{"title":"Cold Steel Kitchen Knives","description":null,"products":[{"product_id":"cold-steel-kuchynsky-noz-10-sefkucharsky-noz-commercial-series","title":"Cold Steel Chef's Knife 10\" Commercial Series","description":"\u003cp\u003eChef's knives are designed for slicing meat, fish, fruit and vegetables. They are larger, heavier and sit better on the tip when cutting. The Commercial Series is a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for use by butchers and meat processors, commercial kitchens and head chefs through to hunters and fishermen and home kitchens. The knife blades are made from German 4116 stainless steel. This steel is corrosion-resistant and sharpens easily to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Knives should always be washed by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. Knives must be sharpened regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening stone. Ideally, use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822319948145,"sku":"20VCBZ","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-10-sefkucharsky-noz-commercial-series-28916.jpg?v=1767769369"},{"product_id":"cold-steel-kuchynsky-noz-6-filetovaci-noz-komercna-seria","title":"Cold Steel Commercial Series 6\" Fillet Kitchen Knife","description":"\u003cp\u003eFilleting knife 6\" is a fish filleting knife with a blade length of 15 cm. Filleting is a specific task in fish preparation and requires specialist filleting knives. Commercial Series kitchen knives is a range of factory-made kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for work by butchers and fishmongers, commercial kitchens and head chefs through to hunters and anglers or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is corrosion-resistant and easy to sharpen to restore the edge. The handle is made from two materials. The handle base is made from rigid polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen knives regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, knife sharpener or honing steel. After using a sharpening stone, the blade must be aligned on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822319980913,"sku":"20VF6SZ","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-6-filetovaci-noz-komercna-seria-29235.jpg?v=1767769664"},{"product_id":"cold-steel-kuchynsky-noz-8-filetovaci-noz-komercna-seria","title":"Cold Steel Commercial Series 8\" Fillet Kitchen Knife","description":"\u003cp\u003eFilleting knife 8\" is a fish filleting knife with a blade length of 20 cm. Filleting is a specific task in fish preparation and requires specialist filleting knives. Commercial Series kitchen knives is a range of factory-made kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for work by butchers and fishmongers, commercial kitchens and head chefs through to hunters and anglers or home kitchens. The knife blades are made from German steel 4116. This steel is stainless and easy to sharpen to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Knives should always be washed by hand. Hot water and steam from the dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. Knives must be sharpened regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be aligned on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320013681,"sku":"20VF8SZ","price":31.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-8-filetovaci-noz-komercna-seria-29236.jpg?v=1767769666"},{"product_id":"cold-steel-kuchynsky-noz-boning-knife-vykostovaci-noz-kitchen-classics","title":"Cold Steel Kitchen Classics Boning Knife","description":"\u003cp\u003eKitchen Classics is not a range of kitchen knives intended for professional use, and yet you will be pleasantly surprised by their workmanship and quality. The Kitchen Classics range of kitchen knives contains both smooth and serrated blades, for example for bread, fish or vegetables. The knife blade is made from German 4110 material. Fine-grained stainless steel from Thyssen Krupp (Germany), which is commonly used in the pharmaceutical industry and in kitchen tools. The carbon and chromium content is balanced for excellent corrosion resistance and strength. Blades made from this steel can be sharpened well, making them suitable for bushcraft and outdoor knives. To ensure a safe and comfortable grip, newly designed handles are used. Inside the handle is an insert of hard plastic Zy-Ex to increase strength. Thanks to the structure and surface material of the handle, the knife does not slip in your hand even when soiled. Key features.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320046449,"sku":"59KSBNZ","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-boning-knife-vykostovaci-noz-kitchen-classics-28894.jpg?v=1767769350"},{"product_id":"cold-steel-kuchynsky-noz-commercial-series-mrt-paring-knife","title":"Cold Steel Commercial Series MRT Paring Knife","description":"\u003cp\u003eA paring knife is a knife for peeling vegetables and fruit with a smooth blade for domestic use. The blade is made from German 4110 material. Fine-grained stainless steel from Thyssen Krupp (Germany), which is commonly used in the pharmaceutical industry and in kitchen tools. The carbon and chromium content is balanced for excellent corrosion resistance and strength. Blades made from this steel can be sharpened well, making them suitable for bushcraft and outdoor knives. To ensure safe and comfortable grip, newly designed handles are used. Inside the handle is a hard plastic Zy-Ex insert to increase strength. Thanks to the structure and surface material of the handle, the knife does not slip in the hand even when soiled. Key features.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320079217,"sku":"20VPZ","price":10.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-commercial-series-mrt-paring-knife-29233.jpg?v=1767769662"},{"product_id":"cold-steel-kuchynsky-noz-kitchen-classics-kompletny-set","title":"Cold Steel Kitchen Classics Kitchen Knife Complete Set","description":"\u003cp\u003eThe Kitchen Classics range of kitchen knives is designed primarily for home use. All models in this range feature a blade of polished stainless steel with a highly sharpened edge. The knives have newly designed handles that ensure safe and comfortable grip. Inside the handle is an insert of hard Zy-Ex plastic, which significantly extends the life of the knife. The handle is wrapped in soft rubber, allowing the knife to be held firmly in the hand. Thanks to the structure and material of the handle surface, the knife does not slip in the hand even when soiled. A further advantage of the materials used is easy cleaning – the new and improved Kitchen Classics range is better than ever before. We stand behind the quality: 5-year warranty, quality blade material of German stainless steel, handle with non-slip surface, hand-washable. Knives from a reliable manufacturer. The set contains: – scissors of German stainless steel – handle with non-slip surface, hand-washable.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320111985,"sku":"59KSSET","price":247.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-kitchen-classics-kompletny-set-28905.jpg?v=1767769360"},{"product_id":"cold-steel-kuchynsky-noz-masiarsky-noz-commercial-series","title":"Cold Steel Commercial Series Butcher Knife","description":"\u003cp\u003eButcher's knife for portioning, slicing and dividing meat. Commercial Series is a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are designed to serve various tasks from butchers and meat processors, commercial kitchens and head chefs to hunters and fishermen or home kitchens. The knife blades are made from German steel 4116. This steel is stainless and easy to sharpen to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Knives should always be washed by hand. Hot water and steam from the dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. Knives must be sharpened regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be aligned on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320144753,"sku":"20VBKZ","price":31.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-masiarsky-noz-commercial-series-28914.jpg?v=1767769368"},{"product_id":"cold-steel-kuchynsky-noz-paring-knife-lupaci-noz-kitchen-classics","title":"Cold Steel Paring Knife, Kitchen Classics","description":"\u003cp\u003eKitchen Classics is not a range of kitchen knives intended for professional use, and yet you will be pleasantly surprised by their workmanship and quality. The Kitchen Classics range of kitchen knives contains both smooth and serrated blades, for example for bread, fish or vegetables. The knife blade is made from German 4110 material. Fine-grained stainless steel from Thyssen Krupp (Germany), which is commonly used in the pharmaceutical industry and in kitchen tools. The carbon and chromium content is balanced for excellent corrosion resistance and strength. Blades made from this steel can be sharpened well, making them suitable for bushcraft and outdoor knives. To ensure a safe and comfortable grip, newly designed handles are used. Inside the handle is an insert of hard plastic Zy-Ex to increase strength. Thanks to the structure and surface material of the handle, the knife does not slip in your hand even when soiled. Key features.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320177521,"sku":"59KSPZ","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-paring-knife-lupaci-noz-kitchen-classics-28903.jpg?v=1767769358"},{"product_id":"cold-steel-kuchynsky-noz-pruzny-prehnuty-vykostovaci-noz-commercial-series","title":"Cold Steel Kitchen Flexible Curved Boning Knife (Commercial Series)","description":"\u003cp\u003eA flexible curved boning knife. The boning knife is used for trimming fat and sinew and for separating meat from bone. The Commercial Series kitchen knives are a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. The knives with extremely polished blades are intended for work by butchers and meat processors, commercial kitchens and head chefs through to hunters and fishermen or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is corrosion-resistant and sharpens easily to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Always wash knives by hand. Hot water and steam from the dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen your knives regularly; blunt knives can be dangerous. You can sharpen your knives using a sharpening stone, a knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320210289,"sku":"20VBCFZ","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-pruzny-prehnuty-vykostovaci-noz-commercial-series-28986.jpg?v=1767769433"},{"product_id":"cold-steel-kuchynsky-noz-pruzny-vykostovaci-noz-commercial-series","title":"Cold Steel Commercial Series Flexible Boning Knife","description":"\u003cp\u003eFlexible boning knife. A boning knife is used for trimming fat and sinew and for separating meat from bone. Commercial Series kitchen knives are a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for work by butchers and meat processors, commercial kitchens and head chefs through to hunters and fishermen or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is corrosion-resistant and sharpens easily to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen your knives regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening steel. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320243057,"sku":"20VBBFZ","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-pruzny-vykostovaci-noz-commercial-series-28922.jpg?v=1767769376"},{"product_id":"cold-steel-kuchynsky-noz-scimitar-noz-commercial-series","title":"Cold Steel Scimitar Kitchen Knife, Commercial Series","description":"\u003cp\u003eScimitar or Cimeter is a large curved butcher's knife with a 25 cm blade. Commercial Series is a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for use from butchers' shops and butcheries, commercial kitchens and chefs to hunters and fishermen or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is stainless and sharpens easily to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your butcher's knife Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen your knives regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, knife sharpener or honing steel. After using a sharpening stone, the blade must be aligned on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320275825,"sku":"20VSCZ","price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-scimitar-noz-commercial-series-28988.jpg?v=1767769434"},{"product_id":"cold-steel-kuchynsky-noz-sef-kucharsky-noz-kitchen-classics","title":"Cold Steel Kitchen Classics Chef's Knife","description":"\u003cp\u003eKitchen Classics is not a range of kitchen knives intended for professional use, and yet you will be pleasantly surprised by their workmanship and quality. The Kitchen Classics range of kitchen knives contains both smooth and serrated blades, for example for bread, fish or vegetables. The knife blade is made from German 4110 material. Fine-grained stainless steel from Thyssen Krupp (Germany), which is commonly used in the pharmaceutical industry and in kitchen tools. The carbon and chromium content is balanced for excellent corrosion resistance and strength. Blades made from this steel can be sharpened well, making them suitable for bushcraft and outdoor knives. To ensure a safe and comfortable grip, newly designed handles are used. Inside the handle is an insert of hard plastic Zy-Ex to increase strength. Thanks to the structure and surface material of the handle, the knife does not slip in your hand even when soiled. Key features.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320308593,"sku":"59KSCZ","price":31.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-sef-kucharsky-noz-kitchen-classics-28898.jpg?v=1767769354"},{"product_id":"cold-steel-kuchynsky-noz-sekacik-commercial-series","title":"Cold Steel Commercial Series Chopper Kitchen Knife","description":"\u003cp\u003eA meat cleaver is a specialised kitchen tool designed for processing and cutting meat. It is a sharp metal head with a rectangular shape. Compared with knives, a meat cleaver is designed for chopping, but it is also heavier, which gives it greater kinetic energy. The Commercial Series kitchen knives are a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for work from butchers and meat processors, commercial kitchens and head chefs to hunters and fishermen or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is corrosion-resistant and easy to sharpen to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat cleaver Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials, such as wood or plastic, when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen your knives regularly; blunt knives can be dangerous. You can sharpen your knives using a sharpening stone, a knife sharpener or a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320341361,"sku":"20VCLEZ","price":67.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-sekacik-commercial-series-28987.jpg?v=1767769434"},{"product_id":"cold-steel-kuchynsky-noz-set-6-steakovych-nozov-kitchen-classics","title":"Cold Steel Kitchen Knife Set 6 Steak Knives (Kitchen Classics)","description":"\u003cp\u003eThe Kitchen Classics range of kitchen knives is designed primarily for home use. All models in this range feature a blade made from polished stainless steel with a high-quality sharpened edge. The knives have newly designed handles that ensure safe and comfortable grip. Inside the handle is an insert made from hard Zy-Ex plastic, which significantly extends the life of the knife. The handle is wrapped in soft rubber, ensuring the knife stays firmly in your hand. Thanks to the structure and surface material of the handle, the knife does not slip in your hand, even when soiled. Key features.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320374129,"sku":"59KSS6Z","price":71.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-set-6-steakovych-nozov-kitchen-classics-28904.jpg?v=1767769358"},{"product_id":"cold-steel-kuchynsky-noz-slicer-noz-na-spracovanie-masa-kitchen-classics","title":"Cold Steel Kitchen Classics Slicer Knife","description":"\u003cp\u003eKitchen Classics is not a range of kitchen knives intended for professional use, and yet you will be pleasantly surprised by their workmanship and quality. The Kitchen Classics range of kitchen knives contains both smooth and serrated blades, for example for bread, fish or vegetables. The knife blade is made from German 4110 material. Fine-grained stainless steel from Thyssen Krupp (Germany), which is commonly used in the pharmaceutical industry and in kitchen tools. The carbon and chromium content is balanced for excellent corrosion resistance and strength. Blades made from this steel can be sharpened well, making them suitable for bushcraft and outdoor knives. To ensure a safe and comfortable grip, newly designed handles are used. Inside the handle is an insert of hard plastic Zy-Ex to increase strength. Thanks to the structure and surface material of the handle, the knife does not slip in your hand even when soiled. Key features.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320406897,"sku":"59KSSLZ","price":23.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-slicer-noz-na-spracovanie-masa-kitchen-classics-28906.jpg?v=1767769361"},{"product_id":"cold-steel-kuchynsky-noz-slock-master","title":"Cold Steel Slock Master Kitchen Knife","description":"\u003cp\u003eSlock Master is a knife whose shape is derived from a butcher's knife for food preparation. It is a versatile knife with an emphasis on cutting efficiency. The kitchen knives of the Commercial Series are mass-produced kitchen knives personally designed by Cold Steel president Lynn C. Thompson. Tim Wells, who specialises in hunting with primitive weapons, contributed to the development of this particular knife. Knives with an extremely polished blade are intended for everyone, from butchers in abattoirs, through professional chefs in commercial kitchens to hunters, fishermen and keen home cooks. The knife blades are made from German 4116 steel. This steel is stainless and easy to sharpen to restore the edge. The handle is made from two materials. The load-bearing part of the handle is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties. The handle surface is coated with a soft and flexible synthetic polymer with Kray-Ex surface treatment, which prevents the handle from slipping. How should you care for a meat knife properly? Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent blunting. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials, such as wood or plastic, when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen knives regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, a knife sharpener or a honing steel. After using a sharpening stone, the blade must be aligned on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320439665,"sku":"20VSTW","price":39.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-slock-master-29124.jpg?v=1767769560"},{"product_id":"cold-steel-kuchynsky-noz-steakovy-noz-kitchen-classics","title":"Cold Steel Kitchen Classics Steak Knife","description":"\u003cp\u003eKitchen Classics is not a range of kitchen knives intended for professional use, and yet you will be pleasantly surprised by their workmanship and quality. The Kitchen Classics range of kitchen knives contains both smooth and serrated blades, for example for bread, fish or vegetables. The knife blade is made from German 4110 material. Fine-grained stainless steel from Thyssen Krupp (Germany), which is commonly used in the pharmaceutical industry and in kitchen tools. The carbon and chromium content is balanced for excellent corrosion resistance and strength. Blades made from this steel can be sharpened well, making them suitable for bushcraft and outdoor knives. To ensure a safe and comfortable grip, newly designed handles are used. Inside the handle is an insert of hard plastic Zy-Ex to increase strength. Thanks to the structure and surface material of the handle, the knife does not slip in your hand even when soiled. Key features.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320472433,"sku":"59KSSZ","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-steakovy-noz-kitchen-classics-28907.jpg?v=1767769361"},{"product_id":"cold-steel-kuchynsky-noz-tuhy-prehnuty-vykostovaci-noz-commercial-series","title":"Cold Steel Kitchen Commercial Series Curved Boning Knife","description":"\u003cp\u003eA solid curved boning knife. A boning knife is used for trimming fat and sinew and for separating meat from bone. Commercial Series kitchen knives are a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for work from butchers and meat processors, commercial kitchens and head chefs to hunters and fishermen or home kitchens. The knife blades are made from German 4116 steel. This steel is stainless and easy to sharpen to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care properly for a meat knife Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen your knives regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, a knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320505201,"sku":"20VBCZ","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-tuhy-prehnuty-vykostovaci-noz-commercial-series-28913.jpg?v=1767769368"},{"product_id":"cold-steel-kuchynsky-noz-tuhy-vykostovaci-noz-commercial-series","title":"Cold Steel Commercial Series Boning Knife","description":"\u003cp\u003eA solid boning knife. A boning knife is used for trimming fat and sinew and for separating meat from bone. Cold Steel's Commercial Series kitchen knives are a range of factory-made kitchen knives designed by Cold Steel president Lynn C. Thompson. The knives, with extremely polished blades, are intended for use by butchers and meat processors, commercial kitchens and head chefs, as well as hunters and fishermen or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is corrosion-resistant and easy to sharpen to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials, such as wood or plastic, when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen your knives regularly; blunt knives can be dangerous. You can sharpen your knives using a sharpening stone, a knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening steel. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320537969,"sku":"20VBBZ","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-tuhy-vykostovaci-noz-commercial-series-28985.jpg?v=1767769431"},{"product_id":"cold-steel-kuchynsky-noz-utility-knife-univerzalny-noz-kitchen-classics","title":"Cold Steel Kitchen Utility - Universal (Kitchen Classics)","description":"\u003cp\u003eKitchen Classics is not a range of kitchen knives intended for professional use, and yet you will be pleasantly surprised by their workmanship and quality. The Kitchen Classics range of kitchen knives contains both smooth and serrated blades, for example for bread, fish or vegetables. The knife blade is made from German 4110 material. Fine-grained stainless steel from Thyssen Krupp (Germany), which is commonly used in the pharmaceutical industry and in kitchen tools. The carbon and chromium content is balanced for excellent corrosion resistance and strength. Blades made from this steel can be sharpened well, making them suitable for bushcraft and outdoor knives. To ensure a safe and comfortable grip, newly designed handles are used. Inside the handle is an insert of hard plastic Zy-Ex to increase strength. Thanks to the structure and surface material of the handle, the knife does not slip in your hand even when soiled. Key features.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320570737,"sku":"59KSUZ","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-utility-knife-univerzalny-noz-kitchen-classics-28908.jpg?v=1767769361"},{"product_id":"cold-steel-kuchynsky-noz-velky-stahovaci-noz-commercial-series","title":"Cold Steel Commercial Series Large Boning Knife","description":"\u003cp\u003eA large butcher's skinning knife with a blade shape suited to easy skinning of game. The Commercial Series kitchen knives are a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for work from abattoirs and butchers, commercial kitchens and head chefs through to hunters and fishermen or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is stainless and sharpens easily to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your butcher's knife Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen your knives regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320603505,"sku":"20VBSKZ","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-velky-stahovaci-noz-commercial-series-28915.jpg?v=1767769369"},{"product_id":"cold-steel-kuchynsky-noz-western-hunter-komercna-seria","title":"Cold Steel Western Hunter Kitchen Knife, Commercial Series","description":"\u003cp\u003eCold Steel \u003cstrong\u003eCommercial Series\u003c\/strong\u003e was created as a result of the founder Lynn C. Thompson's many years of experience, during which he travelled the world testing knives for hunting, fishing and game processing. Not only did he donate the game to local communities, but he also drew inspiration from butchers, fishermen and chefs from around the world. The result is a series of knives that address the real needs of professionals in various environments – from abattoirs and hunting lodges to catering establishments.\u003c\/p\u003e\n\u003cp\u003eThis particular model combines \u003cstrong\u003ehigh sharpness and durability\u003c\/strong\u003e with an emphasis on safe and comfortable grip even during extended use. The blade is made from quality German \u003cstrong\u003estainless steel 4116\u003c\/strong\u003e (with cryogenic quenching), which is easy to sharpen and holds its edge for a long time – an ideal property for butchers, fish processors or chefs. The handle has a hard core of \u003cstrong\u003eZy-Ex™\u003c\/strong\u003e for maximum strength and a soft, slip-resistant surface of \u003cstrong\u003eKray-Ex™\u003c\/strong\u003e, which is safe when working with food.\u003c\/p\u003e\n\u003cp\u003eUse:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003efor butchers and meat processing\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003efishing and fish cleaning\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ekitchen and catering use\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ehunting and game processing\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eideal also as a universal outdoor knife\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eOverall length:\u003c\/strong\u003e 28.5 cm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 15.2 cm (6\")\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 3.5 mm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlade shape:\u003c\/strong\u003e Drop Point\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlade material:\u003c\/strong\u003e German stainless steel 4116 (Cryo Quenched)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eHandle material:\u003c\/strong\u003e Kray-Ex™ with Zy-Ex™ core\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 13.3 cm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 125 g\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e fixed blade\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSheath:\u003c\/strong\u003e Secure-Ex® sheath available for purchase\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Commercial Series\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822320636273,"sku":"20VSHSZ","price":35.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-kuchynsky-noz-western-hunter-komercna-seria-29224.jpg?v=1767769654"},{"product_id":"cold-steel-noz-s-pevnou-cepelou-canadian-belt-knife","title":"Cold Steel Canadian Belt Knife Fixed Blade","description":"\u003cp\u003eThe Cold Steel Canadian Belt Knife from Cold Steel has the same design, dimensions and functionality as its original predecessor. However, we have used the most modern materials in its manufacture. Our current version is made from German stainless steel 4116, which is used in the medical and pharmaceutical industries and in the manufacture of kitchen knives. The handle is made from polypropylene. It withstands heavy blows and very rough handling.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822322766193,"sku":"20CBL","price":20.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-noz-s-pevnou-cepelou-canadian-belt-knife-29022.jpg?v=1767769464"},{"product_id":"cold-steel-noz-s-pevnou-cepelou-commercial-series-scalper","title":"Cold Steel Commercial Series Scalper Fixed Blade Knife","description":"\u003cp\u003eA scalpel is a knife that derives from a food preparation knife. It is a versatile knife with an emphasis on cutting efficiency. Kitchen knives in the Commercial Series range are mass-produced kitchen knives personally designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for everyone from butchers in abattoirs, through professional chefs in commercial kitchens to hunters, fishermen and keen home cooks. The knife blades are made from German steel 4116. This steel is stainless and easy to sharpen to restore the edge. The handle is made from two materials. The load-bearing part of the handle is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties. The handle surface is coated with a soft and flexible synthetic polymer with Kray-Ex surface treatment, which prevents the handle from slipping. How should you care for a meat knife properly? Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen knives regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, a knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.\u003c\/p\u003e","brand":"Cold Steel","offers":[{"title":"Default Title","offer_id":62822322831729,"sku":"20VSKSZ","price":31.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0069\/3105\/files\/cold-steel-noz-s-pevnou-cepelou-commercial-series-scalper-29054.jpg?v=1767769494"}],"url":"https:\/\/www.waragod.com\/collections\/cold-steel-kitchen-knives.oembed","provider":"WARAGOD","version":"1.0","type":"link"}