Knife guide: knife types and what they are used for

Kitchen knives come in many forms. This guide explains the most useful types and what they are designed for.

A good knife is an important kitchen tool. Different blade shapes make certain jobs easier, although personal preference also plays a role.

Utility knife

A versatile choice for fruit, vegetables and smaller pieces of meat. Useful for trimming, slicing and peeling.

Chef’s knife

One of the most frequently used kitchen knives. It handles small and large chopping and slicing jobs, including vegetables, meat, fruit and chocolate.

Santoku knife

A Japanese-style knife suited to vegetables, fruit, meat and fish. Its wide blade gives good control when cutting thin slices and small dice.

Paring knife

Ideal for peeling, trimming, slicing and other precise tasks with fruit and vegetables.

Herb chopper

Designed for chopping herbs and also useful for finely chopping vegetables and meat.

Tomato and cheese knife

The serrated edge grips soft tomatoes and other fruit and vegetables. The pointed tip is also useful for serving cheese.

Bread knife

Its serrated edge cuts cleanly through bread, crisp crackling and chocolate.

Boning knife

A narrow blade for removing bones from meat and poultry with minimal waste.

Carving knife and fork

Use for slicing cooked meat. A carving fork keeps the meat steady while carving.

Essential knives

For most kitchens, a paring knife, utility knife, chef’s knife and bread knife cover the key everyday tasks.

Two useful tips

Try a knife in your hand before buying and choose one with a weight and grip that suit you. Never cut frozen food or bones with a standard kitchen knife, as this can damage the edge.