A chef’s knife
A chef’s knife is a multi-purpose kitchen tool that can be used to slice, dice, and chop ingredients with precision. Chef’s knives typically have a sharp point and a prominent edge that features a sloping curve. The curve facilitates cutting and allows you to execute the knife’s signature rocking motion.
Usages
A chef’s knife is among the most versatile knives in the kitchen and can be used for anything from chopping to cutting. Common uses for a chef’s knife include cutting meat, dicing vegetables, slicing herbs, and chopping nuts. The flat side of the knife can even be used to crush garlic. The versatility of this multi-purpose knife makes it a must-have in any kitchen. It is important to avoid any hard surfaces that would render the blade dull. In addition, learning how to hold a chef’s knife is an important first step to ensure the best results when using it.
A paring knife
Its slim, sharp blade is perfect for slicing, skinning, chopping, peeling fruit and vegetables and cutting up meat.
Santoku Knife
A versatile knife, it guarantees a precise cut thanks to its 8 cm stainless steel blade. The curved body of the handle improves its grip while reducing use fatigue.
The Santoku knife is an all purpose Japanese knife, adept at slicing, dicing, and mincing. The name santoku means ‘three virtues’ for the knife’s ability to cut fish, meat and vegetables equally well. The Santoku knife was originally used more often by home cooks, but thanks to its versatile straight edge it has been gaining in popularity with professional chefs.
Best Uses:
- Meat – Santokus are great for mincing boneless raw meat and poultry. They do excellent work for making cubes or thin slices for stir frys and other preparations. Santokus are also well suited to slicing cooked meats and poultry.
- Seafood – The sharp edge of a santoku is great for portioning and filleting fish as well as mincing shrimp.
- Vegetables – A high quality santoku blade is an excellent choice for prepping vegetables. It can do nearly all the cutting tasks in home kitchens that are performed by utility knives, nakiri knives, paring knives or other cutlery and kitchen tools.
bread knife
The bread knife is a kitchen staple because, despite its name, it can perform a wide variety of tasks. The key is its serrated edge.
Unlike a chef’s knife with its smooth, straight edge, a bread knife features toothy, saw-like serrations or scallops along its cutting edge. This acts just like a saw, slicing through food as you move the knife back and forth, rather than using downward pressure like you would with a chef’s knife.
boning knife
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade.
Fillet Knife
For the best of fish and meat. Do you prefer fish without bones and meat preferably without skin and tendons. With the extra sharp filleting knife, also called filleting knife, you can easily cut the best piece. This knife is ideal for you if you like to prepare the best of fish and meat.
Cleaver
A cleaver knife is a versatile and essential tool in any kitchen. It is characterized by its large, rectangular shape and thick blade, which makes it ideal for a variety of tasks.
Cleaver knives are also great for slicing through bones and joints. The thickness of the blade allows it to easily cut through bone, making it a valuable tool for butchers and chefs alike. It is also useful for breaking down larger cuts of meat into smaller, more manageable pieces.