Also known as: kitchen knife, Western chef knife, all-purpose knife

This is the classic all-rounder.

Curved edge, solid belly, and a pointed tip — made for rocking cuts, slicing, dicing, and mincing. If you're only going to have one knife in the kitchen, this is the one most cooks reach for.

Great for everything from onions and herbs to carving roast chook.

Other Names: Japanese kitchen knife, santoku blade, vegetable chopper

“Santoku” means “three virtues” — slicing, dicing, and chopping.

It has a straighter edge than a Western chef knife, making it better for clean, downward cuts. Ours is balanced, fine-edged, and tuned for precision.

Perfect for vegetables, boneless meats, and anyone who values speed and control.

Also referred to as: vegetable knife, Japanese nakiri, nakiri kitchen knife

Not built to multitask. Built to chop and scoop veg like nothing else.

The Nakiri is built for vegetables. Straight-edged, square-tipped, and made to move fast. Perfect for people who meal prep, batch cook, or live off stir fry.

Doesn’t rock. Doesn’t bruise. Just cuts clean.

Sometimes called: curved boning knife, meat trimming knife

This one gets in where a chef knife can’t.

The narrow, curved blade lets you trim fat, cut around bone, and break down meat without hacking or tearing.

Great for lamb shoulders, chicken thighs, or trimming brisket before the smoke.

Also called: serrated knife, bread slicer, crusty bread knife

Made for homemade loaves. The long, serrated edge slices through crust without crushing the crumb — perfect for sourdough, rye, or soft sandwich bread.

Just clean, even slices — every time.

If you bake your own bread, this is the knife that treats it right.

Known as: Japanese kiritsuke, hybrid chef knife

Made for cooks who know what they’re doing.

The Kiritsuke blends the reach of a slicer with the control of a chef’s knife. It’s got a long, flat edge for smooth push cuts, and an angled tip for detailed work when precision matters.

Not an all-rounder — a prescision specialist. Built for sharp, clean prep in capable hands.

Sometimes called: small kitchen knife, everyday utility blade

Smaller than a chef knife, bigger than a paring knife. It’s the knife you grab when you don’t need to think — prepping garlic, cutting cheese, slicing fruit, and opening packaging.

If you cook every day, this becomes your second right hand.

Also known as: small peeling knife, fruit knife

A paring knife is made for the small stuff — peeling, trimming, slicing fruit, or cutting out eyes from potatoes. Compact, light, and easy to control.

If it fits in your hand and not on the board, the paring knife is what you’ll reach for.

Also called: roast carving knife, meat slicing blade, brisket knife

Long, narrow and straight-edged. Built to slice meat in clean, single passes — no tearing, no sawing, no ragged brisket ends.

Your Sunday roast knife. Your brisket knife. Your “I cooked this, don’t stuff it up” knife.