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Chef's Knife
The most versatile knife in your kitchen, used for almost any chopping, slicing, trimming or carving. Usually the blade is 20cm in length, although some chefs prefer a longer blade with additional weight. Traditionally, the blade is curved to allow a rocking motion when chopping with a minimum of force. It tapers to a point to allow intricate tasks to be performed accurately. Remember, this will be “the workhorse in the kitchen”, so ensure the weight, balance and handle is correct for you. A popular variation to the chef’s knife is the Santoku or Japanese chef’s knife. ‘Santoku’ means ‘3 good things’ – cutting, slicing and mincing. Often available with a Granton (dimpled) blade to prevent food sticking and to allow for more efficient slicing.
There are more home cooks and kitchen tools these days than every before. To ‘cut’ through the clutter, The Essential Ingredient has put together their guide to the five essential knives every kitchen should have for life.