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A knife for every use

Having a set of kitchen knives is good. Knowing what use each of them is intended for is even better. We have written this article to help you finally use it optimally.

Just walk into the door of a kitchen utensil shop or a cutlery store to find that there are an almost infinite number of different types of knives!

To help you see more clearly, here we take the main kitchen knives, detailing their shape and their specific uses.

The chef's knife

It's not just the big villain knife in the movies. It is above all the most versatile knife, it can be used 7 days a week or occasionally for all preparation cuts. It is perfectly balanced for slicing or chopping meat, fish, or cutting your fruits and vegetables. The rounded and pointed shape of its blade allows it to exert a pendulum movement to easily chop and chisel herbs. It's the all-purpose knife in your kitchen. If there was only one to remember, it would be him. The size of the blade can vary from 15 to 30 cm but is mostly between 18 and 20 cm.

A knife for every use

The paring knife

This one you normally know well is the small versatile knife with a thin and pointed blade, very useful for more detailed cuts that require precision and control, especially onions, garlic and herbs. Very useful also in the preparation of vegetables for peeling and cutting them. The size of the blade rarely exceeds 10 cm and is mostly around 8 cm.

forme de lame d'un couteau d'office

The bread knife

Don't underestimate him. Thanks to its micro-toothed blade, the bread knife gets through all the crusts without putting crumbs everywhere and without crushing the bread. The length of the blade is generally between 18 and 20cm.

A knife for every use


The "Santoku" is a traditional Japanese knife whose name means "The 3 virtues". Its qualities are close to those of the chef's knife, and it benefits from the same versatility in its uses. The shape of its blade, high and flat on the edge, promotes an up and down movement, ideal for chopping and slicing. The size of the blade is generally between 15 and 18cm.

forme de lame nakiri

The slicing or slicer knife

Its long, tapered blade is perfect for long cuts in a single pass. Ideal for overcoming roasts, meats, hams (raw or cooked) precisely and in thin slices. It can also be used to cut poultry or to lift fish fillets. The size of the blade is mostly between 20 and 30 cm.

forme de lame couteau trancheur

The Nakiri

Like the Santoku, the Nakiri is a knife of Japanese origin, dedicated to vegetables. Its wide blade and straight blade edge makes cutting vegetables and fruits easier because it maximizes the surface in contact with the vegetables. Its rectangular shape makes it easy to place the cut vegetables on it to transfer them to a dish. The length of the blade is usually between 15 and 18 cm.

forme de lame nakiri

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