If you’ve ever been gifted a culinary knife set, it’s likely there are more than a few knives in the set that you rarely use. It’s also likely that the knives in that set aren’t so great. So whether you have a full set of culinary knives and you’re looking to buy better quality knives, or if you’re starting your culinary knife collection from scratch, you may be wondering where to start. In this guide we’ll cover the four culinary knife shapes you should buy first, and then, go into some other knife shapes that can round out your collection.
The Workhorses: Essential Knife Shapes
Every chef should have four knives: A chef’s knife, a cleaver, a prep knife, and a carving knife. Why? Culinary knives are specialty tools. Each knife shape does a certain set of things very well, while it may suffice, but not excel, at other tasks. With these four knives, you can do most of what you need to do in the kitchen. But let’s get into what makes each of these four shapes work so well.
The Chef's Knife: The King of the Kitchen
An 8- to 10-inch blade chef’s knife is the undisputed champion of the kitchen. With its broad, slightly curved belly and a sharp pointed tip, the chef's knife is a master of all trades. It excels at chopping, slicing, dicing, and mincing vegetables, herbs, and fruits. Think of it as an extension of your arm, gliding effortlessly through everything from delicate shallots to tough root vegetables.
The Carving Knife: Slicing with Style
Imagine carving a Thanksgiving turkey with a butter knife — a culinary nightmare, right? That's where the carving knife steps in. This long, slender blade (usually 8-12 inches) with a gently curved edge allows for precise, thin slices of roasted meats, poultry, and even large cuts of fish. Its narrow profile minimizes tearing and shredding, ensuring those picture-perfect cuts for your smoked brisket, holiday feast or Sunday roast.
The Cleaver or Chopper: Breaking Down Big Veggies and Cuts of Meat
Sometimes, brute force is the answer. The Chopper , with its hefty rectangular blade (typically 6-8 inches long and quite thick), is designed to tackle heavy-duty jobs. Think of it as your personal axe for the kitchen. It can cleave through bone, chop up smoked pork shoulder , and smash garlic cloves with reckless abandon.
The Prep Knife: The Precision Specialist
For those intricate tasks where a chef's knife feels like a sledgehammer, the Petty Knife comes to the rescue. This nimble little blade (usually 4-6 inches long) is perfect for preparing vegetables, peeling fruits, deveining shrimp, trimming meat, and performing other detail-oriented jobs.
Exploring the Diverse Landscape of Knife Shapes
Now that you're familiar with the core four, let's explore the fascinating world of specialty knives:
The Oyster Knife
This short, sturdy knife features a blunt, non-serrated point specifically designed to pry open oysters without damaging the meat inside. Safety first.
The Filleting Knife
Similar to the boning knife, the filleting knife boasts a thin, flexible blade, but it's typically longer and narrower. This design excels at separating delicate fish fillets from the skin and bones.
The Serrated Knife
The serrated knife slices the crustiest and most delicate breads without crushing them. Its jagged teeth grip and saw through crusts without tearing the soft interior.
The Boning Knife
This thin, flexible blade with a pointed tip is designed to navigate the curves and contours of bones, allowing you to remove meat cleanly and precisely.
The Nakiri Knife
This rectangular blade from Japan is a powerhouse for vegetable prep. Similar to a cleaver, it excels at chopping and slicing vegetables, but with a thinner profile for more precise cuts.
You could fill a kitchen with all of the available culinary knife shapes and lengths. But if you invest in four high-quality knives at the start, you’ll be able to tackle most kitchen tasks with ease and have a sturdy foundation from which to build the rest of your collection.