Maison et Jardin - Couverts et Coutellerie

a small, shallow spoon with a flat edge and a deep, rounded bowl, typically used for drinking soup or serving small portions of food in Chinese cuisine

a specialized kitchen tool designed to serve asparagus spears by grasping them securely

a blunt knife with a rounded end, used for spreading butter

a utensil used to cut and serve slices of cakes and pies

a long, two-pronged fork designed to hold meat or poultry in place while it is being carved, often with a handle that is easy to grip and a sharp point to pierce the meat

a sharp knife with a long blade that is used to cut cooked meat

a small, specialized spoon used to serve caviar or other delicate foods

a kitchen tool used to chop or mince food into smaller pieces, such as onions, herbs, nuts, or vegetables

one of the two thin, typically wooden sticks, used particularly by people of China, Japan, etc., to eat food

a large, heavy knife with a wide and rectangular blade that is typically used for chopping and slicing through meat and bones

‌a small pointy wooden stick on which small items of food such as cherries, olives, etc. are served

a small spoon typically used for stirring sugar or cream into coffee or other hot beverages

a specialized tool used to crack the hard shell of crabs or other shellfish to make it easier to access the meat inside

a small fork, typically with narrow and pointed tines, used for extracting meat from crab shells or other shellfish

a utensil with multiple tines used for eating solid food items, typically used during the main course of a meal

a knife having a broad blade with a blunt edge that is used for serving or eating fish

eating tools such as spoons, forks, and knives

a long-handled fork used to dip bread, fruit, or other foods into a pot of melted cheese, chocolate, or other similar dip

a small tool used to push food onto a fork or spoon, typically featuring a flat end for pushing and a curved end for scooping

an object with a handle and three or four sharp points that we use for picking up and eating food

a small, specialized knife used to cut and section grapefruits or other citrus fruits

a small, specialized spoon with a serrated edge used to scoop out the flesh of grapefruits or other citrus fruits

a kitchen utensil typically made of wood with a spiral or grooved design, used to drizzle honey onto food or beverages

a sharp blade with a handle that is used for cutting or as a weapon

a type of large spoon with a long handle and a deep bowl, particularly used for serving liquid food

a small, specialized tool used to remove the meat from the shell of a lobster or other shellfish

handheld kitchen tools that resemble bear claws and are used for shredding and handling large cuts of meat, such as pulled pork or brisket

a kitchen tool used to crack open the shells of nuts, such as walnuts, pecans, or hazelnuts, in order to remove the edible kernel inside

a kitchen tool used to flip or turn pancakes, eggs, burgers, and other foods while cooking on a griddle or frying pan

a small fork with three or four tines, designed for use in cutting and serving pastries, cakes, and other desserts

a smaller fork with shorter, thinner tines used for eating salads or other light dishes

a type of spoon used for scooping or serving ice cream, mashed potatoes, or other soft foods

a long wooden or metal stick that is inserted into pieces of food, especially meat, to hold them together while being cooked

‌a spoon of a large size with holes, used for separating solid pieces of food from liquid

a specialized utensil designed for holding and extracting snails from their shells

a round-bowled spoon designed for eating soup or similar liquid dishes

a medium-sized spoon designed for eating dessert

a type of utensil that combines the features of a spoon, knife, and fork into a single piece of cutlery, typically made of stainless steel

an object that has a handle with a shallow bowl at one end that is used for eating, serving, or stirring food

a hybrid utensil that combines the features of a spoon and a fork in one tool

a specialized table knife with a sharp serrated edge designed to easily cut through cooked meat, especially steak

specialized tongs that are used for picking up and serving sugar cubes

a set of utensils used for eating Korean cuisine, including rice and soup

a non-serrated knife with a rounded tip, used for cutting and eating food at the dining table

a spoon of a large size which is used for serving food

a small spoon used for adding sugar to tea or coffee and stirring it

a long-handled fork, typically made of metal, that is used for toasting bread, marshmallows, or other food items over an open flame, such as a fire or a campfire

a small hammer that is used for breaking apart sheets or slabs of toffee or other hard candy into smaller, bite-sized pieces

a kitchen utensil with two bars that when pushed one can lift small items

a thin stick or plastic rod used for removing food debris from teeth, picking up small items, or as a tool in cooking or crafting

a spoon that is made of wood