Cooks Knives

Cooks Knives are the core blades every professional kitchen, cafe, restaurant or hotel relies on for daily prep. This range covers versatile chef-style knives in multiple lengths, colours and profiles to handle slicing, dicing, chopping and fine trimming. Designed for commercial use, they combine sharp, durable blades with ergonomic handles for safe, comfortable grip through long shifts. Reliable cooks knives help maintain speed of service, consistent cuts and excellent food presentation in busy Irish kitchens.

• Versatile cooks knives suitable for chopping vegetables, slicing meat and general prep in professional and home kitchens.
• Colour coded options, such as purple and brown handles, to support HACCP food safety and reduce cross-contamination risks.
• Available in a choice of blade lengths to match different cutting tasks, from fine work to heavy-duty prep.
• Durable, high-performance blades designed to hold a sharp edge and withstand intensive daily use.
• Ergonomic, non-slip handles that improve comfort, control and safety during long prep sessions.
• Trusted professional brands selected for reliability in restaurants, hotels, catering operations and food trucks.

How to choose the right Cooks Knives

• Match blade length to your main tasks: shorter blades for fine work and trimming, longer blades for large joints, veg prep and bulk chopping.
• Consider handle colour coding to align with your HACCP plan, keeping raw meat, cooked food and allergen prep clearly separated.
• Choose blade materials and brands known for edge retention and durability to minimise sharpening downtime in busy services.
• Think about grip and ergonomics, especially for chefs working long shifts, to reduce fatigue and improve control.
• Assess how many stations you run and stock enough cooks knives so each chef has the right blade to hand.
• Pair your knives with suitable chopping boards and storage solutions to keep prep areas organised and compliant.

Care and maintenance

• Wash knives promptly after use with warm, mild detergent and dry immediately to protect the blade and handle.
• Avoid abrasive pads and harsh chemicals that can damage the blade surface or handle material over time.
• Use honing steels regularly and schedule proper sharpening to maintain a keen, safe cutting edge.
• Store cooks knives in racks, blocks or protective sheaths to prevent damage to the edge and reduce accident risk.
• Never leave knives soaking in sinks or hidden under cloths, as this increases corrosion and safety hazards.
• Inspect handles and blades frequently for chips, cracks or loose fittings and replace any damaged knives promptly.

Complete your setup with our wider ranges of chefs knives, cutting boards, knife storage and food preparation tools to streamline every station.

Need help choosing? Call Caterboss on (01) 687 5772.