Everyday KitCHen Essentials and Specialty Cooking Tools

Whisk offers North Carolina’s largest selection of high-quality American, German, Swiss and Japanese cutlery to keep your cooking skills sharp. Whether you need a knife set, hard-to-find specialty knives, steel knives, ceramic knives, cutting boards or knife sharpeners, Whisk’s cutlery selection will meet any need.
Come on in and see our wide selection of knives and accessories from Benriner, Borner, Brod & Taylor, Cuisinart, Epicurian, Ferrum, Global, John Boos Blocks, JK Adams, Kuhn Rikon, Kyocera, MAC, Messermeister, Miyabi, OXO, Progressive, ProTeak, Shun, Swissmar, Worksharp Culinary, Victorinox, Wüsthof, Zwilling J.A. Henkels. And to keep your knives in tip top shape and improve your knife skills, we offer in-store knife and scissors sharpening services and knife skills classes.
See what other brands we carry.



We carry all of the essentials

Boning Knives:  The Boning Knife’s narrow, curved blade enables the knife to move cleanly along bones for precise cuts, making it easier to trim fat and separate the meat from the bone.

Bread Knives:  The serrated edge of the Bread Knife guides the blade through tough crust without compressing the soft inside and leaves minimal crumbs.

Carving Knives:  The Carving Knife has a long, narrow blade and pointed tip which allows the knife to cleanly cut through meats and guide it away from the bone.

Cleavers:  Due to the heavier weight and balance of the Cleaver, it is perfect for heavy duty work such as cutting through bone and breaking down large cuts of meat and tough vegetables.


Cook’s / Chef’s Knives:  The most important knife in the kitchen. Ideal for chopping, dicing and mincing.

Fillet Knives:  Ideal for deboning and filleting fish, the Fillet Knife’s long, narrow blade enables the knife to move smoothly along the backbone of the fish and easily remove the skin.

Paring Knives:  The Paring Knife’s small, narrow blade tapers to a point at the tip which makes it perfect to trim, slice, and peel small produce such as garlic and herbs.

Peeling Knives:  Ideal for peeling, cleaning or shaping any fruit or vegetable with a rounded surface.

Santoku Knives:  This Japanese style knife is designed for balance and agility and brings extra efficiency and speed to chopping, slicing, and dicing.


Serrated Knives:  The serrated edge has small, saw-like teeth that enable the blade to slice cleanly through food with delicate textures without damaging soft insides. Another variation of the serrated edge is the reverse scalloped edge.

Steak Knives:  The perfect sharp table knife to cut through steak, filets and other thick meats. 

Trimming Knives: Perfect for trimming fat and sinews from various meats.  

Utility Knives:  A larger version of a paring knife which is perfect for mincing shallots, onions, and herbs, as well as cutting vegetables or slicing meats.