The numerous lengths, widths, and shapes of blades on the kitchen knife market may seem confusing at first glance. They inevitably raise the question of their intended use. However, the advantages of each shape for different applications are quite clear, and the seemingly vast selection quickly becomes manageable. To help you choose the right knives for your individual kitchen, we have described the various blade shapes and their respective advantages and areas of application in detail.
The paring or turning knife – short and narrow
A small kitchen knife with a curved blade, used for peeling fruit, potatoes, or vegetables without wasting too much flesh. The blade is narrow so it can follow the outer curve of a small potato as well as the inner curve of an apple core. This type of peeler is usually used freehand over a pot or a bowl.
The vegetable knife – The straight paring knife
The vegetable knife has a blade length comparable to that of a paring knife, but unlike the latter, it has a straight edge with a curved tip. This allows for better utilization of the effective cutting length, as the blade pulls itself into the cut. The straight edge is also better suited for cleaning and scraping root vegetables, as it provides more contact with the surface and better control.
Paring knife / office knife (medium point)
The strengths of this slim, versatile knife lie in studding meat with garlic or bacon. It is also frequently used for general peeling and chopping of onions, herbs, fruits, or vegetables, and for preparing cold platters.
The tomato knife
The tomato knife is the specialist for tough skin or firm rind. Besides tomatoes, it's also excellent for eggplants, pods, or fruits like plums, peaches, or nectarines. The fine serrated edge effortlessly cuts through the tomato's tough skin and slices the flesh into thin slices or bite-sized pieces.
The ham knife – long and narrow
The ham knife is narrow and long, designed for slicing paper-thin pieces of roast beef, roasts, or ham. The blade is narrow to minimize the surface area where food can stick. It's the ideal choice for all foods with a juicy and dense texture.
The steak knife
The steak knife is placed on the table. Unlike a table knife, it possesses the necessary sharpness to cleanly cut the served meat without shredding or tearing it. Depending on personal preference, we offer steak knives with a smooth edge for purists or with a more aggressive serrated edge.
The all-purpose knife – the golden mean
This all-purpose knife offers the perfect balance of everything. It can be used both freehand and on a cutting board. The medium-width blade provides a good compromise between lateral control and maneuverability. An aesthetically pleasing all-purpose knife can also be enjoyed as a personal table knife, steak knife, or snack knife.
The filleting knife – extremely flexible
The filleting knife is primarily used for preparing fish. Raw or smoked salmon, for example, has virtually no surface area to stick to its slender blade. The flexible blade can be pressed flat against the board to separate the skin from the fillet close to the surface. A lightweight knife for lighter cuisine. The fine tip is ideal for opening freshly caught fish.
The bread knife – The saw
Professional chefs refer to the bread knife as a saw. They use it not only for bread, but for all foods without a dense texture, such as white cabbage. The wide blade provides good control when cutting soft foods. Another advantage is its increased edge retention. A knife, when used correctly, dulls not from contact with the food, but from contact with the cutting board. With a serrated edge, only the tips touch the board, while the actual cutting edge remains protected behind it.
The (soft) cheese knife
Special blade shapes are ideal for perfectly cutting cheese. Soft cheeses (such as Camembert or Gorgonzola) tend to stick to the blades, making a straight cut difficult. Large cutouts prevent sticking and make slicing cheese effortless.
The chef's knife – For cuts under pressure
The chef's knife, or simply cook's knife, is the knife for fast-paced cooking or simply for anyone who enjoys cooking well and comfortably. The wide blade can be guided along the knuckles of the flexed fingers, allowing for quick and safe cutting. The classic long and pointed European chef's knife is used for cutting with pressure. With this technique, you primarily work with the back half of the blade. The front half serves as a guide on the cutting board. This allows for a smooth, even, and efficient movement.
The Santoku
The Santoku knife, or simply Santoku, performs the same tasks as the European chef's knife. This is evident from the literal translation: San = three and Toku = (plural of) virtue. These three virtues refer to fish, meat, and vegetables. The Santoku became widespread after World War II, when, in the wake of the Japanese economic miracle, meat, alongside fish, increasingly appeared on menus. A Japanese blade shape was combined with a European symmetrical blade grind. The shorter design with its "hanging" tip is striking. When used correctly, the Santoku, following Japanese tradition, is used for a pulling motion when cutting. The front part, which guides the knife on the cutting board, is absent in the Santoku.
The small chef's knife
The small chef's knife, similar to the Santoku, scores points for its short, agile handling and has become popular due to its versatility. Thanks to its strong and wide blade, the small chef's knife can handle many tricky cutting tasks.
The boning knife
The boning knife is the specialist tool for removing bones, tendons, and fat, and for skinning meat or poultry. Its narrow, relatively short, and sharp blade allows for precise piercing and very accurate cutting along the bone.