Kitchen knives are indispensable tools for chefs of every skill level. Understanding the uses of kitchen knives is the first step in elevating your culinary game. Once you know the uses of the types of kitchen knives, you can stock your kitchen with the right types of kitchen knives for your cooking needs.

Types of Knives
Kitchen Knife Materials
Complementary Pieces

Types of Knives

Using the right type of kitchen knife is crucial to slicing, peeling, or cutting food effectively. The right knife can also promote your safety in the kitchen as the blade is designed to cut through a specific material and not slip. Review this list to learn about the variety of kitchen knives you need for all of your cooking activities.

1. Chef's Knife
2. Carving/Slicing Knife
3. Steak Knife
4. Paring Knife
5. Utility Knife
6. Santoku Knife
7. Bread Knife
8. Boning Knife
9. Cleaver/Butcher Knife
10. Tomato or Specialty Fruit & Vegetable Knives

1. Chef's Knife

• An all-purpose knife sometimes called a French knife or cook’s knife.
• Blade usually 6” – 12” long.
  Use it for: Chopping, slicing, and dicing thicker cuts of fruits, meats, and veggies.

2. Carving/Slicing Knife

• Often sold in sets that include a carving fork.
• The beveled or smooth blade can vary in flexibility depending on the type of meat it's made to carve.
• Blade usually 8” – 15” long.
  Use it for: Filleting large fish, or carving large poultry or roasts.

3. Steak Knife

• These types of kitchen knives have blades that are usually serrated (sharp with saw-like teeth).
• Vary in thickness.
• Usually come in sets of 4 – 6.
• Blade usually 4” – 6” long.
  Use it for: Cutting portions of main dish servings, such as chicken or steak.

4. Paring Knife

• Small with a sharp blade that's rounded on the cutting side.
• Light and easy to maneuver.
• Blade usually 3” – 5” long.
  Use it for: Coring, cutting, mincing, and peeling small ingredients.

5. Utility Knife

• These types of kitchen knives share qualities from a chef's knife and a paring knife.
• Lightweight and small.
• Blade usually 4” – 7” long.
  Use it for: Cutting and prepping medium size fruits and vegetables.

6. Santoku Knife

• Considered the "Asian chef's knife."
• Blade is thinner and shorter than a chef's knife, with a straighter cutting edge.
• Blade usually 4” – 7” inches long.
  Use it for: Cutting foods into fine pieces or butterflying poultry.

7. Bread Knife

• Has a serrated edge (sharp with saw-like teeth).
• Can be difficult to sharpen.
• Blade usually 8” – 10” long.
  Use it for: Food that is hard on the outside and soft on the inside, such as crusty bread

8. Boning Knife

• Narrow and easily manipulated.
• Blades vary in rigidity depending on the size of the meat they're made to cut.
• Blade usually 4” – 7” long.
  Use it for: Removing the main bone from meat like ham.

9. Cleaver/Butcher Knife

• Blade is broad, heavy, and rectangular.
• Weight and thickness is enough to split bone and the broad side can be used for crushing.
• Blade usually 6” – 7” long.
  Use it for: Cutting and stripping large cuts of meat and bone, or trimming fat.

10. Tomato or Specialty Fruit & Vegetable Knives

• Light, thin serrated blade with an upturned end.
• Blade usually 4.75” – 5” long.
  Use it for: Slicing tomatoes without crushing them or achieving precision cuts on a variety of fruits and vegetables for salads or cooking.

Tip!

Avoid the dishwasher. All types of cooking knives should be cleaned with hot water, soap, and a non-abrasive scrubber, such as a sponge. Knives should never go in the dishwasher because the force of the water can dull the blade and sometimes cause handles to warp.

Kitchen Knife Materials

Different types of kitchen knives can come in a variety of materials, which may affect their price-point, abilities to stay sharp, and overall durability. Review these materials to determine the best options for your kitchen knives.

High-Carbon Stainless Steel: High-carbon stainless steel is the most popular steel type for high-quality kitchen cutlery. It is very hard and will maintain a sharp edge even after some wear. It resists stains only if it is dried off immediately and may still require some stain maintenance.

Stainless Steel: In spite of its name, stainless steel isn’t resistant to rust and stains, and does require some upkeep to remain in good condition. Stainless-steel knives dull faster than high-carbon stainless-steel knives, but they’re a popular choice for knife sets as they are relatively inexpensive.

Damascus: Damascus metal is a type of steel. Damascus knives have a unique textured look on the blade and are known for staying sharp due to the quality steel used. These are more expensive than other types of steel knives due to their razor-sharp blades and aesthetic appeal.

Carbon Steel: Carbon-steel blades are for the pros – they are super sharp and ultra precise, but require a lot of upkeep and regular sharpening.

Complementary Pieces

With a better understanding of the different types of knives for cooking, consider pairing them with some handy knife accessories. With these must-have kitchen knife accessories, you'll be prepared for every job!

Knife Sharpeners: With options such as honing steels to electric knife sharpeners, these tools will help you combat dullness.

Knife Blocks and Storage: Keep your blades safe and dry with a knife block or drawer storage tray.

Cutting Boards: Protect your counter or tabletop when putting your knife skills to the test with a cutting board. They come in many sizes, shapes, and materials so you’re sure to find one that best suits your needs.

Scissors and Kitchen Shears: Easily cut through poultry joints and open stubborn packages with these versatile, multipurpose tools.

Start browsing for kitchen knife types that fulfill your cooking needs.