There are more than 30 different models of cutting tools for cutting and cleaning products. Of course, not all types of kitchen knives are needed in the home kitchen.
We collected the best reviews that consist of great knives for different purposes:
A chef’s threesome will suffice for most daily dishes. But why not add to your arsenal of special knives designed for certain types of products.
Chef
The chief is a knife for cutting and chopping food. It is safe to say that this model is present in every house. The tool is effective when working with meat, fruits, and vegetables. But it is not recommended for bread.
The blade of the chef’s knife has a triangular shape. Blade length is from 18 to 30 cm, thickness – 2-3 mm, sometimes there are models up to 5 mm, called Chef-de-Chef. They are designed for cutting lobsters but are good for meat and poultry.
The advantage of this type of kitchen knives is their versatility. They can perform most treatments in the kitchen.
Due to the fact that many firms produce such a model, the knife can be purchased at a budget price. But, the tool with a long blade is heavy, with a long work hand gets tired.
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Universal
This product is a classic shape, the blade is elongated, stretched forward. The length of the blade is about 15 cm. Due to its lightness and small size, it is popular among owners.
The purpose of the blade is cleaning and chopping of vegetables, fruits, and small products. Not suitable for cutting and chopping frozen meat.
For cleaning vegetables
One of the obligatory types of knives for the kitchen is a tool for cleaning vegetables. It can also be used for solid fruits. Small model: blade length is only 7-8 cm, the handle is made of wood or polymeric materials. Do you want to improve your cutting skills? Check these tips.
The product with the rounded profile will conveniently spiral off the peel, e.g. from potatoes. A knife with a pointed and slightly lowered tip is used when removing a core, wormhole.
The compact size of the device allows for quick and effortless cleaning of vegetables. Among its disadvantages, we can only point out the lack of versatility. Small blade dimensions do not allow using it for other purposes.
Fillet
This type of tool can be easily distinguished by a long thin blade, it can vary from 10 to 34 cm. Knives with a blade from 10 to 15 cm are needed to process poultry, fish, and meat. Models with a blade length of more than 15 cm are used for cutting beef, pork and lamb fillets.
The sharpening angle of this device is 15 degrees, the tip of the sharpener is raised. These moments allow the cook to easily fillet meat and fish. A mandatory characteristic of such a knife is flexibility.
For this reason, it is not possible to use forging the product metals with increased hardness. As when working on the bend of the blade will break.
Bread knife
The model is a knife with a toothed blade. Length – 20-25 cm, width is the same throughout the blade, the tip is round. The hardness of the material is high, as flexibility for this type of blade is not a mandatory feature.
The serrated grinding easily cuts the hard crust of bread without crushing the crumb. For coarse fruits and vegetables, the serrated knife is also effective. For example, it is convenient for cutting watermelons.
Bulkhead
The tool is needed for the convenient separation of meat from bones. The blade differs from the standard shape of kitchen knives. It is medium-length, up to 16 cm, thin and has a slightly curved profile.
The materials used for melting the blade are of medium hardness. Flexibility and elasticity are important first for the melting knife.
In addition to deboning meat, this product can be used for cutting and chopping most small products. For work in hard-to-reach places, a shortened model of this knife is used.
It is equipped with a short sharp triangular blade. The cutlery is not suitable for rough work such as cutting frozen meat.
Finishing
One of the popular types of chef’s knives is the cutting model. It is used in the kitchen for cutting meat carcasses, cutting small bones, cartilage. Some cooks perform deboning with this kind of product. But they can only do pre-processing.
The classic carving knife has a wide, long blade. The blade is serrated, there is a notch for the finger near the shoe. The material of manufacture is high-carbon steel of high hardening.
Such raw materials are lighter and more practical in operation. There are also ceramic knives of this type. But they do not tolerate blows and need accuracy during operation.
For cutting
A classic knife for cutting any food is present in every hostess’s kitchen. Usually, it has a wide and long blade, 20-25 cm. Such parameters are necessary for the pieces to be even. The large width of the blade allows cutting slices of large sizes and diameters. If you want your knife to cut better, then use a sharpening stone.
Santoku
The Japanese equal of a chef’s European knife. Considered to be a multifunctional tool. The knife is so popular. Thus, all famous European manufacturers have included this model in their product line.
The product has considerable dimensions. The length of the chef’s knife blade reaches 16-20 cm, and width – 4-5 cm. Thanks to this, Santoku can be used as a spatula for collecting and transporting sliced products.
The shape of the blade is triangular, and it allows 100% use of the cutting edge. There are special recesses on the blade. They are necessary to make the product to be cut less sticky to the metal.
Sharpening angle varies from 6 to 10 degrees, it almost matches the angle of descending. This is what determines the ease with which this knife handles its tasks.
The Santoku is made of high carbon steels that are hardened at elevated temperatures. But since this metal has its disadvantages, you can consider stainless steel blades.
Deba
There are so many models of Japanese knives. Sometimes it is hard to figure out which knife is designed for what. Deba was originally used for cutting and processing fish. It’s also effective at working with poultry, meat. You should not use it for cutting large bones.
The material of manufacture is stainless steel. Often you can find such models of steel AUS-8, this raw material combines flexibility and hardness to 60 HRC. Besides, this material is highly resistant to corrosion.
Nakiri
It’s a kitchen knife for vegetables and greens. It is convenient for cutting and chopping, but not suitable for harder products, as it has a light and thin blade.
The blade is 16-18 cm long and 5-6 cm wide. On the outside, it looks like an ax. So sometimes people try to use it for cutting bones, but it is not designed for this purpose.
The knife is sharpened at an angle of 4-6 degrees, the sharpening is unilateral. When the product is exported, it’s double-sided sharpened. The geometry of the blade is rectangular, it is also found with a rounded cutting edge.
Yanagi-ba
Looking at the types and purposes of kitchen knives from Japan, it is worth paying attention to the model Yanagi-ba. It is one of the most common knives among professional cooks.
This model is designed to work with raw fish. But now its area of use is much wider. Japanese and European chefs use the product for cooking sashimi, sushi. As well as for cutting fish fillets into thin strips.
The blade of this tool is not wide, but long. Its size is from 27 to 40 cm. The classic blade sharpening is one-way.
Kitchen hatchet
A kitchen hatchet is indispensable for cutting meat and bones, including frozen carcasses. The length of the blade is from 15 cm to 18 cm. The model is heavy, its weight can reach several kilograms.
Knife Peeler
The Peeler knife is designed for fast cleaning of fruits and vegetables. It provides a cheap treatment, after the procedure the fruit becomes smooth and smooth.
Thanks to the convenient arrangement of two blades, the chef’s hand will not get tired for a long time, as the movements are floating.
Sandwich model
The sandwich model of the knife has a strong medium-length blade with a rounded tip. The design of the product helps to grip oil and other soft products smoothly, while the wide round tip is easy to smear.
Cheese slicing knife
The cheese slicing knife has several modifications. But the product always has teeth on the cutting edge and large holes in the blade. The latter is necessary for soft products to adhere less to the blade.
Most often there is a fork at the end of the cutlery. It is convenient for carrying slices on a plate.
Pizza knife
The pizza knife is a round blade with prongs. You need this pizza knife to aesthetically cut the hot pizza into slices. The blade rotates and the cloves act like a gear. This makes the cut of the dough even and the cheese does not stretch.
Knife clipper
For fast slicing of large quantities of herbs, vegetables or meat, you will need a cutting knife. This model with a wide semi-circular blade has two handles. You will need experience with this type of knife.
You can also check: 7 Best Cutting Boards For Raw Meat
Steak knife
You could use a steak knife at the table. It is a small size product with a blade length of 10-12 cm. The device provides perfect portioning.
As mentioned earlier, there are many types of knives. So you can choose exactly what you want.