1.

The Chef’s Knife

Also called a cook’s knife, this is the most important
item in a knife set.The knife typically a broad blade
tapering upward to a point, allowing the knife to
rock back and forward for fast mincing. It’s about 6
to 12 inches long. A greater length usually translates
to faster, easier slicing, but if you have small hands,
a shorter knife would be easier to control.

2. The Utility Knife

Usually between 4 and 7 inches in length, the utility
knife is most of the time treated as a mini chef’s
knife. It can come straight or serrated, and is good
for cutting vegetables and meat that are too small for
a chef’s knife.

3. The Santoku Knife

The Santoku knife is a Japanese version of the Western-
style chef’s knife. Santoku means “three virtues”, which
are slicing, dicing, and mincing. A Santoku is usually
shorter and thinner than a chef’s knife. Due to a flat blade,
it doesn’t rock on the cutting board. This makes it a lesser
choice when you want to mince herbs, but a better one for
skinny slices of veggies.

4. The Kitchen Shears

Basically a pair of scissors.Except that since they’re for
various uses in the kitchen, from snipping herbs, cutting
veggies to sectioning chicken and even outdoor work,
the shears usually come with extremely strong and sharp
blades.

5. The Boning Knife

The boning knife, as you probably have figured, is used for
separating meat from bone, making filet fish, and cutting
up meat. It is also a well-loved item by vegetarian – a small
one can be used place of a paring knife for peeling and
trimming veggies.
6. The Bread Knife
Bread knives are used for cutting bread, cakes, and
sometimes meat, poultry, and seafood. They are designed
in a way that allows you to saw through the bread without
pushing down or squishing it.

7. The Cleaver
The cleaver is usually the bulkiest and weighted knife in the
kitchen. A typical cleaver has a thick spine and a very strong
blade, which allows it to cut through bones and meat in a
chopping motion. It’s also very useful for chopping hard and
thick materials such as squash or pumpkin. The wide, heavy
blade makes it ideal for pulverizing cooked or uncooked meat,
poultry and fish, and crushing garlic.

8. The Paring Knife

If you love making garnishes for your foods and drinks, the
paring knife is a must-have. A parer usually comes with a
thin 3 – 4 inches blade and a very pointy tip. It can be used
for cutting and peeling fruits, veggies, and trimming excess
fat with precision and ease.

9. The Steak Knife

Sometimes used as table knives, steak knives are small
knives that are used for not only cutting meat and fish, but
also cutting salads, other (mainly cooked) foods, and
spreading butter. Steak knives can come with serrated or non-
serrated edges. Serrated steak knives are generally more
popular, as they can stay sharp for a longer time without honing or sharpening.

10. The Nakiri Bocho

The Nakiri bocho is a Japanese style knife used mostly for
cutting vegetables. As it is designed for chopping veggies,
the knife has a straight blade that can cut through long items
(think eggplants, carrots) as well as make super thin slices
out of cucumber, bitter gourd, tomatoes and the likes.
11. The Fillet Knife
This knife looks very similar to the boning knife. Since a boning
knife is designed to remove meat from the bone, it tends to be
thicker and have better force endurance. The fillet knife,
meanwhile, is made to cut thin fish slices and thus is typically
thinner, longer, and more flexible.

12. Butcher Knife

Used for breaking down cuts of meat or trimming fat, butcher
knives are typically found in butcher shops and restaurants which
allow you to easily slice through meat without tearing or shredding
the product.

13. Slicing Knife

Featuring long, straight blades, slicing knives are designed for
slicing cooked meats like smoked hams, roasted turkeys, or sirloin
steaks. Many meat slicing knives also feature granton edges,
which prevents the meat from tearing while cutting.

14. Breaking Knife

Breaking knives are a type of butcher knife that are used for
cutting large sections of meat into smaller cuts. Additionally,
breaking knives are ideal for trimming fat from cuts of meat.

15. Cheese Knife

Cheese knives are specially designed to cut through dense, sticky,
and hard cheeses, and they’re the perfect tool for restaurants that
offer charcuterie boards.

16. Cimeter Knives

Cimeter, or scimitar, knives are a type of butcher knife that
are used for prepping and cutting meat. Their long, curved
blades are ideal for trimming fat off ribs or breaking down a
large cut of beef.
18. Flank and Shoulder Knives
Flank and shoulder knives are a variation of boning knife with
longer blades that are designed specifically for cutting flank
steaks. Their straight, stiff blades are perfect for generating
precise cuts while boning, trimming, and jointing. In a variety of
designs that match with specific types of cheeses.
19. Gyuto Knives
Gyuto knives are similar in use and shape to chef’s knives.
However, there are several key differences between a gyuto knife
and a chef knife. Gyuto knives are lighter and thinner than chef
knives, and they have a flatter edge. This allows the knife to have
faster push-cutting abilities and makes it easier to handle.

20. Meat Carving Knives

With long blades, meat carving knives are the ideal choice for
slicing cooked meats like smoked ham, roasted chicken, or deep
fried turkey. Carving knives are much thinner than chef knives,
enabling them to carve thinner, more precise slices.

21. Nakiri Knives

Nakiri knives have razor-sharp edges and thin blades that are
perfect for cutting vegetables and fish into thin slices.

22. Oyster Knives

Essential for any restaurant or diner that serves fresh shellfish, oyster
knives are used to open oyster shells and then remove the meat from
the shell. There are several types of oyster knives that are used for
different sizes and preparations of oysters.

23. Petty Knives

Petty knives are known for their quality and balance, and they’re
excellent utility knives to have in your repertoire. Similar in size
and shape to utility knives, petty knives have a few key
differences. They are slightly longer than utility knives but shorter
than chef knives, which allow you to use them as either a chef knife or utility knife.

24. Santoku Knives

Santoku knives have a similar shape and construction as chef
knives. Additionally, they can be used for a variety of cooking
tasks, such as chopping, slicing, and dicing, like chef knives.

25. Sashimi Knives

Essential for any sushi restaurant, sashimi knives feature long and
thin blades that allow chefs to cut thin and precise cuts of raw fish
without tearing the meat. Due to their length, sashimi knives can
also be used for breaking down large cuts of fish.
 Brunoise (Fine Dice)
This particular technique will allow you to fine diced
vegetables and fruit. Normally, the food is cross cut and
then sliced across the sticks in order to create fine cubes.
Foods that are commonly brunoised include turnips, onions
and carrot.

Chiffonade (Shredding)
The chiffonade technique is usually used on leafy
vegetables and herbs. Some examples include, spinach,
lettuce, basil herbs and cabbage. This is accomplished
by first cutting the food into long strips, and then cross
cutting them in the preferred thickness.
Julienne (Match Stick Cuts)
The Julienne technique allows you to cut foods into
long, thin match stick like pieces. This is a cutting
style that is normally used for zucchini, carrots,
celery and capsicum, but it can be used on virtually
any type of vegetable.
Macedoine (Large Dice)
This particular technique is used to cut vegetables and
fruit into large cubes, which is ideal for preparing
vegetables that will be used in soups. Cooks also cut
melons and other types of large fruit using this technique.
When using this technique, it is important to have aflat
surface to cut on.

Slicing
Slicing is a technique in which you cut food into thin
slices that are relatively broad in comparison to the slice
depth. You can use this technique on meats, fruit and
vegetables for use in any number of vegetables.
 Mincing
Mincing creates a food with An even smaller consistence
that you would be able to using the brunoise technique. To
use this technique effectively, you will need to holdyour
knife handle with one hand and use your other hand to keep
the blade's tip in contact with the cutting surface — while
bringing your blade down into the food.

Roll-Cutting
This is a common technique that is used to cut long
fruit and vegetables, such as zucchini and carrots.
Using this technique will allow you to make more
attractive pieces, while exposing more of the food's
surface.
Parallel Cutting
This is a technique that is used to cut broad, thin
slices of vegetables and meat. You accomplish
thisby laying your food flat on a cutting surface and
angling your knife blade parallel to the cutting
surface, in order to cut through the food.
Crushing
This is a technique that is used to crush foods like
garlic and ginger, and it is best accomplished by
using a flat surface like a walnut cutting board
and using a large blade to press downward on the
food.