A good knife will effortlessly cut through thick and thin with you. At least, that's the case if you've chosen the right knife. The wrong blade is more likely to damage the food being cut – and put the cook in a bad mood. To prevent exactly that from happening, we'll now guide you through the variety of different knife types.
A classic basic set of equipment consists of:
Depending on requirements or cooking preferences, this can of course be supplemented with a smaller chef's knife, bread knife or a meat knife.
The versatile all-round knife
The chef's knife, available in 20cm and 16cm lengths, is an all-purpose knife with a long, wide blade. Therefore, it is perfect for cutting vegetables, meat, and fish. The sharp tip of the chef's knife also makes it ideal for precise cutting tasks.
The Japanese multi-purpose knife
Santoku knives originated in Asian cuisine and are the Japanese version of the chef's knife. This versatile Japanese knife, with its wide blade and characteristic, slightly curved profile, is ideal for cutting meat, fish, and vegetables.
For fruit and vegetables
With its slightly shorter blade and curved back, the vegetable knife allows you to effortlessly cut through any type of fruit and vegetables.
For fine and delicate work
The utility knife is a small knife with a slim blade, making it particularly suitable for fine and delicate tasks in the kitchen. Its small blade allows for precise cutting and peeling. It is ideal for chopping onions and herbs, and for larding lean meat and poultry.
With serrated edges for everything with a hard crust
Most people will be familiar with the shape of a bread knife: The sharp serrated blade cuts through any pastry with just a few strokes, especially or only if it has a double-sided serrated edge.
Ideal for herbs and vegetables
The Chinese chef's knife is the traditional knife of Chinese cuisine. It is ideal for cutting and chopping herbs and vegetables and for transporting ingredients. Despite its cleaver shape, it is not suitable for cutting hard bones and cartilage!
Ideal for carving and paring
The meat knife is a semi-flexible knife with a narrow, long blade and a particularly sharp tip. It is ideal for carving roasts as well as for peeling and cutting all types of meat.
