There are many different types of kitchen knives for various uses, so question is which knife is right for you?
Flexible, slim knife with a straight cutting edge. Great fir cutting fish into wafer-thin slices, particularly smoked salmon (hence the name).
With a broad and blunt blade, the Spatula is great for cooking omelette and pancakes. The rounded tip also helps when spreading icing or dough.
A granton knife has air pockets along the cutting edge of the blade to prevent food from sticking to it. Ideal for slicing fruits, vegetables, pastries and cakes.
Country Loaf Knife
This knife is particularly good for bread that has a strong or curved crust, as it has a long, curved blade that shortens towards the tip.
One of the most popular knives, the chef’s knife has a strong blade and is heavy to hold. Your workhorse knife, this can be used for all chopping and slicing tasks.
A serrated, long and strong blade that allows for cutting of bread with clean slices. Can also be used for slicing many types of soft foods such as tomatoes.
The santoku knife is the Japanese version of the chef’s knife and is excellent for meat, fish and vegetable preparation. It has a wide blade to scoop up chopped food and a curved end which helps the rocking motion used when chopping.
Flexible boning knife perfect for filleting and preparing fish and meat. A long, slim blade with flexibility allows ease of movement.
A long, two pronged fork this is used to hold roast meat whilst slicing it with a carving knife. It is also used for lifting and turning larger pieces of meat and for serving the slices.
A generally rectangular sturdy bladed knife used for splitting large cuts of meat and spare ribs.
NOT to be confused with a cleaver. These are larger rectangular bladed knives used for general food preparation but are usually not suitable for chopping through bones or frozen foods.
Characteristically a thin, curved blade with a straight edge. Great for removing meat from the bone. Flexible versions are perfect for fish and poultry.
An all round versatile, smaller knife suitable for chopping and slicing fruit and vegetables and smaller cuts of meat as well.
A small serrated knife that has a forked tip for picking up pieces of fruit and a sharp edge for cutting through tough skin.
Most popularly with a serrated edge although also available with a plain blade. A versatile knife for precise cutting, for example smaller cuts of meat.
The steak knife is well known for its slim and strong characteristics, and has a straight cutting edge. As the name suggests, its widely used for cutting and chopping steak.
A defined blade that offers a pronounced point for carving intricate patterns. Great for fruit and vegetables.
As the name suggests, this type of veggie knife are great for cutting smaller fruit and vegetables with its strong straight edge and sturdy tip.
A great everyday knife with a slim, fine blade, fine cutting edge and firm tip. Peels potatoes, fruit and vegetables. Also suitable for trimming off any unusable pieces.
A curved blade perfect for peeling fruit and vegetables and with a short, sturdy handle, thin cutting blade and firm tip ideal for removing the eyes from potatoes.