What Is a Chef's Knife? The Kitchen All-Rounder
The chef's knife is the most important knife in the kitchen. Blade shape, uses and the difference to a santoku and a general kitchen knife explained.
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The Most Important All-Rounder
The chef's knife is the central knife in every kitchen. With a typical blade length of around 18 to 24 centimetres it covers almost every task: slicing vegetables, breaking down meat, chopping herbs and much more. If you own only one good knife, make it a chef's knife.
The Curved Blade
The characteristically curved edge allows a rocking cutting motion in which the tip stays on the board. That makes cutting down large quantities efficient and is easier on the wrist.
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Chef's Knife, Kitchen Knife, Santoku – What Is the Difference?
“Kitchen knife” is an umbrella term for every knife used in the kitchen. The chef's knife is the large, curved all-purpose blade of European origin; the santoku is its Japanese counterpart with a straighter edge. All three terms overlap, but they refer to different levels of specificity.
What to Look For in a Chef's Knife
Good balance, a comfortable handle and a high-quality blade steel that takes an edge well are decisive. The knife should feel like an extension of your hand. With the right care, a good chef's knife will serve you for many years.
Frequently Asked Questions About the Chef's Knife
How long should a chef's knife be?
18 to 24 centimetres is standard. For smaller hands or kitchens a shorter blade is often more comfortable.
What is the difference between a chef's knife and a kitchen knife?
“Kitchen knife” is the umbrella term; the chef's knife is the large, curved all-purpose knife within that group.
Chef's knife or santoku – which is better?
Both are all-rounders. The chef's knife suits rocking cuts, the santoku straight ones – it comes down to preference.
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