Sommelier Knife
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A folding blade forged for balance and control. Ideal for wine professionals and enthusiasts alike.
The Best 3 of Sommelier Knife
  ATHRO Sommelier Knife Damascus VG-10 Blade Burlwood Handle 
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  ATHRO Sommelier Knife Stainless Steel Blade,
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  "MATE" Sommelier Knife,
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Names and functions of
the parts of a sommelier knife
・Foil Cutter：Used to remove the cap seal.
・Corkscrew：Used to insert into the cork.
・Handle：Used as a handle.
・Hook：Attached to the bottle. There are two types of sommelier knives: "single action" with one hook, and "double action" with two hooks.
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Double-action corkscrews have the advantage of pulling in two stages,
which requires less effort and makes it easier to remove even long corks. On the other hand,
they have the disadvantage of taking more time to open than single-action models.
Single-action corkscrews require a certain technique when pulling long corks,
making them more suitable for advanced users. Since sommeliers in restaurants and bars often open bottles in front of guests,
they frequently use single-action sommelier knives, which offer a sleek appearance and a professional look.
How to use a sommelier knife
Below is a simple explanation of how to open a wine bottle using a sommelier knife.
*This applies to the single-action type, which is the main type sold in our store.
1. Peel off the cap seal
The knife part is used to remove the foil (capsule) covering the mouth of the bottle.
Hold the knife at a 45-degree angle against the foil and make a horizontal cut around the neck without moving the bottle.
Place the blade between the cut foil and the bottle, then make a small upward slit.
Simply pull the foil upward to remove it.
2. Insert the corkscrew into the cork
Extend the corkscrew and insert the tip straight into the center of the cork.
The corkscrew will naturally be at a slight angle at first, but as you twist it in, gradually straighten it so that it becomes perpendicular to the table.
3. Pull out the cork
Once the screw is deep enough, hook the lever onto the rim of the bottle.
Using the principle of leverage, lift it up as if pulling straight out.
When most of the cork is out, pull it the rest of the way by hand.Be careful not to pull too hard or too quickly, as the wine may splash; remove it slowly.
