Basic knife skills are one of the core skills every chef needs to have to be able to cook well. But before you even get to chopping, you need the right tools for the right job. However, having different types of kitchen knives isn’t enough if you don’t know which ones serve the right purpose!
9 different types of kitchen knives every chef needs
1. Chef’s knife
The quintessential preparation tool that no chef can do without. And this is because of its sharp edge broad blade, you can use it for quick slicing or delicate cutting.
They usually range between 6 and 12 inches in length. If you were going to blow your budget on a single knife, this is the safest bet!
As fantastic as a chef’s knife is, it’s hard to find other types of kitchen knives that can do what the cleaver does.
Commonly used by butchers, it is a heavier and bulky blade that is used to cut through bone. But it’s also good for quickly dicing fruits and vegetables because of its rounded edge. No Asian kitchen should be without one!
3. Paring knife
While you might not feel it’s as valuable as the bigger types of kitchen knives, a paring knife is especially handy for cocktails.
The blade ranges from 3.5 to 4 inches and is used to peel and cut small vegetables and fruits. It might be seen as a luxury, but it’s great if you cut smaller produce frequently!
4. Slicing knife
From 8 to 14 inches, these long thin blades are great for slicing large portions of meat.
However, because of its shape and length, it’s not ideal to try fine dicing or heavier-duty tasks like cleaving.
5. Utility knife
Similar to a chef’s knife, a utility knife is versatile at slicing, dicing and just filling in the gaps when other types of kitchen knives aren’t making the cut.
The only downside is that it’s not very good at precision tasks.
6. Vegetable knife
Also known as a Nakiri bocho, this Japanese knife is used to exclusively used to cut veggies. It’s normally 5 to 7 inches in length and have a straight blade edge. This means you can cut to the chopping board without any pushing and pulling of the blade.
7. Santoku knife
Santoku actually means “three virtues” in Japanese. And it’s a direct reference to slicing, dicing, and mincing.
Although it might look like a similar tool to the chef’s knife, it is actually slightly shorter and thinner than the Western version. People prefer this knife if they have softer hands and prefer a lighter knife.
8. Bread knife
The bread knife is one of the most iconic types of kitchen knives due to its serrated edge. Thanks to the design, bread and cakes can be cut without deforming the original shape.
They’re normally 7 to 10 inches long and you’ll know them by their sharp teeth that line up along the blade.
9. Boning knife
The unique curve and shape allows you to remove meat from the bone. Many don’t consider it to be an essential piece of equipment since you won’t have enough opportunity to use it.
But if you’re looking to expand your skill set and want to learn how to prepare your food from start to finish, it could be a good investment.