What to look for when buying kitchen knives ?

The chef's knife is the workhorse of the kitchen.

Typically measuring between 8 to 12 inches, it features a broad blade that tapers to a point, making it ideal for chopping, slicing, and dicing.

This knife is essential in restaurants, hotels, and catering services, where diverse food preparation tasks are routine.

This small knife, with a blade typically around 3 to 4 inches, is designed for intricate tasks like peeling, trimming, and detailed work on fruits and vegetables.

Its precision makes it invaluable in fine-dining establishments and bakeries, where presentation is crucial.

Featuring a thin, flexible blade, the boning knife excels at separating meat from the bone.

Its ability to maneuver around joints and bones makes it indispensable in butcher shops, seafood restaurants, and any kitchen that prepares meat from scratch.

Similar to the boning knife but typically more flexible and longer, the fillet knife is specialized for filleting fish.

It allows chefs to make clean cuts and remove skin efficiently, making it a staple in seafood restaurants.

A bakery knife is a specialized tool designed for various tasks in baking and pastry preparation. It typically features a long, serrated blade that allows for precise cutting of soft bread, cakes, and pastries without crushing them.

A heavy knife with a broad blade, the cleaver is used for chopping through bones and dense cuts of meat. It’s a common tool in Asian kitchens and butcher shops, where tougher cuts are prevalent.

Advantages: Rust-resistant, durable, and easy to maintain.

Disadvantages: May require more frequent sharpening compared to carbon steel.

Advantages: Holds a sharper edge longer and can be easier to sharpen.

Disadvantages: Prone to rust and staining if not properly cared for.

Advantages: Extremely sharp, lightweight, and resistant to rust.

Disadvantages: Brittle and can chip easily; not suitable for heavy-duty tasks.