Knife knowledge

. *Chef's knife:*- various sizes - Main workhorse in the kitchen - Wide, sharp blade between 15 - 30cm - Perfect for chopping, cutting and mincing2. *Paring knife:* - Small, narrow blade - Ideal for precise peeling and cutting work - Perfect for fruit and vegetables3. *Filleting knife:* - Long, flexible blade - For precise filleting of fish and meat - Suitable for thin cuts4. *Bread knife:* - Serrated edge for effortless cutting of bread - Long, serrated blade for clean cuts - Prevents bread crusts from being crushed5. *Carving knife:* - Slim blade for precise carving of meat - Smooth blade for clean cuts - Ideal for roasts and poultry6. *All-purpose knife:* - Versatile - Medium-sized blade for various tasks - Suitable for vegetables, meat and more7. *Tomato knife:* - Serrated edge for easy cutting through tomato skin - Short, pointed blade for precise cuts - Perfect for soft vegetables and fruit8. *Boning knife:* - Narrow, flexible blade for removing bones - Suitable for poultry, meat and fish - Precise control when removing bones9. *Vegetable knife:* - Small blade for fine cutting work - Ideal for smaller vegetables and herbs - Handy and easy to control10. *Slicing knife:* - Long, narrow blade for thin slices - Perfect for ham, salami and cheese - Smooth edge for precise cuts

Japanese kitchen knives are known for their sharpness, precision and craftsmanship. Here are some of the most famous Japanese kitchen knives:

11. Santoku:

A versatile knife with a wide blade and a rounded tip. "Santoku" means "three virtues" and refers to the ability to cut meat, fish and vegetables equally. 12. Gyuto:

Similar to the Western chef's knife, the Gyuto is an all-purpose knife with a longer, narrower blade. It is well suited for various cutting techniques.

13. I confess:

A vegetable knife with a straight blade and a rectangular profile. It is ideal for cutting vegetables into cubes or slices.14. Deba:

A heavy, wide knife with a sturdy blade, often used for cutting fish and meat. There are smaller ones for fish and larger ones for meat.15. Usuba:

Another vegetable knife, similar to the Nakiri but with a single-edged blade. It is often used for precise cuts when preparing vegetables.16. Sashimi/Yanagiba:

A specialized knife for cutting sashimi and thin slices of raw fish. It has a long, slender blade and a sharp point.17. Bunka:

An all-purpose knife with a wide blade and a tapered tip. It combines features of Santoku and Gyuto.18. Kiritsuke:

A versatile knife with a combination of a straight edge and a point similar to that of a sashimi knife. It is traditionally reserved for chefs.These types of knives are just a selection, and there are many other specialty knives in the Japanese culinary tradition. The choice depends on individual preferences and the types of dishes being prepared.

In addition to the general types of kitchen knives already mentioned, there are also a variety of specialized kitchen knives designed for specific tasks. Here are some more specialized kitchen knives:

1. Cheese knives: There are different types of cheese knives, including soft cheese knives, hard cheese knives and special hard cheese slicers that aim to optimally cut the particular consistency of the cheese.
2. Herb knife/mint knife: A small, narrow knife with a fine blade that is good for cutting herbs.
3. Ham knife: A long knife with a narrow, flexible blade that is good for cutting thin slices of ham or other large cuts of meat.
4. Filleting knife: As already mentioned, a specialized filleting knife is often longer and thinner for cutting precise fillets of fish.
5. Deboning knife: A small, pointed knife specifically designed for removing bones from meat.
6. Mussel knife: A special knife with a short, wide blade used for opening mussels and oysters.
7. Paring knife: A small knife with a curved blade, often used for peeling and shaping vegetables.