Today we've got something a bit different to share with you - an infographic about knives! This crafty and fun image breaks down the most common types of kitchen knives, with a brief description of their shape and size, and a few mentions of what you'd use them for. This is just the first in a series of knife infographics, so keep an eye out for those in the future as well. For now, let's get a bit deeper into the information shared here. Think you know your knives? Let's find out!


Chef's Knife A Chef's Knife – also known as a French knife – is a popular all-purpose knife that is generally between 8-12 inches long, but can range from 6-14 inches depending on the brand and model. It's shaped like a large utility knife designed to tackle a variety of different kitchen tasks. A chef’s knife is suitable for:

  • Mincing
  • Chopping
  • Slicing
  • Disjointing

Boning Knife A Boning Knife (generally about 5-6 inches long, but can be as long as 9 inches) has a sharp point and a thin, narrow blade. This knife is designed to be able to remove bones from meat, poultry and fish. Depending on the type of meat you’re de-boning, the thickness and durability of the boning knife may change. Use for:

  • De-boning fish or chicken
  • Separating a fish filet from the skin
  • Removing silver skin from a piece of meat

Serrated Knife A Serrated Knife has a scalloped, tooth-like edge, which makes it ideal for cutting through things that have a hard exterior but a soft, tender interior. Use it for tricky ingredients like:

  • a loaf of crusty bread
  • tomatoes or citrus fruits
  • a layer cake, which you can masterfully slice in half

Paring Knife A Paring Knife is a small knife with a short blade, used predominantly for peeling fruits and vegetables. It’s also good at precise detail work, and any cutting tasks that require intricate work. Use for:

  • removing a blemish from produce
  • cutting a piece of fruit into a particular shape
  • slicing a single clove of garlic

Santoku Knife A Santoku Knife, meaning “three uses” in Japanese, is an all-purpose knife that generally measures between 5-8 inches long. This knife has a "Sheep's Foot" tip, meaning it slopes at an angle of 60% right at the point. A Santoku knife is suitable for a variety of uses, including the primary three uses it’s named after:

  • Slicing
  • Dicing
  • Mincing

Cleaver A Cleaver is a large rectangular knife with a heavy, broad blade that is used by butchers (and adventurous home cooks!) to break down meat and cut through bones. Best for:

  • Cleaving
  • Breaking

What's your go-to kitchen knife?