The kitchen knife par excellence; you can use it among other things - cut meat - scale fish - grate vegetables - chop onions - crush peppercorns and much more.

Large it must be, then it supports the various operations with its weight alone. The perfect handling of this universal tool succeeds after some practice: always grasp the handle with all fingers, pressing the thumb against the blade. When weighing herbs, the rounded tip of the knife is pressed onto the work surface with one hand, while the other guides the knife up and down in an arc.

The most versatile knives are the small office knife (Couteau d'Office) and the large chef's knife (Couteau de Chef) with rigid blades protruding widely at the bolster.