Bosch Professional Universal Folding Knife with Blade Compartment in Metal Handle (incl. Two Replacement Blades, in Blister Packaging)

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Reminiscent of a small cleaver, with a similar oblong-shaped blade, a crinkle cut knife has a more delicate purpose in life and is used to produce those little retro crinkles on fruit and veg. When it comes to ‘on trend’ kitchen utensils, knives are always in. Why? Because they’re essential and they can also be instruments of extraordinary quality that transform the way you cook. This may sound more like the kind of blade you’d get in an armoury and actually, you wouldn’t be wrong. That’s where Damascus steel comes from. Nowadays, we have less need for swords and much more of a use for fine kitchen knives of course. Still, Damascus steel remains in high demand thanks to its exceptional quality.

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The heel is the bottom, lower edge of the blade itself. It is sometimes the widest point of the blade and comes into play when an extra force is needed during chopping or slicing. Our second Japanese knife on the list, Nakiri are vegetable knives with a rectangular, cleaver-like shape and a very sharp, straight edge. Other vegetable knives to look out for include a tomato knife (with a serrated edge to get through the flesh) and a peeling knife (an old school alternative to peeling tools).While our next selection of knives is a little fancier, you still don’t need to be honing your butchery or fine-dining skills to appreciate them. Although these kitchen knives may look more advanced, they’re useful and practical knives for every home cook, from beginners right through to budding professionals. A long, supple blade for filleting and skinning fish, this is the tool you’ll need if you’ve ever wanted to buy a whole fish and give filleting a try. It’s used in a sweeping action, but it’s also sharp enough to slice through flesh, remove the skin and cut away any bones. You can also get a knife specifically for salmon called (you guessed it) salmon knife. Before we explain the difference between a Santoku and a chef’s knife or how to use a mezzaluna, let’s start with the everyday essentials. After all, not all of us are whizzes in the kitchen who fillet fish and trim the meat from bones. We’ve already described a steak knife, and most of us are probably familiar with those, but what about a fish knife? Fish knives are wide and flat and were traditionally provided to help remove small bones and the skin of the fish. Without the right knowledge, you could spend money on knives you don’t need or end up with low quality when you do need something professional. As well as variations in style, material and quality, all knives are best at specific tasks, whether that’s chopping vegetables or filleting fish. The right blade for one job might not be suitable for others, so it’s essential to have a set that you can rely on for a range of different applications. They will help you prepare food safer, faster and cleaner than before, and significantly enhance the quality of your meals.

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Now you’ve got your knives sorted and you know how to care for them, it’s time to learn how to chop. Whether you want to know how to use a knife as a chef does, or just need advice on the best way to slice and dice meat, fish, vegetables, (and any other produce), we have tips to help you feel like a pro. There are three main ways to chop produce. But knives are just knives, we hear you say? Not true. Every kitchen knife is not made equally. From forged to stamped knives, stainless steel to ceramic, serrated to a straight edge, there is a massive range of designs, styles and materials to choose from. We all may think we know what a kitchen knife is. Still, there’s a world of difference between your standard dinner knife and the kind of razor-sharp Japanese blade that can slice open a can. Suppose you’re only looking to furnish a new kitchen or refresh your utensil drawer. In that case, you’re more likely to ask what knives every kitchen should have as standard and what are the most commonly used kitchen knives? Well, you’ve come to the right place. Keep reading for our rundown of everyday kitchen knives and how to use them. An alloy of carbon and iron without chromium, this type of steel is robust and sharp. Carbon steel kitchen knives are among the sharpest available and offer exceptional durability. However, while it is easier to care for than stainless steel, it’s more susceptible to staining and discolouration. It won’t keep its shine like other knives.

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This is nothing to do with taste. It’s the part of the blade that fits in the handle, contributing to the weight, balance and durability of the knife. The tang can also effectively act as a handle in specific designs. Knives with ‘full-tang’, where the metal runs from end to end, are considered most balanced. But where do you start when there are so many different types of kitchen knives out there? There are lots of shapes, sizes and materials, as well as chopping techniques, knife maintenance and more, to think about. The world of kitchen knives might seem like the domain of professional chefs. The names, terminology and sheer volume of options may even feel a little intimidating. But don’t worry, we’re here to sharpen up your skills and broaden your knowledge to whatever level works for you. Specially designed for deep cuts around bone, ligaments, and muscle, the narrow, sturdy, dagger-like boning knife is essential for butchery and deboning meat and fish.