Types of Knives
Chefs / Cooks Knife
A chefs knife, also known as a cooks knife, is a cutting tool used in food preparation. The chefs knife was originally designed to slice and disjoint large cuts of beef. They generally have a blade 200 millimetres in length and 38 millimetres in width, although models range from 150 millimetres to 300 millimetres in length. A modern chefs knife is a utility knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing and chopping vegetables, slicing meat and disjointing large cuts.
The fillet knife has a flexible and thin blade, which makes it perfect for reaching places that are impossible with a standard chefs knife. The flexible blade structure and thin metal make filleting knives perfect for slicing fish and other fine or soft meats. Fillet knife can be as small as 100 millimetres in length.
A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade with a sharp point, usually about 125 or 150 millimetres long. A stiff boning knife is good for beef and pork, and a flexible one is preferred for poultry and fish.
Bread knives are usually between 150 and 250 millimetres. An offset serrated knife uses an offset handle to ensure the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food.
A carving knife is a large knife that is normally 200 millimetres in length – but can be larger. It is used to slice thin cuts of meat, including poultry, roasts, hams and other large cooked meats. A carving knife is much thinner than a chef's knife, enabling it to carve thinner, precise slices.
A paring knife is a general purpose knife with a plain edge blade that is used for small intricate work like peeling and coring. A good paring knife usually measures between three and five inches on the blade.
A tomato knife is a small serrated kitchen knife designed to slice through tomatoes. The serrated edge allows the knife to penetrate the skin quickly without crushing the flesh. Many tomato knives have forked tips that allow the user to lift and move the tomato slices.
A utility knife is used for general or utility purposes. A utility knife is between a chefs knife and paring knife in size, about 100 and 200 millimetres in length.
The Santoku is a general-purpose kitchen knife originating in Japan. Its blade is typically between five and eight inches long, has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The knife performs well at slicing, dicing and mincing. The Santoku's blade and handle are designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle.
The turning knife is ideal for shaping, trimming and peeling all types of fruit and vegetables. The classic turning knife has a distinctly curved blade and tends to be about 64 millimetres in length.