14 Types of Kitchen Knives with Best Uses

Most people want to know about the types of Kitchen Knives. Because, With a good knife, you can accomplish most of your kitchen’s cutting tasks. However, blades made for a specific purpose will likely reduce cutting time and improve accuracy.

Knives that are right for the job will encourage you to prepare food confidently and creatively: you won’t have to worry about approaching a cut.

Our article introduces the types of Kitchen knives as well as the tasks that they are helpful for. You will learn what to include and what to leave out of your knife set.

Essential Knives: Types of Kitchen Knives

Several kitchen knives are essential and frequently used by every chef, whether a professional or a beginner.  

A Chef’s Knives

Chef’s knives are versatile tools. It is a necessity for any professional chef. Your arm should feel like it is an extension of yours. You can use it to grate or dice vegetables, fruit, or herbs. 

In addition to cutting meat, poultry, and fish. Most are 8 to 10 inches long, with a rounded tip. If you want to peel small produce, avoid using it (it’s too big), and do not carve cooked meat with it.

Utility Knife

As the name suggests, a utility knife is used for food cutting. The length of the knife is between 4 and 7 inches. Despite the fact that it isn’t very efficient in chopping large items, it is an excellent tool for trimming, filleting, and slicing thinly.

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Paring Knives

Paring knives are great for garnishing food and drinks.

With a paring knife, you usually get a thin 3 – 4 inch blade—cuts and peels fruit and vegetables with great precision and trimmings excess fat. Paring knives generally come in three styles: spear point, sheep’s foot, and bird’s beak, based on the shape of the tip.

Bread Kitchen Knives

As a result of the long blade and sharp serrated edge of the bread knife, it is the ideal tool for slicing through all sorts of bread, including crusty bread, baguettes, bagels, and bread rolls. Due to the grooved edge, softer textures are easily cut through without being squashed.

In addition to hard, dense cakes, bread knives can also be used to slice soft, fluffy cakes, as they can slice through them without knocking out the air or damaging the overall shape. 

To level out a sponge cake after baking in the absence of a cake leveler, you can use a bread knife.

Carving Knives

We’re getting a little more niche now. Carving knives are useful after cooking significant cuts of meat, such as beef, pork, or roasted turkey. For precision, they are narrower, and for cutting more comprehensive pieces, they are typically longer. Indentions may be present on the side of the blades to facilitate cutting.

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Cleaver Or Butcher Knife

Most cleavers are rectangular with a full tang, thick spine, and a wide blade with a bit of belly. Cutting cheese, bones, pumpkins, and squash is easy with the chopping motion. In addition to crushing garlic, the wide cleaver also works well to beat and pulverize meat, poultry, and fish.

Boning Knives

In general, boning knives have skinny blades with very sharp edges, which usually taper up to a fine point. Most of the time, it’s pretty short (around six inches), although you can get blades with a little more flexibility for delicate meat.

Fillet Knives

Since boning knives are designed to remove meat from bones, they generally have a thicker blade and better force endurance. On the other hand, These fillet knives are used to cut thin slices of fish and are typically lighter, longer, and more flexible. 

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Most of the differences between the knives are so small that they can be substituted. It is not uncommon for knifemakers to blend both, resulting in the boning fillet knife. People who are experts at sashimi or chicken boning are likely to notice the difference.

Besides those two ingredients, either one is fine for a casual home cook.

Salmon Knives

With their long, flexible blade and double edge design, salmon knives are designed for filleting larger fish. For accurate removal of flesh and skin, salmon knives are thin and sharp, and many designs even have indentations on the blade.

Santoku Knives

In Japan, the Santoku knife is similar to a Western-style chef’s knife. Using it instead of a chef’s knife is a common practice for those who prefer smaller, lighter blades.

A Japanese verb meaning dizzying, mincing, and cutting is santoku. Knives like this are versatile and can do many things. Further, A flat blade prevents it from rocking on the cutting board. As a result, you shouldn’t use it to mince herbs but rather to slice vegetables thinly. 

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Vegetable Knives

Chefs who have a profound understanding of their cooking may learn how to use specially designed vegetable knives. The purpose of these tools is to help you chop lots of vegetables quickly, easily, and safely.

In addition to chopping and dicing your favorite veggies, they can also create ribbons and other garnishes.

Nakiri Knives

Nakiri cabochons are typically used to cut vegetables. There is a broad and thin blade and squared-off tips.

As the knife is intended for cutting vegetables, it has a long straight blade. In turn, this makes cutting long vegetables (eggplants and carrots, for example) much more accessible. It would be best to use the knife when cutting cucumbers, bitter gourds, or tomatoes into thin slices.

Tomato Knives

To make the most of the delicate skin and soft, fleshy center of tomatoes, tomato knives are specially crafted to slice and cut with precision. In the tomato-cutting process, many tomato knives have textured handles to help ensure a better grip.

These axes are usually 6 to 7 inches long, and they’re lightweight and easily handled. There is a serrated edge on the blade of tomato knives.

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Peeling Knives

Peeling knives are used primarily for peeling vegetables, potatoes, and fruit and cutting through tough skins quickly. Due to their rigid blades and ergonomic handles, they make peeling work much safer because they prevent slipping.

We hope you have gone through the complete article and got an idea about the versatile types of Kitchen Knives.

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