Royalty Line Set of 7 multi-coloured knives
Royalty Line Set of 7 multi-coloured knives
✨ Colour-coded knife set for everyday prep, with non-stick blades
This 7-piece multi-coloured knife set makes daily chopping and slicing easier to organise—grab the colour you like (or assign colours to different tasks) and get straight to prep. The non-stick surface helps reduce food sticking to the blade, which can make cutting and clean-up feel smoother.
Ideal for quick weeknight cooking and batch prep, these knives cover common kitchen jobs from slicing fruit and vegetables to trimming ingredients for stir-fries, salads, and soups. A scraper is included to help you gather chopped ingredients from the board and move them neatly into the pan or bowl.
✅ Key features
- Multi-coloured set helps you keep tasks organised (handy when cooking several ingredients at once)
- Non-stick blade surface can reduce sticking for cleaner slices and easier wipe-down
- Includes a scraper for transferring chopped ingredients and keeping your board tidy
- Good everyday set-up for mixed prep: slicing, chopping, and trimming without constantly switching tools
- Practical option for busy kitchens where speed and order matter
🍽️ How to use
- Use the scraper to scoop diced vegetables into a wok or pot without dulling the blade on the board
- Assign colours by ingredient type (e.g., veg, fruit, aromatics) to keep prep more organised
- Slice cucumbers, carrots, and herbs for salads, banchan-style sides, and noodle bowls
- Prep aromatics like garlic, ginger, and spring onion, then use the scraper to move them straight into hot oil
- Cut fruit for snacks and lunchboxes—non-stick blades can help with softer, juicier pieces
✨ Final touch
Did you know colour-coding knives can help reduce cross-contamination in busy kitchens by keeping certain knives for specific ingredient groups?
| S.P. | 48B |
|---|---|
| EAN | 2102111922542 |

Kitchen Knives: A Practical Guide to Blade Types, Steels, and Care (Including Japanese Knives)
A good knife is less about looks and more about the right shape, steel, and maintenance routine. This guide explains the most common kitchen knife types (Western and Japanese), how different blade materials behave in real cooking, what to check before buying, and how to keep your edge sharp and safe for years.



























































































































