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Kitchen Knives

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When choosing a knife, focus on the material the blade is made of, its length, and the type of knife. Some knives are universal, others are designed for a specific purpose, such as peeling, boning, and chopping meat.

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Knife types

Chef's (multi-purpose) knife

  • basic general-utility knife
  • blade about 20 cm in length
  • blade has straight edge and narrows up to tip

Vegetable knife

  • short blade (10 cm) curved upward towards tip 
  • for everyday use

Pastry knife

  • has serrated edge for cutting hard and soft pastry

Santoku knife

  • special Japanese and Chinese type of knife for meat and vegetables
  • slim and sharp edge with curved tip

Paring knife

  • narrow blade with centre tip
  • curved or specially shaped edge for easier peeling of fruits and vegetables

Boning knife

  • very narrow, curved blade

Filleting knife

  • narrow and flexible blade for easier meat filleting

Carving (slicing) knife

  • narrow and very sharp blade, enabling it to carve thinner, more precise slices

Cheese knife

  • perforated blade and forked tip

Cleaver

  • very large blade, ideal for cutting meat and bones

 

Blade material

  • stainless steel or ceramic (easier maintenance and handling)
  • blade length and thickness also matters
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