Cut The BS With This Chef’s Guide To Kitchen Knives

When it comes to kitchen knives, there’s an anxiety-inducing amount of information on the internet.

That’s why we looked to everybody from the late great Anthony Bourdain to Aussie industry veteran and Happyfield’s current executive chef Nik Jovicki for crucial intel.

These are, after all, people who were/are practically married to their blades. So who better to receive a first-class education on the essential culinary tool?

Jump To:

• Western vs Japanese
• What To Look For In A Kitchen Knife
  • Chef-approved favourites
• Different Types Of Kitchen Knives
  • Chef’s Knife (or Cook’s Knife)
  • Santoku Knife
  • Utility Knife
  • Paring Knife
  • Bread Knife
  • Boning Knife
  • Carving Knife (Slicing Knife)
  • Cleaver
  • Nakiri Knife
  • Fillet Knife

Western vs Japanese

Two terms you will invariably encounter during your pre-purchase research involve the most popular “style” of knives: Western and Japanese.

At the risk of too much navel gazing and getting caught up in the mythology of these kitchen blades, we’ll forgo the history lesson (but those of you who are interested can read more here).

“Most chefs use Japanese knives as they’re precise and easier to sharpen; whereas German/Swiss (Western) knives are absolute tanks,” explained Nik Jovicki.

This is due to the fact that Japanese knives are made of harder steel with a higher carbon content; in contrast to Western-style knives crafted with tougher steel containing a lower carbon content.

Hardness, in this case, is expressed as a number on the Rockwell Scale (abbreviated to ‘HRC’), which assigns ratings depending on how much pressure is required for a knife to make an indentation — Western chef’s knives are tempered between 52-58 HRC as opposed to the 58-65 HRC range of Japanese chef’s knives.

“For rookie chefs, there’s a preference for Western knives.”

Jovicki continued: “That’s because most starter tool kits at culinary schools are German. They tend to stay sharp longer ’cause the steel is thicker (which also makes the edge thicker). Le Cordon Bleu, the most famous culinary school in the world, supplies Wusthof knives for their students.”

“Japanese knives will snap a lot more often if you misuse them (my wife Journie snapped my $500 knife cutting a pumpkin).”

“Think of it as a katana versus a broadsword. One will obviously require more finesse.”

This is also why a whetstone is recommended for sharpening or touching up Japanese knives, as a honing rod can damage the blade. Especially in the hands of the inexperienced.

Beyond the steel, hardness, edge, and maintenance, here are some other key characteristics of Western versus Japanese knives:

What To Look For In A Kitchen Knife

• Forged vs Stamped
  Forged blades are crafted from scratch using a mould and liquid metal before being beaten into shape and honed (think medieval-style smithery); they’re more substantial and durable, hence why professional chefs prefer them, but are obviously more expensive.
  
  Stamped blades, on the other hand, are manufactured from existing sheet metal in a factory (think your everyday kitchen knife); they’re cheaper but also less durable and will probably need to be replaced after extensive use.
• Blade Material
  The usual suspects — stainless steel (inexpensive metal, rust resistant, easily dulled, difficult to sharpen); high-carbon steel (pricier, robust, maintains edge well); titanium (even pricier, extremely sharp, relatively light, but too flexible for cutting anything too dense); ceramic (versatile, stays sharp the longest, extremely precise when crafted well, but lacks weight and thickness so quite fragile).
• Weight & Balance
  Ties in with the next point and is largely subjective; do you need something for heavy-duty tasks or something more comfortable and agile for some finesse?
  
  As for balance, the rule of thumb is that you shouldn’t strain when holding a knife out and point the tip away from your torso; you should be able to maintain it on an even heel when held at a right angle to your arm.
• Use
  Consider all of the above and tailor to your personal needs, i.e. chopping, slicing, carving, etc.

When all is said and done, it’s a matter of what you can afford and what’ll get the job done. And there’s really now harm in owning both styles.

“At home, we use Global. At work, I use a mix of expensive Japanese chef knives, Victorinox serrated knives, and even cheap Kiwis,” offered Chef Jovicki.

Chef-approved favourites

Wusthof Classic Chef’s Knife (8-inch/20cm)

Call it the MVP. Call it “old reliable.” Call it whatever you want. Because when it comes to kitchen performance, the Wusthof Classic Chef’s Knife (20cm) is a simply undeniable.

Flaunting a traditional German knife profile, this sturdy, stainless steel workhorse promises “superior sharpness on all knives” along with a rating of 56 HRC.

Bonus: Wusthof has a dedicated knife sharpening service right here in Australia; along with a lifetime guarantee against manufacturing faults and defects.

MAC Professional Hollow Edge MTH-80 Chef’s Knife (8-inch/20cm)

The best-selling MAC Professional Hollow Edge Chef’s Knife (20cm) is a high-carbon stainless steel blade that’s consistently in the conversation. On par with the beloved Wusthof Classic.

Universally lauded by industry experts and home cooks alike for its lightweight construction, “surprising” sharpness, durability, and of course, versatility, the prevailing consensus is that this can function as both a professional chef’s workhorse knife or a principal addition to an aspiring cook’s arsenal.

Assuming you purchase this directly from MAC or a licensed dealer like the domestic retailer linked below, it also comes with a 25-year warranty.

GLOBAL G-2 Cook’s Knife (8-inch/20cm)

Notably hailed as the one knife every man should own by Anthony Bourdain himself, and favoured by the working likes of Chef Jovicki, the award-winning Global G-2 Cook’s Knife is revered for a reason.

Specially developed by GLOBAL, it holds a razor-sharp edge and is resistant to rust, stains, as well as corrosion. Each knife is also carefully weighted by filling the handles with sand to achieve both the optimum weight and perfect balance.

The acute 15-degree angle cutting edge provides “unsurpassed performance” and “superior edge retention”; while the smooth contours and seamless construction, which efficiently eliminates food and dirt traps, make it a safety & hygiene darling.

For a more extensive curation of the greatest chef’s knives available to purchase right now, check out our curated Buyer’s Guide to chef knives.

Different Types Of Kitchen Knives

Chef’s Knife (or Cook’s Knife)

• Length: Typically 8-10 inches
• Shape: Broad & curved (tapered to a sharp point)
• Use: Versatile — ideal for general tasks such as chopping, slicing, dicing; mincing vegetables, fruits, & meats (Japanese equivalent known as a ‘Gyuto’ knife).

Santoku Knife

• Length: Typically 5-7 inches.
• Shape: Flat edge with a sheepsfoot blade (curves down to meet edge)
• Use: Ideal for slicing, dicing, & chopping; often features granton edges (also known as “dimples”) to prevent food from sticking.

Utility Knife

• Length: Typically 4-7 inches
• Shape: Narrow & straight
• Use: Multi-purpose — good for slicing fruits, vegetables, & smaller cuts of meat.

Paring Knife

• Length: Typically 3-4 inches
• Shape: Small, narrow, & pointed
• Use: Ideal for peeling, trimming, & intricate tasks (i.e. de-veining shrimp, coring fruits).

Bread Knife

• Length: Typically 8-10 inches
• Shape: Long & serrated
• Use: As advertised, it’s perfect for slicing bread & baked goods (sharp enough to cut without crushing).

Boning Knife

• Length: Typically 5-7 inches
• Shape: Thin & flexible (pointed tip)
• Use: Designed for deboning meat, poultry, & fish; flexible blade allows for precise cuts around bones.

Carving Knife (Slicing Knife)

• Length: Typically 8-15 inches
• Shape: Long & narrow (usually with a pointed tip)
• Use: Designed for slicing thin cuts of meat (i.e. roasts, poultry, ham).

Cleaver

• Length: Varies
• Shape: Large, heavy, & rectangular
• Use: For cutting through bones, tough meat, & large vegetables.

Nakiri Knife

• Length: Typically 5-7 inches
• Shape: Flat with a squared-off tip
• Use: Excellent for chopping vegetables; flat edge ensures full contact with cutting board.

Fillet Knife

• Use: Excellent for filleting fish; allows for precise & smooth cuts close to the bone (Japanese equivalent known as a ‘Yanagiba’ knife used for sashimi and sushi).
• Length: Typically 6-11 inches
• Shape: Long, thin, & flexible

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