Types Of Knives
Different knives serve different purposes. Here are the most popular types of knives we offer.
Any way you slice it, you’ll find the right knife for the job at hand.
This versatile workhorse is a kitchen mainstay, the knife you’ll use daily for chopping, slicing, dicing, and mincing.
An essential tool to slice cooked meats, poultry, and fish, its long, thin blade ensures you neat, even, thin slices.
With a serrated blade, this knife slices soft, fresh loaves without crushing or tearing. Great for cutting tomatoes and citrus fruits too.
Combining the qualities of a cleaver and a chef’s knife, this Japanese-bred multitasker minces, dices, and slices.
Essential for the everyday chef, the utility knife is smaller than a chef's knife, larger than a paring knife, and perfect for daily tasks like cutting sandwiches or slicing fruit or tender pieces of meat.
This knife is indispensable for tasks that require precision, such as slicing and peeling fruit and vegetables.
More heavy duty than standard cutting scissors, this kitchen tools applies the cutting force needed for food preparation.
As the name suggests, this knife is typically used to debone meat. Its narrow blade curves inward to give you precise control as you work.
Named for its tip that curves downward, this knife is used to cut decorative garnishes. Also called a peeling knife, it can remove skins and blemishes from produce.
From handle to tip, learn the names for different parts of a knife, and construction details that dictate knife quality and function.
The portion of the blade closest to the point that’s used for more precise, delicate prep work.
When curved, this portion of the blade is called the belly or curve.
he section of the blade closest to the handle that’s used for more forceful cutting.
The top of the blade that isn’t sharp; this section of the knife is thicker to add weight and strength to the overall knife design.
This joins the blade with the handle. The thick metal adds weight and balance to the design while helping
to prevent the cook’s hand from slipping onto the blade.
Can be composed of many different materials; this is where you hold your knife.
Types Of Handles
Typically made with moisture-resistant, soft-grip thermoplastic rubber, these partial-tang handles help prevent slipping even when hands are wet. Lightweight and ergonomic, they’ll see you through long food prep sessions comfortably.
The full-tang handle is strong and sturdy for a well-balanced knife. This handle usually features a traditional triple-riveted design that looks great and performs beautifully. Materials vary, but these handles are often made with heavy-duty ABS plastic.
The hollow-handle knife is an all-stainless steel design that is dent and scratch resistant. Weighty and well-balanced, these handles are appreciated for their lustrous good looks as much as their durability and easy care.
Tang Of A Knife
The tang of a knife is the unsharpened portion of metal that extends from the blade into the handle to hold the blade and handle together.
The handle wraps around the tang, providing strength.
PARTIAL TANG VS. FULL TANG
- The tang extends all the way to the end of the handle.
- This is a strong design that provides stability and extra weight for a well-balanced knife.
- The tang is visible on the handle.
- This construction often features the traditional triple-riveted design knife aficionados love.
- The tang extends part of the way into the handle.
- Makes the handle lightweight; combined with a soft grip, makes for a comfortable handle that won't tire you during long food prep sessions.
- The partial tang is concealed inside the handle.
- Perfect for casual home kitchens and beginner chefs.