The research study covers the present scenario and growth prospects of the global commercial kitchen knives market for 2017-2021. The market is segmented based on product (chef’s knives, meat knives, utility knives, bread knives, carving and slicing knives, paring knives, and butter knives) and geography (the Americas, APAC, and EMEA).
A major driver of the global commercial kitchen knives market is the significant increase in the number of the hotels and restaurants globally. Another important driver is the increasing focus on preventing cross contamination of food by providing knives with different colored handles for different food products. Moreover, the growing preference for superior and specialty knives by chefs at the restaurants and the food chain outlets is also fueling the market.
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Technavio food and beverages research analysts highlight the following three factors that are contributing to the growth of the global commercial kitchen knives market:
- Increasing use of knives with color-coded handles
- Rising focus on knife handling and safety
- Increasing availability of custom knives
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Increasing use of knives with color-coded handles
Many new commercial knives are introduced in the market. Some of the major knife manufacturers are providing new products with improved designs and features for capturing larger market shares. The new designs include improvements in handle, material used for knives, and knives with improved sharpness and strength. Several types of handles are made of high-quality materials like fibrox, proflex, nylon, resin, styrene, white polypropylene, and polyoxyethylene.
Manjunath Reddy, a lead food service research analyst at Technavio, says, “Victorinox provides Victorinox Swiss Army Fibrox Pro series commercial kitchen knives. It has a patented, ergonomically designed slip-resistance handle. This prevents slippage when the knife is wet. It has a wide blade made of light-weight steel, which will provide optimum weight and balance. It has laser-tested razor-sharp edges, which rarely needs to be sharpened. This knife is appropriate for slicing cooked and grilled meat or even larger foods.”
Rising focus on knife handling and safety
Manufacturers are using various types of raw materials to improve the quality and durability of knives. Usually, high carbon stainless steel is used for making high-quality knives with increased strength and sharpness. The hardness and strength of the commercial kitchen knives are improved by increasing the carbon content. It improves the durability and resistance of the knives and therefore adds to the value of the knives.
“High-speed steel is also used for making commercial kitchen knives. HSS helps in increasing the cutting speed. The use of HSS provides high hardness and abrasion resistance to the knives. HSS is often provided with titanium nitride coating to increase the hardness of the steel and improves the life of the material. It also improves the lubrication of steel, which will result in easy passage through the food product while cutting, without sticking to it,” adds Manjunath.
Increasing availability of custom knives
Specialty knives are designed for a particular task or specialized for a particular food material. Specialty knives include tomato knives, oyster knives, grapefruit knives, decorating knives, Churrasco knives, fluting knives, and chestnut knives. The popularity of these knives is increasing due to the different applications offered by them.
Chefs and other staff in commercial kitchen prefer specialty knives for doing a particular task rather than using same knives for all purposes. This will help in making their cutting tasks easier. This helps in doing a task with improved accuracy and precision. The increasing focus of end-users on food presentation, which requires the ingredients to be cut precisely, is also expected to stimulate the growth of the specialty knives segment.
- Mercer Tool
- Wüsthof Dreizackwerk
- Zwilling J.A. Henckels
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