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According to Wekipedia, a kitchen knife is any knife intended for use in preparing food. While much of this work can be accomplished with a few general-purpose knives—notably a large chef’s knife, a solid cleaver, a small paring knife and some kind of serrated blade (such as a bread knife or a serrated utility knife)—there are also many specialized knives designed to perform specific tasks.
The best knives for fish
Fish knives are any kind of knives used to prepare seafood, and they can be used for slicing, descaling and removing bones from fish.
Whether you want to slice and slice your own sushi and sashimi or roast whole fish on the bone, there are several different types of fish knives that will make the process simpler.
All the tools in this section are designed to make preparing and serving the catch of the day easy, fast and safe.
A Filleting knife is a long, thin knife with a flexible blade. It has a very sharp edge and a precisely pointed tip for penetrating the skin, and for removing complex bones. It has a similar appearance to a bone removal knife, but the blade is thinner and more flexible.
What are filleting knives used for?
The thin, flexible blade is ideal for removing the bones without damaging the delicate flesh of the fish. They differ from other knives in that they are often used to slice food horizontally, not vertically – this allows chefs to cut around the spines of whole fish to create perfect fillets. Slicing knives are great for all kinds of fish-related work, so they’re ideal if you want to try a lot of new recipes.
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This knife has a feature which is a long, flexible blade with a double edge, and are designed to slice large fish. Salmon knives are thin and sharp to allow for precise stripping and skin removal, and many designs also have indentations along the side of the blade.
What is a salmon knife used for?
A Salmon knife is used for slicing, slicing and removing the skin from large fish, such as salmon. They are thin enough to fit through the skin and meat without harming the delicate thickness, allowing the chef to make clean, tidy fillets.
Because they can be used to create microchips, they are very effective in reducing waste.
Many salmon knives also have dimples or indentations along the surface of the blade, which reduces drag while slicing and helps prevent raw fish from sticking to the metal.
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Santoku knives – originally called Santoku bushu knives, which means “three uses” – are great for slicing, slicing and slicing with precision.
This knife is one of the most popular types of kitchen knives in Japan, featuring long, slightly tapered blades with a drop point to allow for more precise and complex cutting work.
They usually have a dimple along the blade to prevent food from sticking to the metal.
What is a santoku knife used for?
The sharp, straight edges and drop points of the santoku knives make for an effective fish-slicing tool.
They’re especially useful when preparing sushi or other raw fish, as peeling the flat side of the blade helps prevent delicate items from sticking to the metal.
The large, wide blade can also be used to collect and transport chopped food after slicing.
Their usefulness is not limited to fish only, although santoku knives make vegetables lightweight as well. Another great versatile, they make an effective alternative to chef knives or knives.
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While many chefs are happy to prepare vegetables using a chef’s knife or paring knife, people who are serious about their cooking may want to invest in specially designed vegetable knives.
It has been carefully crafted to help you chop a lot of vegetables quickly, easily and safely. They can also help you finely chop and chop your favorite vegetables, or make ribbons or other garnishes.
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Sometimes called Japanese vegetable knives, nakiri knives look like smaller, leaner versions of a meat cleaver. It has a wide rectangular shape, always has a hollow ground edge, and is very sharp.
What is a nakiri knife used for?
Nakiri knives are an excellent tool for chopping vegetables. Because of its square shape and straight edge, you can use it to slice directly onto a cutting board without having to rock the blade back and forth: instead, you can just slide the blade down in one chopping motion. This makes nakiri knives one of the best tools for large vegetables that are often difficult to cut, such as sweet potatoes or squash.
The flat, deep blade makes it a great choice for chopping larger vegetables like cabbage or lettuce as well. The very sharp edge can also be used to create very thin, even slices, so it’s ideal if you want to add strips of vegetables to dishes as a garnish.
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The blade is typically about 6-7 inches long, and is designed to be lightweight and easy to use. Tomato knives have a round blade with a sharp, serrated edge.
What are tomato knives used for?
This knife is designed for chopping and slicing tomatoes, which require a specialized cutting tool due to their thin skin and soft, meaty centers.
The serrated edge of the knife cuts cleanly the skin without crushing the smooth interior, allowing the chef to create neat, even slices or slices.
While slicing tomatoes, many tomato knives are specially designed with plastic or rubber handles to help provide a better grip during slicing work.
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A Paring knife has a short, hard, slightly curved blade. They usually have a straight and very sharp edge.
What is the use of a paring knife?
The paring knife is mainly used for peeling vegetables, potatoes and fruits, and it is sharp enough to cut through tough skins easily. They have a solid blade and sturdy, comfortable handles, both of which help prevent the knife from slipping during paring work, making the process safer.
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A guide to different types of cutlery knives
All the utensils in this section are designed to make it easier to chop your food when you eat, so whether you’re a steak lover or want to get the most out of your fish dish, these knives are the ones you’ll want to eat. Your cutlery drawer.
A basic type of table knife, a dinner knife is the standard type of knife you’ll use for breakfast, lunch, and dinner every day. They are usually made of metal or stainless steel, and often feature a slightly serrated edge to help with tougher foods.
The butter knife has a smooth, blunt edge and a wide paddle-like shape, which allows the handler to spread the butter without scraping the crumbs or accidentally slicing the bread. Butter knives are perfect for decorating butter cookies, English muffins, or bread for sandwiches, so they’re a must for afternoon tea lovers.
The fish knife has a wide, flat blade with a sharp curved edge. This shape makes it easier to remove the skin from cooked fillets, while a pointed tip is often included to help remove small bones.
Steak knife is a table knife with a serrated edge and a sharply pointed tip. This allows diners to easily slice tough meats at the dinner table, such as steaks. Nowadays, it is also served with burgers and other large meaty foods. Sharp, lightweight, and versatile steak knives are a must for any establishment that serves a lot of meat dishes.
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A guide to different knife edge types
Without a doubt the most important part of any knife, the edge is what makes the blade sharp. Different types of edges are needed for cutting different foods, so we’ll go over the different types and explain the most appropriate function for each one.
Hollow ground edge
Commonly seen on Japanese knives, a hollow ground edge is the edge that tapers down from the middle of the blade to create an extremely sharp, sharp edge. This makes them very sharp, but they are also more susceptible to wear and breakage, and may need to be sharpened more frequently. Nakiri knives always have a hollow ground edge.
The scalloped edge has hollow pits along the side of the blade, which helps prevent food from sticking to the surface of the knife. They are also sometimes called the Granton edge knife, after the first manufacturer to patent the design. They are especially useful when cutting wet or sticky items, such as raw fish or vegetables. Japanese Santoku blades and salmon knives often have this type of blade.
The serrated edge is the edge that has sharpened grooves and burrs along the length of the blade, helping to cut through tougher foods. It is also useful for chopping soft foods without breaking their shape. Bread knives, tomato knives, and steak knives usually have serrated edges.
The most common type of edge, a straight edge is sometimes referred to as a flat floor edge.
What’s the best knife blade material? titanium vs Carbon steel blades vs Stainless steel vs ceramic vs Damascus steel
The materials your kitchen knives are made of can have a huge impact on their strength, durability, and sharpness, so it can help to learn more about the best knife blade materials before you buy.
Each type has its benefits and drawbacks, and some materials are more suitable for certain tasks than others. Read on to learn everything you need to know about knife materials before you invest in a new set of knives.
Stainless steel blades
Stainless steel is arguably the most common material for a knife, as it offers great durability and resistance to rust and corrosion. The alloy is made using carbon and iron as a base, and chromium is added to repel stains and give the blade a lasting glossy finish. This makes the blades strong, durable, and very good at resisting stains.
The downside to stainless steels is that there is currently a wide variety of alloys available commercially, so the quality of the steel can vary greatly depending on the supplier. We stock kitchen knives only from high-quality manufacturers, such as Tramontina and Scandi, so you can be sure that any stainless steel knives you buy with us are made of premium alloys.
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Carbon steel blades
Carbon steel is a type of alloy steel made of carbon and iron, without the chromium being added to the stainless alloy to help it repel stains. Steel with a high carbon content is often used to shape knives that require exceptional strength and toughness, and can also retain a very sharp edge when properly cared for. This makes carbon steel a great choice for peeling knives or cleavers.
However, because they do not contain chromium added to stainless steel alloys, carbon steel blades are prone to tarnishing and discoloration, particularly when in contact with acidic foods. So, if you are looking for an always shiny set of knives that you can display, this may not be your choice. But, if all you care about is the sharpness and durability of the edge, you’ll be hard-pressed to find a knife sharper than a knife with a carbon steel blade.
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The ceramic blade is one that has been made using hardened zirconium dioxide. It is non-metallic and non-magnetic, and is sometimes coated with other materials for added durability.
They are very lightweight, which many chefs prefer, and are also believed to be cleaner than metallic styles. Another advantage of ceramics is that the blades can be printed with elegant patterns, colors and details, like Zenith ceramic knives, making them even more impressive when displayed.
The biggest drawback of ceramic knives is their fragility: they are more likely to break or crack if dropped than other types of knives, so they should be handled with care.
They also need to be sharpened with specialized tools, since ordinary sharpening stones will damage the blades. But with proper attention, it should be an effective cutting tool for years to come.
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One of the hardest materials on the planet, titanium is non-magnetic and highly resistant to rust, making it an excellent choice for pocket blades and diving knives. But they tend to be less sharp and not as good at gripping the edge, so they are less effective as a kitchen knife than steel or ceramic types. However, many collectors still prefer finely crafted titanium knives for their elegant dark gray coloration.
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Damascus steel blades
Damask steel is manufactured using two or more different alloys, which are assembled together to form strong steels with an intricate, undulating pattern. Originally invented in Damascus in the Middle Ages, this type of steel has a long and storied history, and has been used to make knives, swords, and other weapons for hundreds of years. This type of metal is very strong, durable and sharp, but nowadays it is mostly appreciated for its beautiful appearance.
Modern designs may be pricey due to the meticulous crafting process, but Damascus steel knives last for years and will retain their sharp cutting edges for a long time. As such, they make excellent knives for serious chefs, or simply beautiful items for collectors.
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Keeping your knives sharp
A sharp knife is safer and more effective than a blunt knife, so once you’ve found the perfect cutting tools, you’ll need to sharpen them regularly to keep them working as efficiently as possible.
Our selection of sharpening stones, steels and knife sharpeners includes all the tools you’ll need to keep your blades in top condition, extending the life of your knives and making your cutting work safer and easier.
How you store your knives can affect their sharpness and lifespan, too. Just throwing it in a clutter-filled utensil drawer can make it susceptible to rust, corrosion and damage, and it’s also much easier to accidentally cut yourself.
Therefore, it’s wise to store them with a steel knife holder or magnetic rack – take a look at our selection of knife racks, shelves and wallets to find styles to suit every kitchen.
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Is a Sharp Knife Really Necessary?
If you need to ask that query then possibly you’ve in no way skilled the suffering of destroying exact meals with a dull blade?
A sharp knife permits you to complete the barbeque procedure via way of means of reducing off ideal portions, it helps you to custom butcher your very own cuts, French a rack of ribs, or maybe simply reduce a mouth-watering forkful of a fantastically seared steak.
So the solution is yes – in case you need to experience each component of smoking and grilling meals, a pointy knife is essential.
How sharp you preserve your knives, however, is an issue of private preference. Some human beings very well experience sprucing a knife right all the way down to a mirror-end with a blade so sharp you’d swear you’d reduce your self simply searching at it. For others, it’s enough to simply reduce cleanly via the meat.
How sharp you need your knives may even possibly rely upon how much money you spent on them.
If you’re importing high-quality Japanese knives, you’re probably really interested in the whole subculture of kitchen knives, and you’ll want to keep them sharp and beautiful. But, if you just want a good knife that cuts without a complaint, it can be less difficult.