TYPES of KITCHEN KNIVES

AND THEIR USES

BREAKING KNIFE

This blade was designed by medieval
butchers to break down leg quarters
into smaller roasts

Feature:

7″-11″ total length
Slight Curvature Upward Towards the Blade Tip

POULTRY

PORK

BEEF

BIRDS BEAK / PEELING KNIFE

Birds beak knives get their name from
their distinctive downward curve that
resembles the beak of a bird and it
takes one second
to notice the resemblance

Feature:

2″ – 3″ Blade
Downward Hooking Blade

CARROTS

POTATOES

SQUASH

ONIONS

CUCUMBERS

BONING / FILLET KNIFE

First developed by medieval chefs
around the 16th century
It is extremely useful in removing
bones

Feature:

Under 7″ Length
Narrow Bladed
Sharp Point

FISH

PORK

BEEF

POULTRY

CHEESE KNIFE

Cheese knives have been in use for
over 100 years in their modern design

Feature:

Hollow Blade
Blade Curves Upward
Dual Tip
Curved Spine

CHEESE

CHEF’S KNIFE

A general utility blade that is used for
everything from smashing garlic to
slicing fresh cuts of meat.
Four main blade variants
1) Carbon Steel, 2) Stainless Steel,
3) Laminated, and 4) Ceramic.

Feature:

6″-14″ Blade Length
Wide Spine
Sharp Pointed Tip
Non-Serrated Edge

VEGETABLES

SEAFOOD

FRUITS

MEATS

EGGS

CHEESE

CIMETER KNIFE

The word Cimeter also means saber
and it is believed the name originated
from the long blade this knife
possesses
The design of this blade makes it ideal
for cutting larger pieces of meat into
retail cuts and because of this
the butcher is the most common place
you will see this knife

Feature:

8″ – 14″ Blade
Curves Upward Towards the Tip

PORK

BEEF

CHICKEN

CLAM / OYSTER KNIFE

Oyster knives can trace their origin
to small fishing communities in
North America around the turn
of the 20th century

Feature:

Short Thick Blade
Bulbous Handle

OYSTERS

CLAMS

CLEAVER / CHOPPER / BUTCHER KNIFE

It is designed to split or cleave
meat from the bone

Feature:

Thick Blade
Sharp Beveled Convex Edge
Large Rectangular Shape
6″-9″ Length

FISH

PORK

BEEF

CHICKEN

VEGETABLES

DEBA KNIFE

The Deba knife design originates
from ancient Japanese culture and
its name literally means pointed
carving knife

Feature:

7″ – 12″ Blade
Thick Blade
Curved Spine
Long Angled Edges

FISH

PORK

BEEF

POULTRY

DELI KNIFE

It is designed to cut cleanly through
fruits and vegetables
without tearing them

Feature:

4″ – 7″ Blade Length
Serrated Blade
Slight Curvature from
the Spine to the Tip

TOMATOES

AVOCADOS

ONIONS

BREAD

LETTUCE

CHEESE

EGG

First became popular around the 16th century
Designed to be rocked herbs to create
the perfect size pieces for soups, sauces,
and salads
Over the last 50 years, some innovative
variations to this blade have come forth

Feature:

Large Swooped Blade
Dual Handles

GARLIC

ONIONS

PEPPERS

CHEESE

MEAT

SEASONING

MEAT

NAKIRI KNIFE

Nakiri knives originated from Japan
during the Edo period out of a need
to prepare fine slices of vegetables
for delicate dishes

Feature:

Thin Blade
Straight Blade Edge
Deep Angled from Both Sides
Rectangular Style Shape
Light Weight

CARROTS

POTATOES

CUCUMBERS

CELERY

CABBAGE

PALETTE KNIFE

This knife is used for spreading and
not to cut, as it has no sharp edges

Feature:

No Sharp Edges
A rounded Tip
Over 6″ in Length

SAUCES

CREAMS

FROSTING

PARING KNIFE

First developed in ancient times
It was used to assist with preparing
salads and peeling fruits

Feature:

3″ – 4″Blade Length
Slightly Curved Blade

VEGETABLES

FRUITS

MEATS

EGGS

CHEESE

SEAFOOD

PACKAGES

PETTY KNIFE

Petty knives are a Japanese design
and they were used as small utility
knives for centuries in Asia

Feature:

5″-8″ Blade
Back of Blade Aligned
with Back of Handle
Sharp tip
Slight Curve to meet at a Point
Thick Spine

FRUITS

VEGETABLES

PORK

BEEF

POULTRY

SANTOKU KNIFE

The name “Santoku” was derived
by from the primary three uses
of this knife : Slicing, dicing,
and mincing

Feature:

5″ – 8″ Blade Length
Flat Edges
Sheep Foot Design

VEGETABLES

PORK

BEEF

POULTRY

SASHIMI KNIFE

This knife is also called a Sushi knife
and it is perfectly suited
for cutting raw fish

Feature:

Thin Blade
8″+ Blade Length
Spine not Aligned with Handle
Thin Long Design

FRESH FISH

VEGETABLES

SLICING KNIFE

Slicing knives possess thin blades
that are flexible to allow you to get
the thinnest slices possible

Feature:

Rounded Tip
8″ – 15″ Total Length
Scalloped Blade
Flexible Blades

HAM

ROASTS

FISH

VENISON

BBQ BEEF

PORK

STEAK KNIFE

The modern steak knife design began
to gain popularity in America after WWII
Steak knives developed because of
a need to get away from the constant
upkeep and sharpening pre-stainless
steel blades required

Feature: