A guide to the different types of kitchen knives and their uses

It is easier, faster, and safer to prepare food when you have the proper tools, but with so many different types of knives on the market, finding one that meets your needs can be challenging. Without the appropriate knowledge, it is easy to purchase a variety of specialized knives you rarely use, resulting in a collection of new knives languishing in the back of your cutlery drawer. 

To further complicate matters, the naming conventions for knives can be extremely confusing, as many cutting instruments have multiple names for the same style. To help you understand it, we’ve compiled a guide to all types of knives and their uses and recommendations for the best knife for various kitchen tasks. This guide will tell you everything you need to know about knives, whether you’re just starting in the catering industry and want to know which ones to buy or if you’re going to outfit your home kitchen. We’ll discuss the following: 

We will also discuss the characteristics of a good kitchen knife and which of our chef’s knives is ideal for a particular task. Read on to learn everything you need to know about the many different types of knives, whether you’re a kitchen novice or a seasoned chef looking to brush up on your knowledge. 

The various knife parts: the anatomy of a kitchen knife 

If you want to find the highest-quality knife for a specific task, it is helpful to have a basic understanding of a knife’s various components. This section will describe the names and functions of each knife component. It should be noted that this is merely a summary of the various features found on most essential knives; many specialized knives may be constructed differently. 

• Point: The blade’s extreme tip. This is typically sharpened to a fine point and can be used to pierce or score food. 
• Blade: The knife’s cutting edge is called the blade. Typically, it is made of steel, but it may also be ceramic, titanium or plastic. 
• Edge: This term refers to the blade’s sharpened portion that performs most cutting tasks. The sharpness of a knife is determined by how finely the edge is ground, which depends on the knife’s quality and the frequency with which it is sharpened. It could be serrated (like bread knives) or straight. 
• Tip: The front portion of the knife’s edge just beneath the point is referred to as the tip. It is the portion of the blade that is typically employed for precise chopping and cutting. 
• Spine: The spine is the side of the blade opposite the cutting edge that is blunt and located at the top. The thickness of the spine imparts strength to the blade; generally speaking, the thicker the spine, the stronger the edge. It’s also essential for maintaining the knife’s overall balance. 
• Heel: The heel is the lower edge of the blade, furthest from the blade’s tip and adjacent to the bolster. Typically, it is the broadest part of the blade. This edge portion is utilized most frequently when the chef requires additional strength or pressure to cut through denser or more resilient foods. 
• Tang: The tang is the uncut portion of the blade that connects the blade edge to the handle. Tang is essential to the knife’s overall balance, weight, stability, and strength. Full-tang knives are the finest, extending from the blade’s tip to the handle. In specific configurations, the tang serves as a handle. 
• Handle or scales: Occasionally referred to as “scales,” the handle is the portion of the knife that the chef grips while using it. It can be constructed from various materials and can be straight or designed with finger grooves and other ergonomic features that make it easier to hold. Some knife manufacturers omit the handle entirely, crafting the blade from a single piece of steel so that the tang doubles as the handle. 
• Bolster: The bolster is the raised portion of the blade between the blade and the handle. It creates a small gap between the chef’s hand and the edge to prevent the chef’s fingers from sliding onto the blade during cutting work. It also contributes to the knife’s balance by providing additional mass. 
• Handle fasteners or rivets are the rivets or screws used to attach the handle parts to the tang. Resin or epoxy may be used instead of rivets in less expensive designs to connect the handle to the tang. 
• Butt: The name given to the handle’s end is located at the bottom of the blade. 

Forged vs. stamped knives 

Before discussing the different types of knives in greater detail, it will be helpful to distinguish between forged and stamped blades. These terms refer to how the knife is manufactured, and each method has advantages and disadvantages. 

Forged knives 

Any knife forged from a single piece of metal is a forged knife. Before honing and sharpening, a steel block is hammered into shape using a powerful press to create a forged knife. The handle is then added, followed by a final polishing of the blade. 

When steel is forged, its shape is altered on a molecular level, resulting in an incredibly durable blade. The blade and tang of a forged knife are made from a single piece of steel, making them strong, durable, and well-balanced. Professional chefs and cooks worldwide utilize our Tramontina, Wusthof Trident, and Sabatier knives for this very reason. However, they are frequently more expensive than stamped designs due to the labor- and time-intensive crafting process. The upside is that you won’t need to purchase new knives for many years, as they are highly durable. 

A steel bolster between the blade and the handle indicates that a knife is forged instead of stamped. 

Stamped knives 

Stamped knives are made from a single sheet of steel, which is then cut into the shape of a blade by a powerful stamping machine. The handle is then attached, and the blade is hardened, sharpened, and polished to produce a razor-sharp edge and a smooth finish. 

Because they are made from thinner steel, these knives are typically much lighter than forged ones. Additionally, the manufacturing process is significantly less expensive and faster, making stamped knives considerably more affordable than forged ones. However, they do not retain their edge as well as forged blades, so they require sharpening more frequently. Additionally, the likelihood of the handle breaking increases. 

Stamped knives once had a poor reputation, but the manufacturing process has been refined and improved to the point where many brands now produce stamped knives of comparable quality to forged styles. Some cooks prefer them because they are lighter and more comfortable to hold. Manufacturers such as Victorinox and Geisser are renowned for producing innovative, high-quality stamped knives. You can obtain a lightweight stamped knife with comparable sharpness and durability to a forged blade. 

Inspecting the bolster is usually possible to determine whether a knife is stamped. Typically, stamped knives lack a steel bolster; instead, the blade’s heel runs directly into the handle. 

What are the various kinds of knives? 

There are nearly innumerable types of knives with a vast array of applications, and a blade that is effective for one type of food may not be as effective for others. Therefore, it is essential to find the right knife for the task. Here, we’ll discuss each type of knife, including recommendations for the foods and functions best suited to each. 

Kitchen essentials: Basic types of kitchen knives 

This section describes the most important and frequently used kitchen knives — the ones that no cook, amateur or professional, should ever be without. Read on to discover the essential cutting tools in every kitchen, which can be used for many tasks. 

Chef Knife 

The blade of a chef knife, also known as a cook’s or chef’s knife, is long, broad, and has a straight edge. It is the widest at the heel and tapers to a fine point at the tip. 

What is the purpose of a chef’s knife? 

The curved blade of a chef knife allows it to rock back and forth on a chopping board, making it ideal for chopping and dicing large quantities of vegetables simultaneously. It can withstand more significant pressure during heavy-duty chopping, making it helpful in cutting thicker or harder foods, such as potatoes, onions, and parsnips. 

A chef’s knife is one of the most versatile knives in the kitchen and is ideal for daily dicing and mincing tasks. 

Utility knife 

A utility knife resembles a chef’s knife but is smaller and slimmer. Some utility knives have a sharp tip that tapers towards the spine, allowing for more precise work. 

What is the purpose of a utility knife? 

A utility knife is helpful for chopping shallots and other small foods and vegetables. It possesses many of the same characteristics as a chef’s knife, but it can be beneficial when working with smaller food items because it allows for more precise cutting. When your chef’s knife is too large for the task, you should instead reach for a utility knife. 

Paring knife 

The blade of a paring knife is short, thin, uniformly sized, and pointed. It is typically lightweight to facilitate handling during delicate work. 

What purpose does a paring knife serve? 

The small but mighty paring knife is used for cutting, chopping, and slicing fruits and vegetables and various other kitchen tasks. Despite their diminutive size, paring knives can easily cut through more challenging foods, such as potatoes, while remaining maneuverable enough for delicate tasks such as peeling, trimming, and removing seeds from fruit and vegetables. 

Bread knife 

A bread knife has a long, uniformly sized blade with a saw-like serrated edge. This type of knife is intended for use with softer materials. 

What is the purpose of a bread knife? 

A bread knife’s long blade and sharp serrated edge make it ideal for slicing through all types of bread, including crusty bread, baguettes, bagels, and bread rolls. This is because the grooved edge allows the chef to cut through softer textures without deforming them. 

Bread knives can also cut cakes with soft, fluffy textures, as they can slice through them without deflating the sponge or altering its shape. If you don’t have a cake leveler in your kitchen, you can use a bread knife to level your sponge cakes after baking. 

The best knives for preparing meat 

From massive beef cuts to delicate lamb joints and poultry, meat preparation often requires specialized equipment. So, every meat-lover should know the difference between a boning knife and a cleaver. Here, we will discuss the various types of meat knives and which types are best for which dishes. 

Carving knife 

A carving knife is a long, slender blade with a pointed tip. A carving knife is one of the most extended knives in the kitchen, sometimes referred to as a slicing knife. Due to its narrow width generates less drag as it slices through food, enabling it to produce cleaner, more uniform slices. 

Uses of a carving knife 

When it comes to serving poultry, pork, lamb, or beef, the best tool for the job is a carving knife, which will produce thin, uniform slices. Larger fruits and vegetables, such as melons and courgettes, can be challenging to cut with more minor or broader knives. 

The long, thin blades are also ideal for cutting cakes, as they are sufficiently long to cut perfect slices with a single, effortless motion. 

Cleaver or butcher knife 

Cleavers, also known as butcher knives, have rectangular, flat blades. According to their intended purpose, they come in various sizes. They are among the broadest and heaviest knives and sometimes have a hole near the blade’s spine for hanging. 

What is the purpose of a cleaver? 

Cleaver cuts raw meat into smaller pieces as part of the butchering process or before cooking. It is one of the best knives for preparing raw meat because its large, heavy design allows it to cut through bone. 

Due to its large size, this type of knife is typically reserved for raw meat and not cooked food. Cleavers’ broad, heavy, and flat surface is also helpful in crushing garlic cloves and ginger against a cutting board. 

Boning knife 

A boning knife has a thin blade with a razor-sharp edge that typically tapers upwards into a fine point. It generally is relatively short (around six inches) and rigidly constructed, although flexible blades are available for cutting delicate meat. 

What is the function of a boning knife? 

The best knife for cutting meat bones and trimming cartilage to create the ideal joint or cut before cooking is a boning knife. With its pointed tip and thin blade, this knife is perfect for cutting around bones without damaging the surrounding flesh. 

The blade’s strength and rigidity also allow it to cut through cartilage. A knife with a slightly harder blade is ideal when deboning pork or beef, whereas a flexible blade is perfect for poultry. You can rely on boning knives to be lightweight and maneuverable, making them comfortable and straightforward to use. 

The best knives for fish 

A fish knife is any knife used for preparing seafood, including filleting, descaling, and removing fish bones. Whether you enjoy slicing and dicing your own sushi and sashimi or roasting fish on the bone, a variety of fish knives will make the process easier. These tools make preparing and serving the day’s catch simple, quick, and secure. If you want information on fish knives for the dinner table, please refer to our section on the various cutlery knives. 

Filleting knife 

A filleting knife is a long, thin, flexible-bladed knife. It has a razor-sharp edge and a finely pointed tip to pierce the skin and facilitate intricate bone removal. It resembles a boning knife in appearance, but the blade is thinner and more flexible. 

What is the purpose of filleting knives? 

The thin, flexible blade is ideal for removing fish bones without damaging the tender flesh. This allows chefs to cut around the backbone of whole fish to create perfect fillets. Filleting knives are ideal for all sorts of fish-related tasks, making them ideal for those who enjoy experimenting with various new recipes. 

Salmon knife 

Salmon knives have a very long, flexible, double-edged blade and are designed for filleting larger fish. Salmon knives are thin and razor-sharp to enable precise filleting and skin removal, and many designs also feature indentations on the side of the blade. 

What purpose does a salmon knife serve? 

Salmon knives are utilized for slicing, filleting, and skinning larger fish, such as salmon. They are thin enough to fit between the fish’s skin and flesh without harming the delicate flesh, allowing the chef to create neat fillets. Since they can be used to create precise fillets, they are highly effective at reducing waste. Numerous salmon knives have dimpling or indentations along the blade’s surface, which reduces drag during cutting and prevents raw fish from adhering to the metal. 

Santoku knives 

Santoku knives, known initially as santoku, both blades, which translates to “three uses,” are ideal for precise slicing, dicing, and mincing. Among the most popular kitchen knives in their native Japan, santoku knives feature long, slightly tapered blades with a drop point for more precise and intricate cutting. Typically, they have dimples along the edge to prevent food from sticking. 

What is the purpose of a santoku knife? 

The Santoku knife’s sharp, straight edges and drop-point tips make it an effective tool for cutting fish. The dimpling on the flat side of the blade is particularly useful when preparing sushi or other raw fish, as it prevents delicate items from sticking to the metal. After chopping, the large, broad blade can also scoop and transport the food. 

However, their utility is not limited to fish alone; santoku knives also make quick work of vegetables. In addition to being effective alternatives to chef and utility knives, they are also excellent all-purpose knives. 

Vegetable knives 

While many chefs are content to prepare vegetables with a chef’s knife or paring knife, serious cooks may want to invest in specially designed vegetable knives. These have been meticulously designed to help you quickly, easily, and safely chop large quantities of vegetables. Additionally, they can help you mince and dice your favorite vegetables more finely and create ribbons and other garnishes. 

Nakiri knives 

Sometimes referred to as Japanese vegetable knives, Nakiri knives resemble smaller, slimmer meat cleavers. They have a broad, rectangular shape and almost always have a sharp, hollow-ground edge. 

What purpose does a Nakiri knife serve? 

For chopping vegetables, Nakiri knives are an ideal instrument. Due to their squared shape and straight edge, you do not need to rock the blade back and forth to cut through to the chopping board; instead, you bring the blade down in a single chopping motion. Nakiri knives are one of the best tools for difficult-to-cut vegetables such as sweet potatoes and butternut squash. 

The deep, flat blade makes them ideal for shredding more giant vegetables such as cabbages and lettuce. The razor-sharp edge can also be used to create skinny, uniform slices, making it suitable for garnishing dishes with vegetable ribbons. 

Tomato blades 

The blade length is typically between 6 and 7 inches and is designed to be lightweight and easy to handle. Tomato knives have a sharp, serrated edge on a rounded blade. 

What purpose do tomato knives serve? 

Tomato knives are designed for slicing and chopping tomatoes, necessitating a specialized cutting instrument due to their delicate skin and soft, fleshy centers. The knife’s serrated edge slices cleanly through the skin without crushing the soft interior, enabling the chef to create even and uniform slices or segments. Numerous tomato knives are specially designed with textured plastic or rubber handles to improve grip during the cutting process. 

Peeling knife 

The blade of a peeling knife is short, rigid, and slightly curved. Typically, it will have a straight, incredibly sharp edge. 

What is the purpose of a peeling knife? 

A peeling knife is primarily used to peel vegetables, potatoes, and fruit and is also sharp enough to cut through tough skins easily. They have a rigid blade and sturdy, ergonomic handles that prevent the knife from slipping while peeling, making the process significantly safer. 

A guide to the various kinds of cutlery knives 

Whether you’re a steak connoisseur or want to make the most of your fish dish, you’ll enjoy these knives in your cutlery drawer. 

Dinner knife 

The most fundamental type of table knife, a dinner knife, is the type of knife you will use daily for breakfast, lunch, and dinner. They are typically metal or stainless steel and have a slightly serrated edge to assist with more challenging foods. 

Steak knife 

Steak knives are table knives with a serrated edge and a pointed tip. This allows the diner to easily cut through tough cooked meat, such as steak, at the dinner table. Currently, they are frequently served with burgers and other large meat dishes. Steak knives are necessary for any restaurant serving a great deal of meat. They are sharp, lightweight, and versatile. 

Fish knife 

The blade of a fish knife is broad, flat, and has a sharp, curved edge. This shape makes it easier to remove the skin from fillets that have been cooked, and a pointed tip is typically included to facilitate the removal of small bones. 

Butter knife 

A butter knife has a soft, blunted edge and an overall paddle-like shape, allowing the user to spread butter without accidentally slicing bread or scraping crumbs. For buttering scones, English muffins, and bread for sandwiches, butter knives are indispensable for afternoon tea enthusiasts. 

A guide to different knife-edge types 

Unquestionably the essential component of a knife, the edge, makes the blade sharp. Different types of edges are required to cut through various foods, so we’ll go over the various types and explain which tasks are best suited for each. 

Straight edge 

A straight edge, the most common type of edge, is also referred to as a flat ground edge. Typically, it appears on chef’s, paring, and utility knives. 

Serrated edge 

A serrated edge has sharpened grooves and ridges along the entire length of the blade, allowing it to cut through more challenging foods. They are also helpful for slicing soft foods without deforming their form. Usually, bread, tomato, and steak knives have serrated edges. 

Scalloped edge 

The scalloped edge of a knife has hollow dimples along the side of the blade, which prevent food from adhering to its surface. They are also known as Granton edge knives, after the first company to patent the design. They are handy for cutting moist or sticky foods, such as raw fish and vegetables. Typically, Japanese santoku blades and salmon knives have this type of blade. 

Hollow ground edge 

A hollow ground edge is a blade edge that tapers down from the blade’s center to create an excellent and sharp edge. This makes them extremely sharp but also more prone to wear and breakage; they may require sharpening more often. The advantage of a Nakiri knife will almost always be hollow ground. 

What is the best material for knife blades? Steel vs. titanium vs. ceramic vs. Damascus steel 

The material that your kitchen knives are crafted from can significantly impact their strength, durability, and sharpness, so it can be beneficial to learn more about the best knife blade materials before making a purchase. 

Each type has advantages and disadvantages, and some materials are more suited than others to specific tasks. Before purchasing a new set of knives, learn everything you need about knife materials by reading about them. 

Stainless steel blades 

Stainless steel is arguably the most popular material for knives due to its high resistance to corrosion and rust. The base of the alloy is carbon and iron, and chromium is added to repel stains and give the blade a durable sheen. This renders the edges sturdy, durable, and exceptionally resistant to staining. 

The disadvantage of stainless steel is that a wide variety of alloys are currently commercially available, so the quality of the steel can vary greatly depending on the supplier. You can rest assured that any stainless steel knives you purchase from us are made with premium alloys. We only stock kitchen knives from professional-grade manufacturers, such as Tramontina and Scandi. 

Carbon steel blades 

Carbon steel is a steel alloy composed of carbon and iron without the chromium that is added to stainless steel to make it resistant to stains. Steel with a high carbon content can retain a razor-sharp edge when adequately cared for. Such steel is commonly used to forge knives that require exceptional strength and rigidity. This quality makes carbon steel an excellent material for peeling knives and cleavers. 

Due to the absence of chromium in stainless steel alloys, carbon steel blades are susceptible to staining and discoloration, especially when in contact with acidic foods. Therefore, this may not be the best option if you’re looking for a collection of knives that you can display. If you only care about the sharpness and durability of the edge, it won’t be easy to find a blade sharper than one made of carbon steel. 

Ceramic blades 

A ceramic blade is made from zirconium dioxide that has been tempered. They are non-metallic and non-magnetic and are occasionally coated with other substances for increased durability. Many chefs prefer lightweight, which is believed to be more hygienic than metal styles. The blades of ceramic knives, such as our Zenith ceramic knives, can also be printed with fashionable patterns, colors, or details, which makes them even more impressive to display. 

Ceramic knives are more prone to breaking or cracking if dropped than other types of knives, so care must be taken when handling them. They must be sharpened with specialized equipment, as standard whetstones will damage the blades. However, with proper care, they should remain an effective cutting tool for many years. 

Damascus steel blades 

Damascus steel is produced by hammering together two or more different alloys to build a strong, intricately wavy steel. This type of steel was first created in Damascus during the Middle Ages and has been used to make knives, swords, and other weapons for centuries. This type of metal is solid, durable, and sharp, but it is valued primarily for its attractive appearance today. 

Damascus steel knives last for years and retain their sharp cutting edges for a long time, whereas modern designs can be costly due to the intricate manufacturing process. As a result, they make excellent knives for severe cooks and aesthetically pleasing objects for collectors. 

Titanium blades 

Titanium, one of the most complex substances on Earth, is non-magnetic and highly resistant to rust, making it an ideal material for pocket blades and diving knives. However, it tends to be less sharp and less effective at holding an edge than steel or ceramic knives, making it less effective than a kitchen knife. Despite this, many collectors will continue to value titanium knives for their stylish dark grey hue. 

Maintaining your knife blades. 

A sharp knife is much safer and more effective than one that has been dulled, so once you’ve found the ideal cutting tools, you’ll need to sharpen them frequently to keep them functioning as effectively as possible. Our selection of whetstones, steels, and knife sharpeners contains all the tools you’ll need to keep your blades in excellent condition, extending the life of your knives and making cutting tasks safer and more accessible. 

How you store your knives can also affect their sharpness and longevity. Simply tossing them in a cluttered utensil drawer can expose them to rust, wear, and damage, and it is much easier to cut yourself. Therefore, it is advisable to store them in a steel knife block or magnetic rack — peruse our assortment of knife blocks, racks, and wallets to find styles that complement every kitchen. 

A set of professional chef’s knives will ensure the safety, efficiency, and ease of food preparation in your restaurant’s kitchen and improve the quality of your dishes. Now that you understand the various types of knives and their uses, you can confidently shop for a new collection. And don’t forget to visit our restaurant knowledge hub for a wealth of tips and advice for professional caterers, including information on opening a restaurant, hiring employees, obtaining an alcohol license, cleaning a commercial kitchen, and much more!