The Ultimate Knife Buying Guide: How to Choose the Tools You Need

1. How to Choose a Kitchen Knife

What kitchen prep tools are you likely to reach for more than any other? Your knives. They’re crucial to practically every part of meal prep. Slicing veggies for salad? Cubing tofu or steak? Peeling apples for pie? You’ll need a knife for every one. Choosing the right knife for the task will streamline the process, speeding you through your job efficiently, safely, and yielding chef’s kiss-worthy results.

It’s valuable, therefore, to learn the intricacies of different knife types as they each have their own superpowers. Some will tackle that tough squash skin in no time. Others are ready made for more delicate work, like mincing tender herbs. Still others were designed to handle meat or fish. In short, whatever food or preparation technique you use, there’s a knife especially suited to help. Read on to better understand these essential tools so you’ll always choose the right prepping partner. Then head to THE CUSTOM CHEF™ to pick out your perfect lineup.

2. Types of Knives and Their Uses

The type of knife you need depends on the job you’re doing. So, begin by getting familiar with the range of knife options.

Chef’s Knife

With its medium size and skill at slicing, chopping, and dicing both meat and vegetables, a Chef’s knife is one of the most versatile options. When shopping, look for a sharp point at the tip and a wide blade with a sloping edge, which facilitates the signature rocking motion used by chefs for more precise cutting.

Paring Knife

Petite and nimble, paring knives are built for precision tasks like mincing, slicing, and peeling fruits and vegetables.

Santoku Knife

These knives are ideal for thinly slicing and dicing fish, fruit, and vegetables. Shorter than Chef’s knives, Santoku blades have shallow indentations that help foods release from, instead of stick to, the knife.

Boning Knife

This knife’s slim, stiff blade is tops at efficiently separating meat from bones.

Serrated Knife

With its scalloped edge, a serrated knife is great at slicing crusty bread (and other foods with a hard outside and soft inside), meat, and the waxy, slippery skin of tomatoes.

Utility Knife

One of the most frequently used kitchen tools, utility knives are all-purpose favorites for prep, skilled at slicing meat, medium-sized vegetables and fruit, cutting sandwiches or buns, and more.

Filleting Knife

Similar to a boning knife, filleting knives are slim, long, and flexible, designed to skin and slice fish, devein shrimp, and remove delicate bones with ease.

Carving Knife

Want to impress dinner guests with even, elegant slices of roast chicken, turkey, or tenderloin? Bring out the carving knife.

Bread Knife

These long, serrated knives can multitask, slicing through the hard outer shell of baguettes, sourdough, and other breads while protecting the soft interior.

Cleaver

This large knife is a butcher’s best friend. Its wide blade is primed to handle thick cuts of meat when chopping or splitting meat from bone.

Steak Knives

Once that thick steak is cooked to perfection, the serrated edge of a steak knife will handily cut it into bite-sized pieces.

3. Which Knife for Which Foods?

• Meat: Use a boning knife for deboning, a cleaver for thick cuts, and a Chef’s or Santoku for slicing or cubing meat.
• Fish: Go with a filleting knife for delicate tasks, Santoku for even slices, and paring knife for detail work like deveining shrimp.
• Fruits & Vegetables: Use a Chef’s knife for chopping, Santoku for thin slicing, and a paring knife for peeling or trimming.
• Herbs: A paring knife offers the precision needed to preserve the texture and flavor of delicate herbs.

4. Guide to the 10 Essential Knife Cuts

• Chop: Rough or uniform pieces; best with a Chef’s knife.
• Dice: Small, even cubes of herbs or vegetables.
• Mince: Very finely chopped—ideal for garlic or shallots.
• Slice: Thin, even slices using a Santoku or Chef’s knife.
• Julienne: Thin, matchstick-like strips; great for slaws and garnishes.
• Chiffonade: Leafy greens rolled and sliced into ribbons.
• Cube: Uniform cubes—commonly used in stews or salads.
• Wedge: Triangular sections; ideal for cabbage or potatoes.
• Bias Cut: Diagonal slices for stir-fry vegetables or meats.
• Rondelle: Thin, round slices from cylindrical produce like carrots.

5. Material Matters: Blade and Handle Choices

Blade Types

• Japanese Steel: Lightweight, thin, easy to sharpen; best for produce and seafood.
• German Steel: Heavier and more durable; good edge retention, better for thick meats.
• Stainless Steel: Affordable, rust-resistant, holds an edge well.
• Carbon Steel: Razor-sharp and easy to hone, but prone to rust without care.
• Ceramic: Very sharp and low-maintenance, but fragile and chip-prone.
• Full Tang vs. Half Tang: Full tang knives are more balanced and durable. Half tangs are lighter but less sturdy.

Handle Types

• Plastic/Polymer: Lightweight and ergonomic, ideal for detailed work.
• Stainless Steel: Hygienic and rust-proof, often part of a seamless design.
• Pakkawood: Water-resistant and stylish—common in premium Japanese knives.
• Wood: Classic look and feel, but can absorb moisture if not cared for.

6. Conclusion

When building your knife collection, consider your favorite ingredients, your cutting techniques, and how much maintenance you're willing to handle. Whether you’re prepping vegetables, breaking down a roast, or skinning fish, choosing the right knife makes all the difference.

Explore the curated selection of premium kitchen knives at THE CUSTOM CHEF™ and find the tools that fit your cooking style best.