Beyond the Chef's Knife
Certain cuts require a specialized blade, carving a roast, breaking down poultry, filleting fish, or reducing a whole bird to pieces. At Tarzian West for Housewares, Brooklyn's neighborhood kitchen store since 1977, our carving, boning, and cleaver collection covers the specialized blades that extend a knife collection into professional territory.
Carving Knives & Forks. The Opinel Parallèle No.120 Carving Knife for a French-crafted, slender carving blade designed to glide cleanly through roasted meats, releasing each slice without tearing. The Opinel No.124 Carving Fork to accompany it, holding the roast steady while you carve. The Rösle Rockwood Carving Knife for a premium German carving blade paired with Rösle's signature Rockwood handle. The Jean Dubost Stainless Steel Carving Set for a complete carve-at-the-table presentation set.
Boning Knives. The Wüsthof Classic Boning Knife 6" for the trusted German forged blade purpose-built for separating meat from bone, flexible enough for poultry, rigid enough for beef.
Cleavers. The Wüsthof Gourmet Cleaver 6" for a heavy-duty, broad-blade cleaver purpose-built for chopping through cartilage, bone, and dense vegetables. The Four Seasons Cleaver 6" and Helen's Asian Kitchen 8" Chinese Chef Knife for Chinese-style cleavers that double as a multipurpose prep knife in Asian cooking traditions.
Slicers & Specialty. The Wüsthof Classic Salmon Slicer 12" for long, flexible slicing of smoked salmon, prosciutto, and raw fish. The YARI Sashimi Knife Damascus Steel and Sanshu Sashimi Knife for Japanese single-bevel sashimi blades. The Sekiryu Nakiri 180mm for a Japanese vegetable cleaver with a straight edge for push-cutting vegetables.
