Different types of knives are required for different types of food and cutting tasks. Here is an overview of the most common types of knives and the tasks for which they are best suited.
PARING KNIFEThis versatile cutting tool with a short blade is great for small, precision cuts where control is essential. You can use it for seeding jalapeños, mincing shallots, slicing mangos, trimming beans and coring tomatoes. The paring knife is a staple in every kitchen and can quickly become your favorite tool.
UTILITY KNIFEIt is the perfect in-between knife for day–to-day cutting tasks and small jobs. You can use it for prepared foods like cutting sandwiches and slicing cheeses. This knife is also good for slicing a pickle, cutting fruit, and peeling apples.
BONING KNIFEA boning knife is used for separating meat, poultry, or fish from the bone with precise control using its “s” shaped edge and flexible, thin blade.
SANTOKU KNIFEThis Japanese cook’s knife combines the features of a cleaver with a chef’s Knife. Its unique shape allows it to be used as a spatula to scoop up whatever you are chopping.
CHEF’S KNIFEAn all-purpose chef's knife is an essential tool in every kitchen. Perfectly suited for dicing onions, mincing shallots, chopping herbs, crushing garlic, slicing meats of all varieties, and shredding cabbage, its versatility makes it your go-to knife. Our patented 8" Fibrox® Pro Chef's Knife is consistently “Highly Recommended” by a leading gourmet consumer magazine.
FILLET KNIFEThe flexible blade is perfect for removing skin or bones from every type of meat and fish.
BREAD KNIFEAlthough called a “bread knife,” it can also easily slice sandwiches, tomatoes and other vegetables, as well as fruits that have skins that easily bruise. Perfect for making scalloped edge cuts through a harder crust or peel without squashing the tender interior.
CIMETER KNIFEPrimarily for butchering large pieces of meat, cimeters also work well for slicing meats, roasts, turkeys and more. The wider blade adds weight and keeps portions together during slicing, making uniform slices easier to achieve.
BUTCHER KNIFEPrimarily for butchering meat into separate cuts. The thicker blade adds heft to provide optimal leverage, while the hollow-ground edge allows the knife to glide effortlessly though all types of meat.
BREAKING KNIFEPrimarily for breaking down large pieces of meat. Lighter in weight than the cimeter, the breaking knife also works well for slicing meats, roasts, turkey and more.
CARVING KNIFEThe carving knife is used to slice thin cuts of meat, including poultry, roasts, hams and other large cooked meats. It is much thinner than a chef’s knife, enabling it to carve thinner, more precise slices.
SLICING KNIFELong and narrow in shape, slicing knives are suited for slicing everything from meats, to cakes, to sandwiches. These knives often have a round tip to improve meat separation. They are designed to precisely cut smaller and thinner slices of meat, made possible by increased flexibility. Many chefs find them better suited to slice hams, roasts and fish.