Specialist kitchen knives can now be found in most domestic kitchens these days, but which ones do you need? And which ones are surplus to requirements?
In this guide we talk you through some of the best kitchen knives for home use….
Cutting bread requires a specialist knife because of the difference between the hard outer crust and soft inner. The serrations on a bread knife puncture the tough exterior of the bread without crushing the soft inside.
Santoku knives & Chefs knives
A relatively new addition to kitchens in the UK, the Santoku is a Japanese kitchen knife whose name means ‘three uses’. This knife is designed for chopping, dicing and mincing and is an excellent all purpose knife. A santoku knife differs from a chef’s knife as it has a flat blade designed to push through food rather than rock backwards and forwards.
Santoku knives are often slightly shorter than chefs knives and it really comes down to personal preference as to whether you’d rather have one, the other, or both in your kitchen.
A paring knife is a small knife which is usually used for cutting and peeling fruits and vegetables. It is often used for precise detailed work such as engraving or cutting patterns into the surface of food. Paring knives are also very versatile and portable and is the kind of knife you can take on a picnic to perform small tasks.
Steak knives are often sold in pairs of sets and are intended for use at the table for an individual to cut steak or meat dishes. They differ from regular cutlery as they are sharp and sometimes have a serrated edge. Steak knives often have wooden handles.
Another new addition to the British kitchen, pizza knives, like steak knives are designed to be sharper than an ordinary table knife and to easily cut through the hard exterior of a pizza crust. They are generally sold in pairs or sets and often used in addition to a pizza cutter so the individual who is eating the meal can easily cut pieces on their plate as they eat.
See our range of Danish designed premium kitchen knives here