Barbecue
Order: Most accessed products
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Where to buyTramontina 8" stainless steel knife with brown Polywood handle and leather sheath
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Where to buyTramontina 10" stainless steel knife with red Polywood handle
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Where to buyTramontina stainless steel 8" butcher's knife with red polywood handle and leather sheath
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Where to buyTramontina stainless steel 10" butcher's knife with brown polywood handle
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Where to buyTramontina 10" stainless steel knife with brown Polywood handle
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Where to buyTramontina chrome-plated carbon steel sharpening steel with red Polywood handle
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Where to buyTramontina 8" stainless steel knife with red Polywood handle
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Where to buyTramontina stainless steel 10" butcher's knife with red polywood handle
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Where to buyTramontina chrome-plated carbon steel honing steel with brown polywood handle
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Where to buyTramontina 8" stainless steel knife with brown Polywood handle
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Where to buy8" Meat knife
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Where to buy6" Filet knife
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Where to buy8" Meat Knife
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Where to buyTramontina 8" stainless steel knife with brown Polywood handle
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Where to buyTramontina 8" stainless steel knife with red Polywood handle
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Where to buyTramontina 8" stainless steel knife with red Polywood handle
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Where to buyTramontina stainless steel 6" boning knife with red polywood handle
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Where to buyDiamond knife sharpener
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Where to buyTwo-sided whetstone
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Where to buyKnife sharpening angle guide
Cutting, chopping, slicing, or boning: whatever the recipe, the truth remains that the right knife makes all the difference in our daily cooking routine. TRAMONTINA presents a complete line of knives of the most diverse models – from cleavers to items for preparing sushi and sashimi. Discover the pleasure of creating in the kitchen with much more convenience, accuracy, and reliability.
CHECK OUT ALL THE TYPES OF KNIVES AND THEIR DIFFERENT USES.
VEGETABLE AND FRUIT KNIFE
For cutting, peeling and decorating medium-sized fruits and vegetables.
FRUIT KNIFE
Ideal for cutting and peeling various fruits.
VEGETABLE AND FRUIT KNIFE
Ideal for peeling, decorating and cleaning food.
TOMATO KNIFE
The microserrated blade cuts through the tomato skin without squishing it.
PEELING KNIFE
For paring, peeling, and sculpting fruits and vegetables.
VEGETABLE AND FRUIT KNIFE
Ideal for cutting, peeling, and delicate slicing.
CLEAVER
Ideal for breaking and separating bones.
BONING KNIFE
Ideal for separating meat from bones and removing fat.
COLD CUTS KNIFE
Recommended for cutting thin slices of cold cuts.
FILLET KNIFE
With its flexible blade, this knife is recommended for filleting and skinning fish.
CHEESE KNIFE
Ideal for cutting and slicing soft and semi hard-cheeses.
BREAD KNIFE
The serrated blade slices without squishing.
STEAK/FRUIT KNIFE
With its serrated edge, this knife is ideal for cutting cooked meats and fruit.
PASTRY KNIFE
With its long, serrated blade, this knife is ideal for cutting cakes and pies.
KITCHEN KNIFE
The hard and narrow blade facilitates cutting various kinds of foods.
BUTCHER’S KNIFE
With its rigid blade and curved tip, this knife is ideal for cutting raw or cooked meats.
SANDWICH KNIFE
With its serrated blade, this knife is ideal for slicing bread for sandwiches.
COOK’S KNIFE
Traditionally used for cutting fish, this knife has varied uses in the kitchen.
UTILITY KNIFE
With its sword-like tip, this knife helps with opening and piercing the food.
CARVING KNIFE
With its long blade, slightly curved at the tip, this knife is ideal for carving roasted meat and poultry.
CHEF’S KNIFE
All the versatility of the main utensil in the kitchen.
OYSTER KNIFE
Flexible, easy to use and safe for opening oysters.
NAKIRI KNIFE
A wider blade for quick and uniform cutting of vegetables.
MEZZALUNA KNIFE
The curved blade makes it easy to chop herbs and spices.
YANAGIBA KNIFE
Classic style used in Asian cuisine, with a wider blade to ensure incredibly precise cuts. Essential for preparing sushi and sashimi.
SANTOKU KNIFE
Ideal for slicing, dicing, and chopping.
DEBA KNIFE
A strong blade for heavy cuts, widely used in cleaning and preparing fish.
ASIAN CLEAVER
Ideal for slicing and chopping vegetables and proteins.
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