Kitchen Knives

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