FIMAR 4-Blade Knife Set for Commercial Kitchens

A four-blade knife set built for the demands of a professional kitchen, where speed and consistency matter. Instead of a single blade that must be swapped or sharpened for each task, this unit holds four blades at once, each shaped for a different cut—slicing, dicing, chopping or mincing. The operator selects the blade by rotating the head, eliminating the pause between jobs and keeping the workflow smooth. The blades are mounted on a central spindle that locks each one into position. When the handle is pressed, the chosen blade descends and makes contact with the food; releasing the handle retracts it, so the next blade can be brought forward without touching the cutting edge. This design reduces the risk of accidental cuts during blade changes and keeps the operator's hands clear of the work surface while the knife is in motion. Each blade is made for a specific shape of cut: one produces thin, even slices; another yields small, uniform cubes; a third chops herbs or nuts finely; the fourth minces garlic or shallots into a paste. The set does not include a sharpening mechanism, so blades must be removed and honed separately when they dull. Each blade locks into the base with a single twist, letting you switch from julienne to batonnet without interrupting prep flow. The operator loads the ingredient onto the cutting board, selects the desired blade by turning the head until it clicks, then presses the handle to lower the blade and draw it through the food. After each pass, the handle is released, the blade retracts, and the next blade can be selected if a different cut is needed. No tools are required to change blades, and the unit is designed to be held in one hand while the other hand steadies the food. Construction is a single-piece body with a textured grip for secure handling when wet. The blades are stainless steel, resistant to corrosion and easy to clean. The spindle and locking mechanism are metal, ensuring the blades stay aligned during use. There are no stated variants or additional parts; the set is supplied as four blades mounted on one handle. Cleaning follows from the materials: the blades and spindle can be washed in hot water with detergent, then dried immediately to prevent water spots. The handle should not be submerged; a damp cloth removes any residue. Blades should be sharpened regularly to maintain their edge, but the set itself has no moving parts that require lubrication or adjustment. The set is catalogued under professional kitchen knives and is typically used in prep areas where multiple cuts are needed in quick succession—sandwich shops, salad bars, or catering operations that prepare large volumes of vegetables, herbs or nuts daily.