Although it is true that with kitchen knives you can make a large number of cuts when preparing any dish, having a good variety of utensils can help you have more precision and control over different foods that require it, also, if you are a professional of gastronomy or you are passionate about this world, you must know all the types of Damascus kitchen knife set that exist.
Types of kitchen knives
In the world, there are more than 30 types of knives, some are quite specific and are only used in tasks where they are necessary, an example can be the ham knife or among Damascus knives, find models like the Sashimi that is used only with the fish for sushi.
Even so, knives go a long way in the kitchen and, here, you will find the most popular, versatile and functional models and types that will equip you for any cut.
Here are the types of kitchen knives:
1. Chef’s knife
The chef’s or cook’s knife as many of us know it, is an extremely versatile tool in any preparation, as it is designed with a slightly curved blade and a very sharp point that allows you to have control over different types of cuts, whether meat or meat. of vegetables.
The blade of the knife usually goes up to 36 centimeters, starting at 15, between those you will find any number of dimensions. The most common is that they are German or French blade designs, the former are characterized by being wider and being curved knives throughout the surface, unlike the French that has a flat blade until curving at the tip.
In terms of materials, it can be a wrought iron, stamped, carbon steel, stainless steel, laminated or ceramic knife.
2. Utility knife
Due to their blade design and characteristics such as the lake, multipurpose knives or known in English as a utility knife, are those that are found in the middle of chef’s knives and peeling knives, with lengths ranging from 10 to 19 centimeters.
Because the cuts that you can make with this type of knife are the same as that you can make with chefs, its use has been reduced over time, although it is usually included in sets or sets of knives .
Many see this type of knife as a dispensable tool, having a very short blade for different types of food and it is also very fragile in more complicated cuts where you have to chop hard food and you need precision.
3. Lace knife
They are much smaller in terms of the length of the blade, but this has a rather sharp point, that sometimes in some models, the blade is combined with small saws that allow you to peel vegetables, fruits or make decorations in addition to delicate tasks in the kitchen room. It is also known as a paring knife.
In general, this small knife has dimensions ranging from 6 to 10 cm long, they also serve as an alternative to peel vegetables and fruits.
4. Bread knife
Ideal for bread or puff pastry, this is a knife that is characterized by having a serrated blade, a blade that manages to penetrate both hard surfaces and soft breads without ruining or crushing them.
Its leaves are usually quite long and thin, between 15 and 25 cm, whereas, the longer ones, allow you to easily cut the slices of larger loaves and the crust of stale bread .
5. Carving knife
It is a knife with blades between 20 and 38 cm long, used mainly to make fine cuts of different types of meats, such as roast meats, pork, veal, or even ham.
They differ from chef’s or cook’s knives because they are much thinner, this is what allows for thinner slices or slices. One type among these knives is the one used to cut ham .
6. Chef’s or kitchen ax
They usually have a rectangular blade that is used to cut large pieces of meat or bones. Something that characterizes these axes is that they have a design that begins being wider on the side opposite the blade and on its edge, it is much thinner.
Kitchen machetes are undoubtedly made for the toughest and most complicated cuts and if you were wondering why many of these axes have a hole in a corner of their blade, it is simply to be able to hang them from support.
The lengths of these axes can range between 6 and 15 centimeters, in addition, they can be differentiated depending on the gastronomy of each country, which is why those used in Asian cuisine are different from those of the West.
7. Boning knife
Used to separate the meat from the bone and the bones of meat and fish, they are knives with a long and thin blade, which is also characterized by being quite flexible, allowing it to move precisely between the bone and the meat without damaging it or breaking it with an unwanted cut.
The length of the boning knife ranges from 12 to 15 centimeters, with a fairly sharp point that manages to reach the most complicated spaces when cutting.
Similarly, there are also rigid boning knives, these being the ideal ones to separate meats such as pork or beef from the bone, while the most flexible ones are recommended for fish and softer meats such as turkey or chicken.
8. Fillet knife
Its name is quite explanatory, as it is a filleting knife with a very sharp point that allows meat to be pierced until it reaches the bone, and then proceeds to separate them without damaging the final product.
It is the knife used to achieve perfect fish fillets, by separating the meat efficiently thanks to its sharp, flexible and resistant blade.
9. Salmon knife
They are usually used for filleting and skinning salmon, but they are also useful with any large fish. They are quite long, which allows them to enter the middle of the skin and the meat of the fish without damaging it, in this way, it is easier to make perfect fillets.
The blade of these knives has the characteristic of being more flexible, with lengths ranging from 15 to 28 cm.
10. Santoku knife
Possibly the best-known knife among American types, the Santoku knife owes its name to the three virtues that can be obtained with its use, in the case of cutting meats, vegetables, vegetables, chopping, and slicing, so, with a single utensil, you can get chunks, slices, julienne strips, salads or different cuts for preparations.
This makes them very versatile knives, with long blades ranging from 12 to 18 cm, which are usually perfectly balanced, with a flat surface, and differ from traditional chef’s knives in the West because they are much lighter.
11. Chef’s knife
The chef’s knife is similar to chef’s knives, but it differs in its tip, which has a curve that makes cutting onions easier, hence its name, but it can also be used as a knife for any type of vegetables, is quite versatile and functional.
12. Nakiri knife
Another common piece in professional kitchen knives in America are the Nakiri, an ax much thinner than the classic chef’s ax, it has a rectangular shape, with an outward curved blade and also very sharp, which makes these utensils an Ideal options for cutting all types of larger and harder vegetables and tubers, such as potatoes or squash.
It is also suitable for other types of vegetables such as lettuce or cabbage, thanks to its wider and deeper leaf .
13. Tomato knife
If you have ever tried to cut a tomato with a knife that is not sharp enough, you will have noticed how difficult it is to achieve perfect slices, for this, there are tools specially designed for cutting this vegetable.
They are very sharp knives that have small saws that manage to cut the delicate skin of tomatoes without crushing them. In addition, they usually have handles with non-slip materials that help to have greater precision when holding the knife.
14. Peeling knife
A short blade knife that is also quite rigid and has a pronounced curve, which benefits when peeling any vegetable or fruit, making it quite simple and you do not have to rely on a peeler.
They can be easily manipulated by having a non-slip and ergonomic handle that adapts to the shape of the hand to avoid accidents.
15. Meat knife
With a serrated blade and a sharp point, these steak knives are perfect when serving pieces of meat to the table that are difficult to cut with a knife that is not as sharp. They are characterized by being quite light, but have a great cutting force given their sharpness and saw blade.
16. Fish table knife
They have a wide, flat blade, with a sharp and curved tip, this makes it easier for you to remove the skin from already cooked fish, in addition to the fact that the tip helps you remove small bones and thorns more easily.
17. Butter knife
The knives butter usually has a rounded tip, such as a paddle, besides not having edge, this is ideal for spreading or spreading or pates different creamy foods, distributing them on toast or bread without these breaking or cracking.
How to clean and cut large fish
🔪 What are the most common kitchen knives?
Among all the types of knives, we can say that the chef’s knife, a lace, a carving knife, and a serrated knife are the most basic that should be in any kitchen.
🔪 What is the most versatile type of knife?
The position of the most versatile knife is torn between the chef’s knife and the Santoku, both, they achieve different types of cuts without having to resort to another utensil, allowing to cut, slice or even remove small bones from pieces of meat, so many of both that you choose will be functional for you. Keep in mind that the best quality Santoku models can be more expensive and exceed 100 euros.