Types of Kitchen Knives

Use them for chopping, slicing, cutting, tearing, or carving, kitchen knives is a chef's best friend.

Among the various cutlery, cooking food without the use of knives is almost impossible. All in all,
there are about 32 different knives available today. Whether the knife has originated from Europe, America, or Japan, the fact remains, the world of cooking would be nowhere without its use.

A 2―3'' long utility knife, also known as a tournée knife, a bird's beak knife is used for making tournée cuts in vegetables, slice soft fruits, and to prepare different types of decorative garnishes.

A thin blade, about 5―6'' long, a boning knife is used for removing bones from different pieces of meat.

This blunt, small knife is used for spreading butter, cream cheese, and peanut butter over breads and rolls.

Used for slicing different types of foods, a ceramic knife usually works best on tough items like bones, and other tough foods.

This is a thin, narrow knife which is used for lifting pieces of cheese once they are cut. You can use this knife as a bar knife to cut fruits and spreading garnishes.

Available in different sizes―6, 8, 10, and 12'', a chef's knife is used to cut meats, vegetables, and fruits into thick pieces.

This short knife is used to score an "X" in chestnuts before they are roasted. After roasting the chestnuts, you can also use the knife to open the shell.

This short, yet sharp knife is used to open clam or oyster shells. Also, this knife can be used to remove the muscles from within the shells.

This 6'' long, thick knife comes in handy for chopping, pounding, crushing, and shredding food. The blunt side of the knife can also be useful for turning big pieces of meat into small, chopped pieces.

This 8'' knife is used to slice different types of meat used for making a sandwich.

This slick, sharp knife is used on shrimp. The large vein in the back of a shrimp along with the shell is removed with this knife (as the name suggests).

This sharp knife is used to slice, cut, and carve foods into thin, small pieces or slices.

This 6―11'' thin knife is used to filet a fish. The blade helps in removing the meat close to the skin.

This knife has blade like a saw which is coarse that helps in cutting through frozen foods.

This short bent, yet sharp knife comes in either single- or double-sided blades. As the name suggests, this knife is used for separating the grapefruit without taking out the membranes.

This serrated knife is perfect when you want lettuce slices. As you use this plastic knife, it won't turn the lettuce leaves brown once cut.

The meat and fish slicer knives are used for slicing different types of meat and fish. They are about 10'' long and can slice large roasts as well. The pointed tips on the knife come in handy to cut around any meat or fish bones.

For opening the oyster and clam shells to take the meat out, this sharp knife is used. The blade works best for cutting inside the muscle and membrane.

This 3―5'' small, straight knife is useful for peeling, coring, cutting, and mincing small foods.

The knife comes in either 10, 12, or 14'' size and is usually used to cut large roasts and ham. The sharp knife gives thin slices of meat every time.

As the name suggests, this sharp knife can be used for slicing through different sized sandwiches, regardless of the ingredients used in them.

This Japanese knife has a narrow blade and a straight edge which is used to slice vegetables perfectly.

This long Japanese knife is used while making sushi and sashimi dishes.

This long, sharp knife is used to slice tough textured breads, vegetables, and fruits.

This knife's blade is 8―14'' long and is mostly helpful while you opening a melon or slicing a slice of bread. The carving knife is used along with the slicing knife.

As the name suggests, these knives are used for cutting and mincing foods, mainly bit-size pieces and slushy texture.

This 4―6'' thin, narrow knife is used to cut chops, roasts, and steaks. When you want bite-size pieces from the meats, this knife is often used.

This thin, long Japanese knife has a blunt tip which is used to filet and slice fish.

As the name suggests, this thin, narrow knife has serrated blades which are used to skin tomatoes and other soft fruits. Each slice is even every time you cut.

This Japanese knife is similar to a cleaver and is often used to cut, chop, and slice food.

This Japanese knife is similar to the Tako hiki knife and is used for the same purpose. The only difference is that the knife has a pointed blade.