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Types of kitchen knives

To make preparing a quick morning snack, dinner for relatives or a festive feast bring only joy, take care of buying a set of good knives in advance.

That’s right – in the plural! After all, if you cut some products especially often, a special tool for them will save you many hours and reduce the load on your working hand. And so that extra knives do not take up valuable space, let’s figure out what each of them is suitable for.

The main types of kitchen knives.

Let’s start with the “big three” – tools that are indispensable in almost any kitchen. Cooking without them can sometimes turn into sheer torture.

Chef’s knife or chef’s knife. 

A versatile knife that can replace almost any blade – except, perhaps, a bread blade. Although many professional chefs have gotten used to doing it alone. Large (normal blade length – 18-25 cm), heavy, but very comfortable to use. Shredding cabbage, peeling vegetables, slicing meat, and dividing the dough into pieces – with proper dexterity, this is all easily done with a chef’s knife.

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Increased strength allows it to work even with frozen products.

Bread knife. 

Its 21 cm serrated blade with a serrated edge easily cuts bread pulp without crumbling it.

Small knife for peeling vegetables. 

Short (with a blade length of 7-8 cm) and light blade fits comfortably in the hand. Peeling potatoes, onions, apples, other vegetables, and fruits is quick and easy with this handy tool. What can not be said about the big station wagons?

These knives are not often found in supermarkets. But if you go to a specialized store, your eyes begin to diverge from the abundance of modern models of a narrower specialization. Here are just a few blades that have not lost their places in the ranking of the most useful knives for years after the “big three”:

Utility knives. 

t is impossible to imagine a kitchen without such a knife – with a 15 cm classic-shaped blade and a comfortable handle. They can cut almost everything: meat, fish, vegetables, greens. The main advantage over the chef’s knife is that special skills are not needed to work with the “universal”. But it was not without drawbacks: such blades do not cope well with products that are too hard or soft.


In everyday life known as a potato peeler. It has two blades located opposite each other, “floating” when working. Thanks to this design, the hand gets tired of peeling vegetables much more slowly than when working with a conventional knife, and the cut is more accurate.


Its wide square blade is ideal for chopping meat, even frozen. In the design of these products, the quality of the handle plays a particularly important role. If the knife is uncomfortable in the hand or slips, there is a high risk of injury.

Sandwich knife. 

It is often seen at breakfast buffets. Still, a small, light knife with a rounded blade is the most convenient tool for spreading butter, cream cheese, or jam on a piece of bread. A great addition to your morning coffee!

Fillet knife. 

A long, narrow blade with a raised point will easily separate fish fillets from the bones and help cut chicken breast into thin strips for rolls. But solid foods (including frozen meat) are better not to cut them.


Underestimated in Russia, the legend of Japanese cuisine. It is worth paying attention to, if only because the Santoku has successfully replaced the chef’s knife in many American establishments.


If most all-purpose knives do an excellent job with hard cheeses, then for soft cheeses it is better to take a separate tool. Thanks to the recesses and holes on the blade, the delicate product does not stick or deform.

In the house of fans of classic cuisine, such knives are likely to quietly dust. But the experimental chef will surely appreciate their convenience!

Cavity cutting knife. 

Strange looking but very easy to use. Prepares peppers and tomatoes for stuffing in seconds!

Read More: The 11 Crucial utensils in the kitchen area, and What They’re Utilized For

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