EMGA 4411 series, designed with a curvature that helps to securely grasp and hold meat. The curved shape provides grip when carving roasts and lifting poultry. The stainless steel material is sturdy, hygienic, and easy to clean. A useful tool for chefs in restaurants, commercial kitchens, and catering services who regularly carve and serve meat.

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Meat fork from the EMGA 4410 series with 20 cm straight tines, a longer version that provides extra grip and distance when working with larger roasts. It helps hold meat in place while carving and is used to lift sturdy pieces. The stainless steel material is durable and easy to clean. A useful tool for chefs in restaurants, large kitchens, and catering companies.

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Straight meat fork with 16 cm tines from the EMGA 4410 series, useful for holding meat while carving or slicing and for lifting larger pieces. The straight tines provide grip and stability for roasts and poultry. The stainless steel material is sturdy, hygienic, and easy to clean. A practical tool for chefs in restaurants, commercial kitchens, and catering who work with meat.

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Flexible salmon knife with a long, narrow 32 cm blade from the EMGA 4543 series, designed for slicing smoked or fresh salmon into thin, uniform slices. The flexible blade glides smoothly through the fish, delivering razor-thin cuts in a single stroke. The stainless steel blade is sharp and easy to maintain. A specialized knife for fish kitchens, restaurants, and caterers who want to portion salmon and other fish precisely.

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This heavy chef's knife from the EMGA 4584 series has a 26 cm blade and combines a longer edge with extra weight in the blade. This allows you to work powerfully and efficiently through larger and firmer products, which is useful for volume preparation. The stainless steel blade is sharp and easy to keep sharp with a honing steel. A robust knife for experienced chefs in large kitchens, restaurants, and catering companies.

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Heavy-duty chef's knife with a 20 cm blade from the EMGA 4584 series, featuring extra weight in the blade for added power when chopping and slicing. The weight helps to glide through firmer produce, such as root vegetables or small bones, with less effort. The stainless steel blade is sharp and retains its edge with proper maintenance. A sturdy knife for chefs in restaurants, commercial kitchens, and catering who prefer a more powerful tool.

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With a 32 cm blade, this chef's knife from the EMGA 4582 series is the largest size in the range, designed for heavy-duty cutting and high volumes. The long edge helps in slicing through larger products in a single motion and for efficient chopping. The stainless steel blade is sharp and, with proper maintenance, will last a long time. A powerful knife for experienced chefs in commercial kitchens, restaurants, and catering services who work with large quantities.

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26 cm chef's knife from the EMGA 4582 series, a larger size that works efficiently with larger quantities and longer cuts. With this extra-long blade, you can efficiently slice and chop vegetables, meat, and herbs, which saves time during mise en place. The stainless steel blade is sharp and retains its edge well with regular honing. A pleasant knife for chefs in restaurants, commercial kitchens, and catering businesses working with high volumes.

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Chef's knife with a 20 cm blade from the EMGA 4582 series, the versatile basic knife for slicing, chopping, and mincing vegetables, meat, and herbs. The 20 cm size works well for most daily tasks and provides a balance between maneuverability and cutting length. The stainless steel blade is sharp, easy to hone, and long-lasting with proper maintenance. A reliable workhorse for chefs in restaurants, commercial kitchens, and catering.

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Filleting knife from the EMGA 4518 series with a 20 cm flexible blade, slightly longer than the smaller model and therefore ideal for larger fish. The thin, flexible blade follows bone and skin precisely, allowing you to fillet neatly with minimal waste. The stainless steel blade is sharp and easy to hone. A handy knife for fish kitchens, restaurants, and caterers who regularly clean and portion larger fish.

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Flexible fish filleting knife with a 16 cm blade from the EMGA 4518 series, featuring a thin, flexible blade that moves smoothly along the bones and skin of the fish. This allows for precise filleting and ensures you retain as much fish flesh as possible. The stainless steel blade is sharp and easy to maintain with a sharpening steel. A targeted knife for fish kitchens, restaurants, and caterers that clean and fillet fresh fish themselves.

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With a 23 cm serrated edge, this bread knife from the EMGA 4150 series is suitable for larger loaves and longer cuts. The scalloped edge saws effortlessly through a firm crust without compressing the crumb, ensuring you get even slices. The stainless steel blade stays sharp for a long time and requires little maintenance. A pleasant knife for bakeries, restaurants, lunchrooms, and caterers that work with larger loaves.

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Bread knife with a 20 cm serrated edge from the EMGA 4149 series, designed to saw through crusty bread without crushing the crumb. The serrated edge grips the crust to provide clean cuts, from baguettes to soft rolls. The stainless steel blade retains its edge for a long time as serrated knives require little maintenance. A useful knife for restaurants, lunchrooms, bakeries, and caterers that slice bread daily.

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Flexible boning knife with a 16 cm blade from the EMGA 4603 series, the pliable blade of which can be easily guided along bones and membranes. The flexibility helps in accurately cutting meat and poultry and removing membranes. The stainless steel blade is sharp and easy to maintain with a sharpening steel. A pleasant knife for butchers, chefs, and caterers who do a lot of preparatory cutting work on meat.

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