Bosch Professional Universal Folding Knife with Blade Compartment in Metal Handle (incl. Two Replacement Blades, in Blister Packaging)

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We’ve already described a steak knife, and most of us are probably familiar with those, but what about a fish knife? Fish knives are wide and flat and were traditionally provided to help remove small bones and the skin of the fish. Blades made using Damascus steel have an unmistakable mottled pattern, which gives it a stunning appearance. This comes from the fact that it uses two or more alloys, often both hard and soft, forged together to create a blade that’s sharp, strong, and durable. No wonder the process has been used to make swords, knives and other weapons for hundreds of years.

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Our second Japanese knife on the list, Nakiri are vegetable knives with a rectangular, cleaver-like shape and a very sharp, straight edge. Other vegetable knives to look out for include a tomato knife (with a serrated edge to get through the flesh) and a peeling knife (an old school alternative to peeling tools).

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When it comes to ‘on trend’ kitchen utensils, knives are always in. Why? Because they’re essential and they can also be instruments of extraordinary quality that transform the way you cook. Without the right knowledge, you could spend money on knives you don’t need or end up with low quality when you do need something professional. As well as variations in style, material and quality, all knives are best at specific tasks, whether that’s chopping vegetables or filleting fish. The right blade for one job might not be suitable for others, so it’s essential to have a set that you can rely on for a range of different applications. They will help you prepare food safer, faster and cleaner than before, and significantly enhance the quality of your meals. The king of kitchen knives and a chef’s best friend. The chef’s knife is a large, broad, all-purpose knife that’s equally at home chopping and dicing as it is preparing meat and hard vegs like potatoes and onions.

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Before we explain the difference between a Santoku and a chef’s knife or how to use a mezzaluna, let’s start with the everyday essentials. After all, not all of us are whizzes in the kitchen who fillet fish and trim the meat from bones. This small knife with a smooth, short blade is a kitchen essential. You’ll use it for chopping and deseeding chillies, coring and slicing fruit, chopping herbs, and trimming veg. It’s ideal for those jobs that require a sharp point and a smaller blade. Although it’s also called a vegetable knife, you can use a paring knife for jobs like deveining prawns too. Suppose you’re only looking to furnish a new kitchen or refresh your utensil drawer. In that case, you’re more likely to ask what knives every kitchen should have as standard and what are the most commonly used kitchen knives? Well, you’ve come to the right place. Keep reading for our rundown of everyday kitchen knives and how to use them.

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But where do you start when there are so many different types of kitchen knives out there? There are lots of shapes, sizes and materials, as well as chopping techniques, knife maintenance and more, to think about. The world of kitchen knives might seem like the domain of professional chefs. The names, terminology and sheer volume of options may even feel a little intimidating. But don’t worry, we’re here to sharpen up your skills and broaden your knowledge to whatever level works for you.