Cheese Knives

Cheese Knives for Cutting, Slicing & Serving:

Cheese knives are shaped for different cheese textures, from soft and creamy varieties through to firm blocks and hard aged cheeses. This collection includes individual cheese knives, specialist soft and hard cheese knives, cheese cleavers, spreaders, cheese planes, serving forks and multi-piece cheese knife sets from brands including André Verdier, Victorinox, Stanley Rogers, Swissmar, Global, Peer Sorensen, Taylors, Wilkie Brothers and Tablekraft.

Knives for Soft, Hard & Large Cheeses:

For soft and semi-soft cheeses, the range includes slotted blades designed to reduce sticking, along with longer soft-cheese knives for slicing and serving. Hard-cheese knives and cleavers provide a more substantial blade for firmer varieties, while universal designs combine features such as serrated edges, blade holes and serving prongs.

The collection also includes larger two-handled cheese knives from André Verdier and Victorinox, with blade lengths including 25cm, 30cm and 36cm. These provide another option when cutting larger blocks or wheels of cheese. At the other end of the range are compact specialist designs, including Victorinox's Swiss-made Cheese Master pocket knife with a cheese blade and built-in fondue fork.

Cheese Knife Sets & Serving Accessories:

Alongside individual knives are 2-, 3-, 4- and 6-piece cheese knife sets. Depending on the set, combinations include wedge knives, spreaders, soft cheese knives, hard cheese knives, parmesan knives, bell knives, cleavers and serving forks. Some sets are supplied in knife blocks, while selected Taylors options combine cheese knives with acacia wood, slate or marble-style serving boards for preparing a complete cheese or charcuterie presentation.

Materials & Handle Styles:

Stainless steel features throughout the range, including polished stainless steel and Global's CROMOVA 18 stainless steel. Handle materials and finishes vary from natural acacia and olive wood to ABS and polyamide, with André Verdier offering distinctive Laguiole-style designs.

Choosing the Right Cheese Knife:

Choose a slotted or perforated knife for softer, stickier cheeses, a sturdy hard-cheese knife or cleaver for firm varieties, or a mixed set when serving several cheese styles together. For larger cheeses, consider blade length and whether a two-handled design will better suit the size you regularly cut.