Not every ingredient calls for the same movement. A ripe tomato, a bread crust, a little butter or an oyster needs a different tool. Our specialist knives bring these useful shapes together, each designed for a particular preparation. From kitchen to garden, they help your hand do what is needed, simply, with more room for the pleasure of preparing food.
A shape, a purpose, a noticeable difference
A paring knife handles many preparations. Some tasks benefit from another kind of blade: fine serrations to cut into a tomato, larger teeth for bread or a rounded end for spreading a terrine. A tool’s shape makes sense when it meets the ingredient, rather than through a list of features alone.
At Nogent***, this attention to the edge is developed in Biesles, Haute-Marne. For our knives, cutting, heat treatment and finishing form part of the manufacturing knowledge brought together on site. Handles vary by model: solid wood, polypropylene or a bio-based material. Choose for the feel in your hand and for your cleaning routine. There is no need to find one tool that replaces everything else. A specialist knife earns its place by helping with a specific task in a real, everyday kitchen.
From market ingredients to the table
For fruit and vegetables, the 11 cm tomato knife has fine 1 mm serrations. The mini santoku, also 11 cm long, cuts, chops and slices with a taller blade. The bird’s beak knife follows contours with its curved 6 cm blade. Each offers a different way to approach the same basket of ingredients.
At breakfast, the bread knife and baguette knife prepare the slices. A rounded spreader then adds butter, jam or soft cheese. Distinct purposes that complement one another naturally around the table.
For seafood, the oyster knife and Vitécaille fish scaler answer different needs. The gardening knife helps with harvesting before you return to the kitchen. Our left-handed selection also provides tools adapted to the left hand. Begin with the tasks you do most often: the right tool is the one that makes that action simpler, without asking you to change what you enjoy about cooking.
