Knife by Type, Use & Quality Impact
Chef’s Knife (8")
Everyday chopping, slicing, dicing, mincing vegetables, herbs, and proteins
A quality chef’s knife stays sharp longer, feels balanced, and reduces wrist fatigue — it becomes the essential daily tool.
Santoku Knife (7")
Precision slicing, vegetables, fish, thin cuts, fine chopping
High-quality Santokus give ultra-clean cuts with less sticking, ideal for cooks who value control and finesse.
Utility Knife (5–6")
Mid-sized tasks: sandwiches, fruit, small vegetables, trimming
Utility knives can dull quickly and tear food; a quality one bridges the gap between chef and paring knives beautifully.
Paring Knife (3–4")
Peeling, trimming, garnishes, small fruits, delicate work
A sharp, well-made paring knife gives precision and safety —dull ones slip and cause accidents.
Nakiri Knife
Vegetables: chopping, slicing, push-cutting, herbs.
A qualityNakirihas a thin, razor-sharp edge that glides through produce without crushing it.
Cleaver (Heavy Duty)
Bones, large root vegetables, tough cuts, splitting poultry.
A well-forged cleaver absorbs impact and stays stable; cheap cleavers chip, bend, or feel unsafe.
Vegetable Cleaver / Chinese Chef’s Knife
All-purpose slicing, chopping, scooping vegetables.
A quality blade gives thin, clean cuts and a wide surface for scooping — a favorite for fast prep.
Bread Knife (Serrated)
Bread, pastries, tomatoes, citrus, soft foods.
A quality serrated edge cuts cleanly without crushing; cheap serrations tear instead of slicing.
Boning Knife
Removing bones, trimming meat, poultry, fish.
A quality boning knife has the right flex and sharpness to follow bone structure safely and precisely.
Fillet Knife
Fish filleting, delicate protein
A high-quality fillet knife bends without breaking and holds a fine edge for clean, beautiful fillets.
Carving/Slicing Knife
Roasts, brisket, turkey, ham, large proteins
A quality slicer gives long, smooth cuts without sawing — essential for presentation and texture.
Steak Knife
Table knife for cooked meats
A quality steak knife glides through meat without shredding, elevating the dining experience.