You can make yourself feel like a Michelin star chef just by using the right knife for your culinary masterpiece. On top of feeling like a top chef, you’re also more likely to have all your fingers left at the end!
Perfect for slicing through ingredients with tough exteriors but squishable interiors like bread and tomatoes.
If you only have room for one knife, this is it. There isn’t much the chef’s knife can’t slice, cut, chop, mince or dice.
Smaller and lighter than a chef’s knife but just as useful. Translating as “three virtues,” the Santoku is ideal for slicing, dicing and mincing. It also has a scalloped edge to help prevent ingredients from sticking.
While not a knife, shears will make prep work easier. Use them to cut, snip and trim a range of ingredients and items.
The thin, curved blade of the boning knife makes it easier to separate meat from bone with precision.