Introduction
In the kitchen, the right knife makes work easier, safer and the end result cleaner. A single general-purpose knife, such as a chef's knife, will do the trick, but specialty knives bring convenience and precision to different situations. In this article, you'll find the most important types of knives and their uses – from general-purpose chef's knives to specialty knives, such as tomato and pastry knives.

🥩 Chef's knife (Gyuto)

• The most versatile kitchen knife.

• Length usually 20 cm, but varies from 15–40 cm.

• Suitable for vegetables, fruit, meat and fish.

• The curvature of the blade allows for a rocking cutting motion.

🥬 Santoku

• A Japanese-style utility knife, especially popular for processing vegetables.

• Blade 12–18 cm.

• Straight cutting motion, not as good for cutting meat as a chef's knife.

• Some models have oval grinds that prevent food from sticking to the blade.

🥕 Nakiri

• Rectangular vegetable knife.

• Blade 14–18 cm.

• Especially suitable for finely chopping root vegetables and vegetables.

• Supports the cutting movement well against the knuckles of the fingers.

🐟 Filleting knife

• Thin and flexible blade for filleting fish and slicing meat.

• Length 16–32 cm – the larger the fish, the longer the knife.

• A long and sharp filleting knife ensures a clean cut, for example when making gravy.

🍎 Vegetable knife

• Short-bladed, usually 10–15 cm.

• Suitable for chopping small vegetables and fruits.

• Handy for precise work, and a good alternative if big knives feel clumsy.

🥔 Paring knife

• Short 6–8 cm blade.

• Available in straight and curved (“nail blade”).

• Used for peeling vegetables, roots and fruits, as well as for precision work, such as cleaning mushrooms.

🍞 Bread knife

• Long, serrated blade.

• Length usually 20–22 cm.

• Effortlessly cut crispy breads and soft pastries.

🍰 Pastry knife

• A long, serrated knife with a rounded tip.

• Length 25–26 cm.

• Suitable for cutting cakes, pies and other baked goods without the dough sticking to the blade.

🍅 Tomato knife

• A small serrated knife, often 11 cm.

• Designed specifically for tomatoes, but also works great for other soft vegetables and fruits.

• Also handy for the breakfast table.

🥩 Boning knife

• Stiff and narrow blade, approx. 16 cm.

• Intended for cutting around meat and bones.

• An excellent tool for handling game and large pieces of meat.

🦌 Skinning knife

• A curved-bladed and stiff knife.

• Blade length 12–18 cm.

• Designed specifically for opening and skinning game.

🇨🇳 Chinese chef's knife (Cleaver)

• High and rectangular blade.

• Suitable for chopping vegetables, chopping herbs and, in some models, also cutting light bones.

🍣 Yanagiba (sashimi knife)

• A long, narrow and single-sided sharpened knife.

• Designed for slicing fish – perfect for sushi and sashimi dishes.

🐡 Deba

• A strong, thick-bladed knife.

• Designed for gutting fish and cutting small bones.

🔪 Kiritsuke

• Long, straight tip and narrow blade.

• Combines the features of a chef's knife and a sashimi knife.

• Requires skill, traditionally a master knife.

🧀 Cheese knife

• Designed for cutting various types of cheese.

• The perforated blade prevents soft cheeses from sticking.

• A stronger, shorter blade is used for hard cheeses.

🥩 Steak knives

• A table knife, especially for eating meat dishes.

• Often serrated, allowing meat to be cut easily without tearing.

🍖 Meat knife (Carving knife)

• A long and narrow knife for slicing large pieces of meat, such as roast or turkey.

• Often used in conjunction with a fork.

Summary

The right knife makes cooking smooth and enjoyable. A chef's knife or santoku is enough for many people, but specialty knives make special situations easier: a filleting knife for fish, a bread knife for crispy crust, a tomato knife for soft vegetables, and a skinning knife for handling game. When you know the types of knives, you can find the right tool for your needs – and cooking becomes more enjoyable.