Kyocera CM20C salt and pepper mill set - black and white

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.

Essential tools include good quality knives, cutting boards, pots and pans of various sizes, ladles, spatulas, whisks, and bowls. These tools allow you to easily handle most everyday cooking tasks.

It depends on the use: stainless steel is versatile and durable, cast iron retains heat well, aluminum is lightweight and has excellent heat conductivity, while ceramic offers a non-stick surface without chemicals.

Consider the material (stainless steel, aluminum, copper), compatibility with your stovetop, the number of pieces included, and ease of cleaning. A good set should be versatile and long-lasting.

Avoid using metal utensils on non-stick coatings, do not heat pots empty, and clean them with soft sponges. When storing, protect surfaces by stacking pots with cloths or separators to prevent scratches.

It’s important to wash them immediately after use, avoiding harsh detergents especially on delicate materials like wood or ceramic. Some tools are dishwasher safe, while others, like knives and special pots, should be hand washed. Always follow the manufacturer’s instructions.

Replace utensils when they show significant wear, such as deep scratches on non-stick surfaces, broken or deformed parts, or when the material emits unusual odors or substances.

Contact us! We can help you find the right utensil or suggest suitable alternatives for your needs.

They are essential because ceramic requires specific tools: dedicated sharpeners, guards and storage solutions help prevent damage and maintain blade performance over time.

They should be chosen according to function: sharpeners for edge restoration, guards for transport and supports for storage. The goal is to build a system that matches the way the knife is actually used.

Standard abrasives may damage ceramic or prove ineffective; specific materials and geometries are required.

They should be kept clean and replaced when worn out; unsuitable accessories can compromise the blade.

Kyocera stands out for build quality, production precision and the use of zirconia ceramic, an advanced material that helps deliver light weight, clean cutting and long edge retention. Compared with many more generic options, the result is a more precise, consistent and reliable user experience over time.

The main differences concern finish, ergonomics and the level of blade development. White is more essential and lightweight, while Shin Black represents a more advanced option with a stronger sense of solidity and long-term durability.

They are ideal for users looking for lightness, cutting precision and low maintenance, especially when working with fruit, vegetables and delicate ingredients.

Choose White for simplicity and ease of use; choose Shin Black for a more advanced ceramic and a greater sense of durability.

Hand washing, immediate drying and use on wood or polyethylene cutting boards are recommended. Sharpening should only be carried out with ceramic-specific tools, while impacts, twisting, bones and frozen foods should be avoided.

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

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.

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