Quick Summary
- The essential three: a chef’s knife, a paring knife and a bread knife handle most cooking.
- Santoku: a shorter, flatter alternative to the chef’s knife, great for vegetables.
- Specialists: boning, fillet and carving knives make meat and fish jobs easier.
- Cleavers: heavy Western cleavers cut through bone; Chinese cleavers are for vegetables.
- Rule of thumb: buy specialist knives only for jobs you do often.
Walk into any kitchen shop and you’ll see dozens of knife shapes. Each one was designed for a job, but most home cooks only need a few of them.
This guide explains the main types of kitchen knives, what each is for and which ones are worth owning. Use the quick-reference table if you just need an answer.
Kitchen Knives at a Glance
| Knife | Typical blade length | Best for |
|---|---|---|
| Chef’s knife | 8 to 10 in | Chopping, slicing, dicing almost anything |
| Santoku | 5 to 7 in | Vegetables, fish, boneless meat |
| Paring knife | 3 to 4 in | Peeling, trimming, small fruit |
| Utility knife | 4 to 7 in | Sandwiches, small produce, trimming |
| Bread knife | 8 to 10 in, serrated | Crusty bread, cakes, tomatoes |
| Carving or slicing knife | 8 to 14 in | Roasts, ham, turkey, brisket |
| Boning knife | 5 to 6 in | Removing bones from meat and poultry |
| Fillet knife | 6 to 9 in, flexible | Filleting and skinning fish |
| Nakiri | 6 to 7 in | Chopping vegetables |
| Cleaver | 6 to 8 in | Bone (Western) or vegetables (Chinese) |
Chef’s Knife
The chef’s knife is the most important knife in the kitchen. Its long, curved blade suits chopping onions, slicing meat, mincing herbs and crushing garlic with the flat side.
Most home cooks find an 8-inch blade the best balance of reach and control. German chef’s knives are heavier and tougher, while Japanese versions, called gyuto, are thinner and lighter.
If you buy only one good knife, make it a chef’s knife. See our guide to the best chef’s knives for home cooks.
Santoku Knife
The santoku is a Japanese all-purpose knife, usually 5 to 7 inches long. It has a flatter edge and a rounded, sheep’s-foot tip compared with a chef’s knife.
Its flat edge suits push cutting and thin slicing, especially of vegetables. Many santoku knives have scallops along the blade to help food release.
A santoku is a great choice for cooks with smaller hands or anyone who finds a chef’s knife unwieldy.
Paring Knife
A paring knife has a short blade, usually 3 to 4 inches, for detailed work. It’s ideal for peeling apples, hulling strawberries, deveining shrimp and trimming small vegetables.
Many paring jobs are done in the hand rather than on a board, so control matters more than power. Inexpensive paring knives are often just as good as premium ones.
Utility Knife
The utility knife sits between a paring knife and a chef’s knife. It’s handy for slicing sandwiches, cutting small produce and trimming chicken breasts.
It’s useful but not essential, since a chef’s knife and paring knife can cover most of its jobs. Some utility knives are serrated, which makes them good for tomatoes and rolls.
Bread Knife
A bread knife has a long, serrated edge that saws through crusty bread without crushing the soft inside. It’s also good for leveling cakes and slicing tomatoes.
Look for a blade of at least 9 inches so it can cross a large loaf in one stroke. Serrated knives stay usable for a long time but need a tapered rod or a professional service to sharpen.
Carving and Slicing Knives
Carving and slicing knives have long, narrow blades for cutting cooked meat into thin, even slices. Carving knives often have a pointed tip for working around bones, while slicers have a rounded tip.
Granton edges, with small hollows along the blade, help slices fall away instead of sticking. A long slicer is especially useful for brisket, ham and large roasts.
Boning Knife
A boning knife has a narrow blade, usually 5 to 6 inches, with a pointed tip for working close to bones. It’s the best tool for breaking down chicken, trimming pork and removing silver skin.
Boning knives come in stiff, semi-stiff and flexible versions. Stiffer blades suit beef and pork, while flexible blades suit poultry and fish.
For recommendations, see the best boning knives.
Fillet Knife
A fillet knife is longer, thinner and more flexible than most boning knives. The flexibility lets it follow the backbone and ribs of a fish and slide between the flesh and skin.
Choose a shorter blade for small fish like trout and a longer one for salmon and other large fish.
Nakiri and Usuba
A nakiri is a Japanese vegetable knife with a rectangular, double-bevel blade and a flat edge. The flat edge meets the board along its whole length, so it cuts cleanly through vegetables without rocking.
The usuba is the traditional single-bevel version used by Japanese professionals. Read nakiri and santoku compared if you’re deciding between them.
Cleavers
Western meat cleavers are thick and heavy, designed to chop through bone and joints. Their weight does the work, so you use a controlled chopping motion rather than force.
Chinese cleavers look similar but are much thinner. They’re all-purpose kitchen knives for slicing vegetables and boneless meat and shouldn’t be used on bone.
Our guide to the different types of cleavers explains the differences in more detail.
Which Knives Do You Actually Need?
- Essential: chef’s knife or santoku, paring knife and bread knife.
- Very useful: a boning knife if you cook meat or poultry often.
- Nice to have: a long slicer for roasts, and a utility knife for in-between jobs.
- Specialist: fillet knife, nakiri and cleaver, if your cooking calls for them.
For a full breakdown, see what knives every kitchen should have.
Specialist Knives You Might See
- Tomato knife: a short serrated knife with a forked tip for lifting slices.
- Cheese knife: often has holes in the blade so soft cheese doesn’t stick.
- Bird’s beak or tourné knife: a curved paring knife for peeling and shaping round produce.
- Steak knife: a table knife, straight or serrated, for cutting cooked meat.
Blade Materials in Brief
- Stainless steel: resists rust and is easy to care for; most kitchen knives use it.
- Carbon steel: takes a very sharp edge and is easy to sharpen, but rusts if left wet.
- Ceramic: stays sharp for a long time but is brittle and can chip or snap.
Caring for Any Kitchen Knife
- Hand wash and dry knives straight after use.
- Use a wood or plastic board, never glass, stone or ceramic.
- Hone regularly and sharpen when honing no longer helps.
- Store safely in a block, on a magnetic strip or in blade guards.
Frequently Asked Questions
What are the three most important kitchen knives?
A chef’s knife, a paring knife and a serrated bread knife.
What is the difference between a chef’s knife and a santoku?
A chef’s knife is longer with a curved edge for rocking; a santoku is shorter and flatter for push cutting.
What is the difference between a boning knife and a fillet knife?
A fillet knife is longer, thinner and more flexible for fish; a boning knife is sturdier for meat and poultry.
Can a Chinese cleaver cut bone?
No. Most Chinese cleavers are thin vegetable knives; use a heavy meat cleaver for bone.
Do I need a utility knife?
It’s handy but optional, since a chef’s knife and paring knife cover most of its jobs.
