Global GS21 couple of flexible brushes

The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.

Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.

Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.

Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.

A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.

The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.

Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.

European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.

To get started, you'll only need a few essential tools: a spatula, a whisk, a piping bag with nozzles, some baking molds, a rolling pin, and an accurate scale. These are enough to begin making a wide range of desserts.

Silicone molds are flexible, non-stick, and easy to unmold—ideal for soft cakes or single-portion desserts. Stainless steel molds ensure more even baking and are perfect for pies, cakes, and cookies.

Always dry your tools completely before storing them, especially metal ones. Avoid humid environments and, if possible, store items separately to prevent scratches or damage.

It depends on the material. Most silicone and stainless steel tools are dishwasher safe. Wooden or delicate items, however, should be washed by hand. Always check the manufacturer's care instructions.

Piping bags with various nozzles, offset spatulas, scrapers, molds for sugar paste, and fine cutters will help you achieve professional-looking finishes on cakes, cookies, and pastries.

It’s essential for preparations that require precision, such as Italian meringue, tempered chocolate, or custards. A digital probe thermometer is the most accurate and versatile option.

There aren’t specific tools, but it’s crucial to use clean or dedicated utensils and bowls to avoid cross-contamination. Using separate scales also helps ensure safe preparation.

Contact us! We’ll be happy to help you find the right tool or suggest a suitable alternative.

The GS Series is a compact and lightweight line designed to offer maximum control during precision and delicate tasks.

It is ideal for vegetables, fruit and all preparation work that requires accuracy and agility.

The GS Series is best used as a complement to a larger main knife rather than as the only knife in the kitchen.

Its light weight provides excellent manoeuvrability and precise control during use.

The seamless stainless steel design and the distinctive dimpled anti-slip handle, combined with thin, well-balanced blades.

Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.

They are ideal for those seeking lightness, manoeuvrability and precision, both in professional kitchens and advanced home use.

The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.

Hand washing, immediate drying and regular sharpening are recommended. Avoiding aggressive tools and unsuitable surfaces helps preserve the edge longer.

Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.

A main knife (chef or gyuto), a paring knife and a serrated bread knife cover most kitchen needs.