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Knives & Sharpeners

118 products

Professional chef knives, butchery knives, bread knives and sharpening equipment for commercial kitchens. Chosen for edge retention, grip security in wet hands and compliance with commercial hygiene expectations.

Showing 80 of 118 products

Knife Cases

Bread Knives (Victorinox)

Carving Knife/Cooks Knife (Victorinox)

Boning Knives (Victorinox)

Heavy Duty German Knives (Four Star)

Cut Resistant Glove

Miscellaneous

Super Schere Scissor

Bakers Blade

Cimeter/Butchers Knife (Victorinox)

Cleavers (Victorinox)

Dough Knife (Victorinox)

Knife Sharpener

Straight Paring Knives (Victorinox)

Slicing Knife (Victorinox)

Shaping Knife (Victorinox)

Showing 80 of 118

Steel, edge and how often you sharpen

Harder steels hold an edge longer but chip more easily and take more work to re-profile. Softer European-style steels dull faster but are quickly brought back with a steel and forgive the abuse of a busy service. Choose according to who is using the knife and how disciplined your sharpening routine is — a hard Japanese edge in a kitchen without a sharpening habit is a false economy.

Honing and sharpening are different tasks. A steel realigns an edge and should be used daily; a stone or machine removes metal and re-creates the edge, typically weekly to monthly depending on volume.

Handles, hygiene and colour coding

Moulded polypropylene handles are standard in commercial kitchens because they survive dishwashers and provide grip when wet. Riveted wooden handles look better but harbour bacteria at the seam and degrade in a commercial wash.

Colour-coded handles are the simplest cross-contamination control you can implement: red for raw meat, blue for seafood, green for produce, yellow for cooked poultry, white for dairy and bakery. Matching your boards to the same scheme makes the system self-enforcing.

What to look for when buying

  • Match steel hardness to your team's actual sharpening routine.
  • Moulded, dishwasher-safe handles outlast riveted timber in commercial use.
  • Colour-code knives and boards to control cross-contamination.
  • A serrated bread knife should be replaced, not sharpened, once teeth are worn.
  • Store on magnetic strips or in blocks, never loose in a drawer.

Who this range suits

  • Restaurant and hotel prep sections
  • Butchery and smallgoods production
  • Bakery slicing and portioning
  • Café and sandwich bar assembly

Delivery & warranty

Australia-wide delivery from Yennora NSW, with stocked items generally dispatched in 1–2 business days. Machinery carries the manufacturer's warranty and our own stainless fabrication is warranted against defects in workmanship. Shipping & returns

Knives & Sharpeners — frequently asked questions

How often should commercial kitchen knives be sharpened?
Hone daily with a steel and properly sharpen on a stone or machine weekly to monthly, depending on volume. A knife that needs pressure to cut is already blunt enough to be a safety risk.
Can commercial knives go through the dishwasher?
Many moulded-handle knives are dishwasher rated, but machine washing dulls edges faster and risks damage from knocking. Hand washing and immediate drying gives noticeably longer edge life.
What is the standard colour-coding system for knives?
Red for raw meat, blue for raw seafood, green for fruit and vegetables, yellow for cooked poultry, and white for dairy and bakery. Match your cutting boards to the same scheme.

Related buying guides

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