KNIFE BUYING GUIDE


Choose the Right Knife for the Task

FIND THE KNIVES THAT SUIT YOUR COOKING STYLE

KNIFE SET

Our sets include the most frequently used knives, each desgned for a particular task. Choose a multitasking set with knives that feel the most comfortable in your hand, then add individual pieces for specialized cutting jobs.

BEST FOR:
Curating a collection of knives that address all kitchen prep needs.

CHEF'S KNIFE

Also called a cook's knife, a chef's knife is an everyday all-purpose knife. The wide, sturdy blade, pointed tip and comfortable handle support an efficient rocking motion for prep work. This knife is great for both precise and large-scale cutting.

BEST FOR:
Chopping, slicing, mincing, dicing and julienning; food types include: cauliflower, broccoli, carrots, brussels sprouts, garlic, peppers, onion and all proteins.

SANTOKU KNIFE

A versatile eastern-style knife that combines a wider blade surface for large-scale chopping and mincing with a sharp tip for fast, precise slicing. Santoku means "three benefits" in Japanese.

BEST FOR:
Precise mincing, dicing and slicing; food types include: celery, squash, potatoes, cabbage, eggplants, cucumbers and kale.

PARING KNIFE

This little knife is indispensable for precise cutting tasks, functioning like a mini chef's knife. The knife's small size and short blade (usually between 2 and 4 1/2 inches long) make it exceptionally maneuverable.

BEST FOR:
Peeling, slicing, trimming and dicing smaller fruits and vegetables. Also great for everything from creating garnishes to coring tomatoes, hulling strawberries and deveining shrimp.

UTILITY KNIFE

Available in a variety of sizes with either straight-edged or serrated blades, this tool is larger than a paring knife, but smaller than a chef's knife. It's great for more exacting work.

BEST FOR:
Precise slicing and chopping. Food types include citrus, tomatoes, soft cheeses and breads.

BREAD KNIFE

A bread knife has a long, narrow blade with scalloped/ serrated edges and a pointed tip; perfect for slicing through crisp crusts without squashing the delicate interior.

BEST FOR:
Slicing baked goods—from crusty artisan loaves and bagels to soft rolls and buttery brioche. Also useful for slicing tomatoes and citrus fruits.

NAKIRI KNIFE

This traditional Japanese vegetable knife echoes the shape of a slender cleaver. The beautifully balanced blade is exceptionally sharp, so it's especially useful for precision slicing.

BEST FOR:
All types of vegetable prep, including quickly chopping, slicing and mincing. You can also use the side of the blade for scooping prepped ingredients into a pot or bowl.

STEAK KNIFE

These table knives are much sharper than classic dinner knives, combining a narrow upswept blade with a pointed tip that makes it easy to cut meat away from the bone. The knives also serve as exceedingly sharp utility knives and are great for vegetarian options like a dense cauliflower steak.

BEST FOR:
Slicing tender, juicy steaks, chops, fish and other cuts of meat.

BONING KNIFE

Designed for prepping poultry and meats, this knife has a sharp, maneuverable blade that gives you precision control as you separate the flesh from bones and cartilage.

BEST FOR:
Removing bones from raw poultry and meats—from a chicken breast to a leg of lamb. Also great for precise tasks like trimming a tenderloin.

SLICING & CARVING KNIFE

These razor-sharp knives have long, slender blades that slice foods into neat, uniform portions. Blades sometimes have oval-shaped indentations that help prevent foods from sticking. Tips may either be pointed or rounded.

BEST FOR:
Slicing roast meats and poultry—the tip helps cut into joints and navigate around bones. Rounded-tip slicing knives include ham slicers and salmon slicers.

TOMATO KNIFE

This knife cuts even the ripest tomatoes into neat, uniform slices. It combines a sharp serrated blade with a pronged tip designed for transferring tomato slices from your cutting board to a plate, bowl or platter.

BEST FOR:
Slicing tomatoes without tearing their delicate skins. Also ideal for prepping citrus fruits—or slicing and serving cheeses.

MEAT CLEAVER

A powerful, heavy but well- balanced cleaver breaks down larger cuts of meat and poultry. It features a sturdy, finely honed blade that cuts cleanly and easily through bones and tendons.

BEST FOR:
Cutting through meat and poultry bones with a single stroke. Also works well for chopping and mincing firm vegetables.

KITCHEN SHEARS

Sharp, sturdy blades and comfortable handles make these tools extremely versatile. Most have a pull-apart design for easy cleaning.

BEST FOR:
Varied tasks like trimming poultry, shaping pastry, snipping fresh herbs and mincing dried fruit. Also great for cutting parchment paper and kitchen twine.


Knife Care

KEEP YOUR KNIVES IN TOP CONDITION

CUTTING BOARDS

To prolong the life of your blades, always use a resilient wood, composition or synthetic cutting board—cutting on metal, glass or marble surfaces will dull and eventually damage your knife blade.

HONING STEEL

Hone your knife blade with a hand-held steel before each use. Using a ceramic or metal steel helps maintain a knife's sharp edge by smoothing and realigning the worn carbon-steel cutting teeth.

STORAGE

Store knives in a block or in a drawer that's fitted with a special knife insert. Other great ways to safely store knives include wall-mounted racks, magnetic knife bars and individual knife sheaths.

SHARPENERS

A knife's blade becomes slightly duller with each use and will require sharpening to restore the blade's original angle. An electric sharpener is the easiest way to give your knife a razor-sharp edge.

Knife Construction: Which Knife Suits You?

FORGED KNIVES

Forged knives are made by heating steel to a high temperature. This "hardens" the steel, which is moulded and hammered. Blades are tempered, ground, polished and assembled, sometimes in up to 50 different steps, most of which are done by hand. Forged knives feature a bolster and integrated tang.

STAMPED KNIVES

The blade of a stamped knife is either precision laser-cut or punched from a sheet of steel. It is expertly tempered, sharpened and finished by machine, then joined to the handle of the knife. Featuring little or no tang, stamped blades are often thinner than their forged counterparts. Because they're more lightweight, stamped blades can minimize hand fatigue while cutting.

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