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Kitchen Knives

Commercial Chef Knives & Kitchen Knives in Toronto & Canada

A good knife is the most-used tool in any kitchen, and this collection covers the chef's knives, slicers, bread knives, boning knives, and cleavers that commercial cooks reach for every shift. You'll want a full set when you're opening a kitchen or replacing blades that have been sharpened down. Winco's Acero line is fully forged from German steel and NSF listed, like the Acero 8" Chef's Knife, while the Sof-Tek 10" Chef's Knife has a soft, non-slip grip for long prep shifts. Mercer Culinary's Genesis 8" Chef's Knife is precision forged, and Victorinox's 12" Fibrox Slicer with a Granton edge is a favourite for carving roasts. For butchery, the Victorinox 8" Breaking Knife and Winco 8" Heavy Duty Cleaver handle the bigger cuts. From steakhouses in Toronto to bakeries in Mississauga, we deliver kitchen knives across the GTA — Brampton and Oakville included — and nationwide across Canada, right from our home base in Vaughan.

Frequently Asked Questions

Common questions we hear from operators.

What size chef's knife do I need?

For most commercial cooks, an 8" chef's knife is the best all-round size: long enough to chop and slice through most produce and proteins, but still easy to control. A 6" suits smaller hands, tight prep stations, and detail work, and the Winco Acero 6" Chef's Knife is a forged option. Go up to a 10" if you chop large volumes of vegetables or portion big cuts of meat, since the extra blade length covers more ground per stroke. The Mercer Culinary Genesis 10" Chef's Knife and the Victorinox 5.2003.25 Fibrox 10" Chef's Knife both come in at that length. If you're between sizes, pick the longer knife you can still handle comfortably.

Do I need a chef's knife and a santoku?

Most cooks don't need both, because they suit different habits. A chef's knife has a curved belly made for a rocking chop, while a santoku is shorter with a flatter edge for straight up-and-down chopping and thin, even slices, which makes it a favourite for vegetables, fish, and boneless proteins. If your line does mostly prep and slicing, a santoku can replace a chef's knife; if you do a lot of heavy chopping or rock-chop herbs, keep a chef's knife too. The Mercer Culinary Genesis 7" Santoku Knife has a Granton edge that helps food release from the blade, and the Winco Acero 7" Santoku Knife is a forged, NSF listed alternative. For a squared-off blade built for vegetables, look at the Winco Acero 7" Nakiri Knife.

What is a boning knife used for?

A boning knife removes meat from the bone and trims fat and silver skin on poultry, pork, beef, and fish, so you'll want one anywhere you break down proteins in house. Its narrow blade gets close to the bone, but it isn't meant to cut through bone itself; that's a job for a cleaver or breaking knife. A flexible blade like the Victorinox 5.6413.15 Fibrox 6" Flexible Boning Knife bends around fish and poultry, while a stiffer blade like the Victorinox 5.6603.15 Fibrox 6" Semi-Stiff Curved Boning Knife gives more control on beef and pork. The Winco Acero 6" Boning Knife and Mercer Culinary Genesis 6" Boning Knife are forged options for heavier daily use.