Below are some examples of professional kitchen knives. Clicking on an image will open the page of Dalstrong.com where that knife is featured for more information.
Chef’s Knife 8″ The general purpose knife of chefs, used for slicing and chopping. The hammered surface of the blade reduces surface contact.
Paring Knife 3.5″ Used for detailed work like deveining shrimp, coring fruit, mincing garlic, and peeling.
The two knives above are imperative to a professional chef. These knives are often available as a set.
Utility Knife 6″ Smaller and lighter than the Chef’s Knife. Used for precise slicing such as trimming vegetables. Some chefs prefer this to the larger Chef’s Knife or the smaller Paring Knife.
Santoku Knife 7″ Another style of utility knife. Used for chopping and dicing. The broader blade facilitates finger guiding during chopping operations. The divots on the blade (called a Granton Blade) will hold air, or fat to lubricate the blade in action.
Boning Knife 7″ The blade is narrow from edge to spine to allow cutting around bone for optimal product retrieval. These blades are thin and flexible. This is a must have in professional kitchens.
Kiritsuke-Chef Knife 8″ An alternative style of Chef’s Knife. Used in push-cut slicing.
Cleaver 7″ Used for heavy chopping and bone breaking. Often overlooked in purchasing knives for the kitchen, but when you need one, you need it.
Honing Rod 10″ Used to dress a sharp knife. Proper Honing Rods remove a miniscule amount of steel from the edge to correct a rounded burr. Rounding the burr happens when the downward force against a cutting surface bends the edge over. They will correct a sharp blade, but blades will still need to be re-sharpened after a while.
All knife images belong to Dalstrong Inc.
Knyfe’s Edge is not affiliated with Dalstrong Inc. The descriptions of use on this page are the opinions of Knyfe’s Edge and may not reflect the opinions of Dalstrong Inc.