We know that it's challenging to decide which knives you need, especially when there are so many types and kinds out there. This guide is meant to make this process easier by giving you a good understanding of what each knife is about.
THE CHEF'S KNIFE
A must-have in your kitchen. An all-purpose blade ideal for a wide variety of cutting tasks. Extremely versatile, this knife is sharp and designed to cut through the toughest of meats and slice vegetables like butter. The wide blade keeps knuckles off the cutting board and is extra handy when transferring chopped ingredients around the kitchen. With its curved belly, the Chef's Knife can be gently rocked through fresh herbs or spices to produce an extremely fine mince. If you could only have one knife, this is it.
THE SANTOKU KNIFE
This amazing knife is designed for all the tasks for which you'd use a chef's knife. The main difference is that its straighter edge won't rock through cuts such as a traditional chef's knife. It works extremely well with vegetables, julienne, dice, and more. Can also be used for cleaning and portioning boneless proteins, such as fish and chicken.
THE BREAD KNIFE
Every kitchen needs a bread knife to saw through tough crusts that would otherwise be badly treated by a regular knife. It's designed for slicing bread, cakes, pastries and larger fruits with even the toughest skin. Perfectly slices through any loaf of bread, without crushing the tender bread within.
THE SLICING KNIFE
The Precision Knife. Whether you want to carve paper-thin or thick and juicy slices or meat or poultry, this razor thin blade gives a clean and precise cut, keeping more of the juices and flavor trapped in the meat. The longer blade makes precise slices with a single stroke, while the pointed narrow tip cuts meat away from the bone with ease.
THE CLEAVER KNIFE
Ideally used as a butcher knife intended for cutting through tough bones. The knife's broad side is also great for crushing ingredients such as garlic. Use it for everything such as separating spare ribs, chopping beef, and cutting chicken. The back of the blade is great for tenderizing meat as well. A cleaver comes in especially handy for chopping up meat and bones for stock, and works its magic on whole lobsters as well.
THE BONING KNIFE
This powerful knife comes with a slender and curved blade, enabling you to pierce the flesh of poultry, fish and beef effortlessly. The curved shape also helps you get meat out of hard-to-reach places, by following the contour of bones precisely. Perfect for cutting meat away from bones and joints from meat and fish.
THE PARING KNIFE
This small knife is a great multi-purpose knife. Small enough for peeling and paring and large enough to slice small fruits and vegetables. A well-balanced knife whose small size provides high control and ease of use, while still packing a punch due to its sturdiness. Cut through most foods effortlessly.
THE UTILITY KNIFE
Longer than a paring knife, but shorter than a chef’s knife, the utility knife is a solid all-rounder in the kitchen. Available in both a serrated and straight blade style, they are sometimes referred to as “sandwich knives”.