The balance! The beauty!
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!
SERRATED
8-11 inches
Perfect for slicing through ingredients with tough exteriors but squishable interiors like bread and tomatoes.
PAIRING
3.5-4 inches
CHEF'S KNIFE
8-14 inches
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.
TOMATO KNIFE
6-12 inches
SANTOKU
6 inches
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.
SHEARS
6-12 inches
While not a knife, shears will make prep work easier. Use them to cut, snip and trim a range of ingredients and items.
SLICING
8-14 inches
CARVING
8-12 inches
BONING
5-6 inches
The thin, curved blade of the boning knife makes it easier to separate meat from bone with precision.
CLEAVER
6-12 inches
ANATOMY OF A KNIFE
