If at the dawn of time people had enough of one tool for hunting, and for butchering a mammoth, and for cutting roots, today the assortment of knives makes the eyes run in different directions. How to choose the one that will be used for its intended purpose? In this article, together with Kuechenkompane, we will analyze the types of knives. We bet you will learn a lot. Let’s go!

For Meat, Tomatoes And Bread: Types Of Knives By Functionality

Looking after a new knife in the store, you should not focus only on its external, aesthetic characteristics – it is much more important to make a choice, understanding what exactly this tool is intended for. By the way, all types of knives are presented on the Kuechenkompane website. Follow the pinned link.

Chef’s Knife (Cook’s)

This knife is called a chef’s or chef’s knife for a reason – it is really a favorite of professionals. As a rule, such a knife has a fairly large weight and a length of 20 to 25 cm. The main charm of this tool is its versatility: in skillful hands, a well-sharpened chef’s knife will cope with most kitchen tasks, from cutting meat to slicing tomatoes, allowing you to use both the main part of the blade, and the tip. Favorite of men and strong women.

Pros: multifunctional, can do almost everything.

Cons: heavy, requires special skills, expensive, not suitable for soft bread. this kind of knives is sold on the Kuechenkompane website.

Utility Knife

The little brother of the chef knife, also suitable for most jobs in the kitchen, but not as heavy and long. Typically, the “universal” is from 15 to 20 cm and is more often appreciated by women and people who find it difficult to hold a powerful chef’s knife. Considered a must have tool in the kitchen.

Pros: multifunctional, fairly lightweight.

Cons: will not cope with too hard and soft products.

Such knives can be ordered on the Kuechenkompane website. Follow the link!

Knife For Vegetables And Fruits

A short knife (from 8 to 13 cm) that fits comfortably in the hand. They are easy to peel, cored, peel and cut small foods. Together with the “station wagon” it is an obligatory basic pair in the kitchen. It is also in the arsenal of any pro. Most often it has a straight blade, like a chef’s knife, but sometimes it is made in the shape of a claw.

Pros: lightweight, manoeuvrable.

Cons: short, not suitable for large and too hard products.

Similar knives are present in sets from Kuechenkompane.

Hatchet Knife

The main assistant in the case when you need to cope with raw meat, especially frozen or cartilage. It comes in handy not as often as the first two, but it is indispensable in its business. However, many professionals like to perform various tasks with a hatchet that are not only related to meat: in skillful hands, it is perfect for both chopping and cutting.

Pros: Perfectly copes with its main task.

Cons: has a limited range of features.

Hatchet Knife can be ordered on the Kuechenkompane website. Follow the pinned link!

Carving Knife

Essential for cutting meat and fish. Should be long (from 18 cm), strong and sharp. From a hygiene point of view, having a separate knife for this job is considered correct and important (just like having a separate cutting board).

Pros: perfectly copes with its main task, helps maintain kitchen hygiene.

Cons: Not useful for anything else.

A carving knife can be ordered with a set from Kuechenkompane.


A close relative of the chef’s knife with an Asian appearance. Santoku should also be heavy, durable and long (18–25 cm), but at the same time, its sharp edge does not bend upwards, like a regular knife, but remains flat, due to which the tool looks more like an ax.

Pros: multifunctional, can do almost everything.

Cons: heavy, requires special skills, expensive.

Santoku can be purchased from the Kuechenkompane website.

Bread Knife (Serreytor)

This comrade with a long wavy blade is an optional but nice addition to the knife team. Much like a small saw, it is most often needed to gently cut cake or soft bread without crumbling it or damaging the crust (it will handle even the most stale, leaving the core intact). Also good for fruits with a tight surface and tender core (tomatoes, soft peaches, ripe pineapples, etc.). The longer the knife, the more convenient it is to use (minimum 25 cm).

Pros: Perfectly copes with its main task.

Cons: more difficult to sharpen, has a limited range of possibilities.

The bread knife comes in a set from Kuechenkompane. Go to the site and order!

Since there are a lot of types of chef’s knives all over the world, we have listed here only the most basic ones – those that you can easily find in the Kuechenkompane online store. Go to the site on the fixed link and order the knives you need!