13 Types of Kitchen Knives and Their Uses

With so many different types of kitchen knives available, it can be overwhelming trying to figure out which ones you need and how to use them as a home cook. At Caraway, we know that choosing the right knife for the job can make all the difference.

This blog post will guide you through 13 essential kitchen knives, their uses, and what to look for when choosing the perfect knife or knife set for your kitchen.

What To Look for in a Kitchen Knife

Not all cutlery is created equal, and understanding these key characteristics will help you make an informed decision:

Size

Larger knives, like a chef’s knife, offer power and leverage, making them ideal for chopping and slicing large ingredients. 

On the other hand, smaller knives, such as paring knives, provide precision for delicate tasks. Think about the size of the knife in relation to your hand size and the tasks you'll be performing most often.

Sharpness

A sharp knife is the ticket to efficiency—and safety —in the kitchen. Sharp knives use less force to cut through food, which lowers the risk of slipping and hurting yourself. 

High-quality kitchen knives are sharp out of the box, but maintaining that sharpness takes some day-to-day upkeep. Although high-quality knives still need to be sharpened regularly, they’re easier to use, sharpen, and maintain than their cheaper counterparts.

Material

Most kitchen knives are made from stainless steel, carbon steel, or ceramic. 

• Stainless steel is popular because of its rust resistance and easy maintenance, while carbon steel is famous for both sharpness and edge retention—though it requires more care.

• Ceramic knives are extremely sharp and lightweight but can also be brittle, which makes them prone to chipping.

Price

While it's tempting to go for the cheapest option, investing in quality kitchen knives can save you money in the long run by lasting longer and performing better. That said, you don’t have to break the bank to get a good knife or improve your kitchen overall.

What Are the Types of Kitchen Knives?

Now that we’ve talked about some of the basics, these are the 13 types of knives that every kitchen needs:

1. Chef’s Knife

This knife typically measures between six and 12 inches and features a broad, tapered blade that curves upwards towards the tip. This design makes the knife everything you need for efficient chopping, slicing, and dicing with a rocking motion.

2. Paring Knife

A paring knife is small and lightweight with a straight, narrow blade that’s typically three to four inches long. It’s designed for precision tasks like mincing and dicing, and its compact size makes it easy to maneuver.

3. Bread Knife

A bread knife has a serrated edge ranging from seven to 10 inches. The serrated blade allows the knife to slice through crusty bread without crushing the soft interior, making it an essential tool for bakers and bread lovers.

4. Santoku Knife

The Santoku knife is Japanese, but is used by chefs worldwide. It’s similar to a chef’s knife but has a shorter, wider blade that often features a flat edge. 

5. Nakiri Knife

Another Japanese knife, the Nakiri, is specifically designed for vegetable prep. It features a straight, rectangular blade that’s perfect for chopping and slicing vegetables with ease and precision.

6. Utility Knife

A utility knife is a versatile tool that falls between a paring knife and a chef’s knife in terms of size, usually ranging from four to seven inches. Its narrow, pointed blade makes it ideal for a variety of tasks that require more precision than a chef’s knife can provide but more heft than a paring knife.

7. Boning Knife

A boning knife is a specialized tool with a thin, flexible blade that tapers to a sharp point. Typically measuring five to seven inches, it’s designed to separate meat from the bone.

8. Cleaver

A cleaver is one of the most recognizable kitchen knives, known for its large, rectangular blade that’s heavy and broad. It’s a powerful tool designed for tasks that require significant force, such as breaking down large cuts of meat.

9. Carving Knife

Carving knives are long, thin blades designed for slicing cooked meats. They’re typically between eight to 15 inches long and have a slightly curved edge that allows for smooth, even cuts.

These knives are perfect for slicing through large roasts, turkeys, or hams. The long blade allows for precise, thin slices without tearing the meat. If you often cook large cuts of meat, a carving knife is an essential tool.

10. Slicing Knife

Slicing knives are similar to carving knives but are often thinner and more flexible. They’re designed for making precise, thin slices of meats, fish, and other delicate foods.

These knives are ideal for tasks like slicing smoked salmon, cutting thin slices of roast beef, or creating even slices of cheese. Their flexibility helps them glide through soft foods without crushing them, making them perfect for delicate cuts.

11. Steak Knife

Steak knives are small, sharp knives designed for cutting through cooked meat at the table. These are serrated knives, which means they have jagged edges that will help you get through thicker cuts of meat. 12. Fillet Knife

A fillet knife is a specialized tool with a long, thin, and flexible blade, typically ranging from six to 11 inches. It’s designed for filleting fish and allows for precise cuts along the bone.

Fillet knives are perfect for preparing fish—they allow you to easily remove the skin and bones while preserving as much of the flesh as possible. The blade's flexibility makes it easy to follow the contours of the fish, resulting in clean, even fillets. If you enjoy cooking fish at home, a fillet knife is a must.

13. Butcher Knife

The butcher knife is a heavy-duty tool with a broad, curved blade designed for breaking down large cuts of meat. This knife is built for power, helping you easily slice through tough cuts. The blade is typically eight to 10 inches long, with a curve that helps you make clean, precise cuts while maximizing the cutting surface.

Butcher knives are primarily used for separating ribs, trimming fat, and breaking down primal cuts into smaller portions. The heavy blade can also handle tasks like slicing through cartilage, joints, and bones. 

If you often work with whole animals or large cuts of meat, a butcher knife will be one of your most valuable tools in the kitchen.

How Do I Maintain Kitchen Knives?

Investing in quality kitchen knives is only the first step—proper maintenance is the key to making sure they stay sharp, functional, and safe to use. 

Here’s how to keep your knives in top condition:

Honing and Sharpening

Honing and sharpening are two different processes that are often confused but equally important for any knife set.

Honing involves realigning the blade’s edge, which can bend slightly as a result of everyday kitchen tasks. A honing rod, which is often made of steel, ceramic, or diamond-coated material, is used to straighten the edge of a cook’s knife. This should be done regularly—ideally before each use—to keep your knives cutting smoothly.

On the other hand, sharpening involves grinding the blade to create a new, sharp edge. This is the step to take when the blade becomes dull and honing no longer restores its cutting power. 

You can sharpen your knives using a sharpening stone or an electric sharpener, or by taking them to a professional, who may be able to get them especially razor-sharp. Depending on how often you use your knives, you may want to sharpen your knives every few months to once a year.

Proper Storage

Never leave your knives sitting out on your cutting boards in between uses—properly storing your kitchen knives is the best way to maintain their sharpness and prevent accidents. 

A knife block is a convenient way to store your blades. It protects the pointed tips and keeps the handles easily accessible. Make sure the slots are clean and dry to prevent moisture buildup, which can lead to rust.

Another excellent storage option is a magnetic strip mounted on the wall. It saves precious counter space, allows for easy access, and prevents sharp blades from dulling as they rattle against other utensils. Just make sure the knives are securely attached!

A drawer insert with designated slots is a great solution if you prefer to keep your knives out of sight. This method protects the blades from damage and keeps them organized. 

A Final Word on Kitchen Knives

Choosing the right kitchen knives and taking good care of them can transform your cooking experience. 

Whether you’re dicing, chopping, or filleting, each knife has its own role to play in the kitchen. Investing in quality knives and maintaining them well will make you a more confident and capable cook.

Shop Caraway’s high-performance, non-toxic kitchen knife set today.

Sources:
How to Use a Chef's Knife | UNL Food
Knife Handling and Safety | Ottwawa Public Health
Basic Knife Skills | NYT Cooking
Knife Safety, Sharpening and Maintenance | AKTI