A Complete Understanding Of Kitchen Knife

Types
by Kamikoto Knives February 23, 2018

From slicing and dicing, to carving and paring, every kitchen needs a professional set of
knives. Whether you’re ready to add to your own collection of Japanese knives, or
simply looking for a place to start, this guidewill help you make the right choice.

To break it down, we look into the different lengths and types of knives, as well as
which ones to use based on your experience in the kitchen.

WH AT KITCHEN KNIVES DO I NEED?

Chefs must work with the best available tools and the right blade will allow you
superior precision and skill. Different knives serve different purposes. If you only cook
occasionally, you may only need a paring knife and a chef’s knife. But if you like to cook
every day and experiment with different meals, a larger range of professional Japanese
Honshu steel knives will suit you better. Essentially, the types of kitchen knives you
need depend on your level and field of cooking, as well as the skill and techniques you
need from a blade.

UNDERSTANDING KNIVES BY T YPE

Chef’s Knives

The chef’s knife is one of the most versatile knives to have in your kitchen. With its
broad and sharp blade, it is a multi-purpose knife used for a variety of kitchen tasks.
 Length Range: From 6-14 inches
Ideal for:
Cutting meat
Dicing vegetables
Disjointing some cuts
Slicing herbs
Chopping nuts.

Not ideal for:

Cleaving meat bones
Carving dense meat
Disjointing some cuts
Slicing bread
Smaller precision tasks, such as peeling and mincing.

Utility Knives

Longer than a paring knife, but shorter than a chef’s knife, the utility knife is a solid all-
rounder in the kitchen. Available in both a serrated and straight blade style, they are
sometimes referred to as “sandwich knives”.

Length Range: From 4-7 inches

Ideal for:
Slicing meat
 Slicing bagels and buns
Cutting sandwiches
Chopping vegetables
Slicing herbs
General kitchen tasks when no other knife will do.

Not ideal for:

Cleaving meat bones
Slicing loaves of bread
Precision tasks such as peeling and mincing.

Slicing Knives

Similar to carving knives, slicing knives have long, thin blades with either a round or
pointed tip. With a more flexible blade than a carving knife, they are used to cut
thinner slices of roast, fruits and vegetables.

Length Range: From 8-14 inches

Ideal for:
Slicing and carving thin cuts of meat, such as chicken, pork, beef, venison,
fish
Preparing fruit for salads
Preparing Vegetables

Not ideal for:

Cleaving meat bones
Small precision tasks, such as peeling and mincing.

Paring Knives

The paring knife is a small, short-bladed knife, used for intricate cutting, peeling,
mincing and dicing. The blades are simple, sharp and precise.

Length Range: From 3.5-4 inches, although some come in 2.5 inch ranges
Ideal for:
Peeling and cutting small fruit and vegetables
Deseeding fruits
Deveining prawns
Cutting vegetables & herbs such as garlic

Not ideal for:

 Preparing or slicing meat, including carving & deboning
Cutting larger and tougher vegetables, such as pumpkin or other squash
Slicing bread

Vegetables Knives

As the name suggests, a vegetable knife is primarily, or even exclusively, used to cut
vegetables. Though most kitchen knives, particularly paring knives and chef’s knives,
are used to cut vegetables, the straight-edged Japanese Nakiri Bocho are designed
specifically for the task.

Length Range: From 5-7 inches

Ideal for:
Preparing vegetables, including cutting, chopping, slicing, and dicing both
small and large vegetables.

Not ideal for:

Cutting and cleaving meat
Slicing bread

Cleaver
The cleaver, also known as a ‘butcher’s knife’, is a thick, heavy-set knife with a sharply
beveled edge. Most often found in butchers and restaurants preparing their own meat.
The thickness of the blade can range dramatically depending on the intended purpose
of the cut.

Length Range: From 6-12 inches

Ideal for:
Splitting meat from bone, used typically for beef, pork, chicken and other
thick types of meat.
Splitting larger and thicker vegetables, such as melons and squash.
Smaller cleavers are used for quickly dicing vegetables and fruits.

Not ideal for:

Small or delicate slicing of vegetables or boneless meat.
Simple or quick cutting for pastries or other smaller dishes.

KNIVES BY LENGTH
3.5 Inch Knives

Knives this small are normally referred to as paring knives. Designed for a variety of
purposes, they are ideal for professionals.

Come in a variety of styles, both for cooking and other practical purposes
Used for chopping, slicing, and peeling small, soft fruits such as apples and citrus
fruits, as well as vegetables, chopping herbs, deveining prawns, and scraping
seeds
Not used for bigger tasks such as carving, boning and butchering boneless meats
such as chicken breasts or smaller cuts of red meat, cutting larger and tougher
vegetables, such as pumpkins or other types of squashes, or slicing bread.

5 Inch Knives

 Knives of this length are generally utility knives, such as that found in the Kanpeki
Knife Set. They are the perfect middle ground between a paring knife and chef’s knife –
an essential piece of equipment in every kitchen.

Varieties include serrated blades, used for working through rougher foods, and
straight blades for clean cuts.  
 Used for slicing boneless meat, slicing bagels and buns, cutting sandwiches, and
chopping common, garden-variety vegetables and herbs.
Not used for carving tough meats, cleaving meat bones, slicing loaves of bread, or
smaller precision tasks, such as shaping pastries.

7 Inch Knives

This length is generally the domain of the chef’s knife, such as the Santoku chef’s knife
or smaller cleavers such as the Chuka Bocho Cleaver. A step up from utility knives,
they’re perfect for all experience levels and kitchens. Boning knives also come in this
length.

Varieties include chef’s knife (serrated and straight), Santoku chef’s knife, some
varieties of cleavers and boning knife.
Chef’s knives and Santoku chef’s knives are used for cutting prime meats such as
those prepared by a butcher or vendor, dicing common vegetables, disjointing
some cuts, slicing herbs, and chopping nuts.
Boning knives are used for boning cuts of meat, fish and poultry, and removing
skin from meat and fish.
Not all 7 inch knives are used for cleaving meat bones, slicing bread, or smaller
precision tasks, instead relying on knives with specific specialities.

8.5 Inch Knives

8.5 inch knives are designed for larger food preparation tasks. In this category, you’ll
mostly find chef’s knives, carving knives, and slicing knives – ideal for people who cook
larger mains such as roasts and braising cuts. You can also find bread knives in this
length.

Varieties include chef’s knives and carving knives (serrated and straight blade),
and bread knives.
Chef’s knives are used for cutting meat, dicing vegetables, disjointing some cuts,
slicing herbs, and chopping nuts, but there are a number of different varieties for
separate purposes, including carving, slicing and bread knives for specific
ingredients.
All knives aren’t used for cleaving meat bones or smaller precision tasks.

12 Inch Knives
At this end of the spectrum you’ll predominantly find longer chef’s knives and carving
knives. These are ideal for people more confident with handling knives, or who prepare
and cook dense cuts of meat, both with and without bones, and vegetables such as
squash and melons. They should be a staple for professional chefs, as well as everyday
cooks who like to experiment with larger meals.

Varieties include larger chef’s knives and carving knives (serrated and straight
blade).
Larger chef’s knives are used for cutting meat, dicing vegetables, disjointing some
cuts, slicing herbs, and chopping nuts.
Carving knives are used for slicing and carving dense meats.
Slicing knives are used for cutting thinner slices of roast, fruit and vegetables.
All knives aren’t used for cleaving meat bones or smaller precision tasks.

PICKING THE RIGHT KITCHEN KNIFE FOR YOU

Choosing the right knives will depend on what level you’re at in the kitchen, as well as
the types of meals you want to cook. To break it down, here’s what you need to know.

For Everyday Cooking

When it comes to everyday cooking, versatility is key. If you’re an everyday cook, you
likely cook simple meals most days of the week, and occasionally bigger and more
complex meals when you’re entertaining. Therefore, you’re not likely to need a full set
of professional kitchen knives. The best knives to have in your kitchen are a:

Chef’s knife
Paring knife
Utility knife
Carving knife

Pastry Chef

The pastry chef, who specialises in pastries, bread, muffins, cakes and more
sophisticated baked goods such as mille-feuille and plated desserts will need a small
yet versatile array of knives to approach a range of ingredients used in baking, as well
as for slicing and cutting the finished products. These include a:

Chef’s knife
Paring knife
Bread/cake knife

Aspiring Chef

The aspiring chef are those aiming to grow their skills, normally in the confines of their
own home, but none would deny that they are normally quite proficient in the kitchen.
They enjoy cooking on a regular basis, entertaining for friends and family, and
experimenting with new dishes. The aspiring chef may not yet have all of the skills and
experience of the professional, but they are still often knowledgeable and passionate
chefs and will need a durable set of kitchen knives, including a:

Chef’s knife
Paring knife
Bread knife
Utility knife
Carving knife

Apprentice Professional

An apprentice chef is someone who gets paid to learn the skills needed to become a
professional. This means they will need a broad range of knives to cater for a wider
spectrum of cooking techniques, styles and dishes. In the kitchen, an apprentice chef
needs at least a:

Chef’s knife
Utility knife
Paring knife (different varieties)
Boning knife
Carving knife

Professional Chef

A professional chef has completed an apprenticeship and works in a restaurant, café

or other food establishment. They have high-level skills and knowledge of different
cooking styles, cuisines, techniques, and dishes. Therefore, any professional chef will
need a wide range of kitchen knives in varying lengths, including a:

Chef’s knife
Paring knife (different varieties)
Utility knife
Boning knife
Carving knife
Slicing knife
Cleaver
Butcher knife

While some kitchen knives serve single purposes, others are used for a variety of
reasons. With all the different styles, sizes, lengths and brands, it can certainly get a
little overwhelming. But armed with the calculated precision of Kamikoto’s razor-sharp
knives crafted from Japanese steel, the most demanding work can be performed with
greater ease. With the right blade, you can control and conquer any high-performance
cooking tasks.

By reading this guide, whether you are already a professional or aspiring to greater
heights, you can always hope to grow your knowledge of the purpose and best use of
different blades, helping you master the culinary world, and make the best choices
possible for your next triumph. With the right knives in your kitchen and the spirit of
ancient techniques, your high grade Honshu steel knives will allow you to experience
true expertise.

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