Knife Guide
Choose the Right Knife for the Task
FIND THE KNIVES THAT SUIT YOUR COOKING STYLE
KNIFE SET
Our sets include the most frequently used knives, each designed for a particular task. Choose a multitasking set with knives that feel the most comfortable in your hand, then add individual pieces for specialised cutting jobs.
BEST FOR:
Curating a collection of knives that address all kitchen prep needs.
CHEF'S KNIFE
Also called a cook's knife, a chef's knife is an everyday all-purpose knife. The wide, sturdy blade, pointed tip and comfortable handle support an efficient rocking motion for prep work. This knife is great for both precise and large-scale cutting.
BEST FOR:
Chopping, slicing, mincing, dicing and julienning; food types include: cauliflower, broccoli, carrots, brussels sprouts, garlic, capsicums, onion and all proteins.
SANTOKU KNIFE
A versatile knife that combines a wider blade surface for large-scale chopping and mincing with a sharp tip for fast, precise slicing. Santoku means "three benefits" in Japanese.
BEST FOR:
Precise mincing, dicing and slicing; food types include: celery, pumpkin, potatoes, cabbage, eggplants, cucumbers and kale.
PARING KNIFE
This little knife is indispensable for precise cutting tasks, functioning like a mini chef's knife. The knife's small size and short blade (usually between 5 cm and 12 cm long) make it exceptionally manoeuvrable.
BEST FOR:
Peeling, slicing, trimming and dicing smaller fruits and vegetables. Also great for everything from creating garnishes to coring tomatoes, hulling strawberries and deveining prawns.
UTILITY KNIFE
Available in a variety of sizes with either straight-edged or serrated blades, this tool is larger than a paring knife, but smaller than a chef's knife. It's great for more exacting work.
BEST FOR:
Precise slicing and chopping. Food types include citrus, tomatoes, soft cheeses and breads.
BREAD KNIFE
A bread knife has a long, narrow blade with scalloped/serrated edges and a pointed tip; perfect for slicing through crisp crusts without squashing the delicate interior.
BEST FOR:
Slicing baked goods – from crusty artisan loaves and bagels to soft rolls and buttery brioche. Also useful for slicing tomatoes and citrus fruits.
NAKIRI KNIFE
This traditional Japanese vegetable knife echoes the shape of a slender cleaver. The beautifully balanced blade is exceptionally sharp, so it's especially useful for precision slicing.
BEST FOR:
All types of vegetable prep, including quickly chopping, slicing and mincing. You can also use the side of the blade for scooping prepped ingredients into a pot or bowl.
STEAK KNIFE
These table knives are much sharper than classic dinner knives, combining a narrow upswept blade with a pointed tip that makes it easy to cut meat away from the bone. The knives also serve as exceedingly sharp utility knives and are great for vegetarian options like a dense cauliflower steak.
BEST FOR:
Slicing tender, juicy steaks, chops, fish and other cuts of meat.
BONING KNIFE
Designed for prepping poultry and meats, this knife has a sharp, manoeuvrable blade that gives you precision control as you separate the flesh from bones and cartilage.
BEST FOR:
Removing bones from raw poultry and meats – from a chicken breast to a leg of lamb. Also great for precise tasks like trimming a tenderloin.
SLICING & CARVING KNIFE
These razor-sharp knives have long, slender blades that slice food into neat, uniform portions. Blades sometimes have oval-shaped indentations that help prevent food from sticking. Tips may either be pointed or rounded.
BEST FOR:
Slicing roast meats and poultry – the tip helps cut into joints and navigate around bones. Rounded-tip slicing knives include ham slicers and salmon slicers.
TOMATO KNIFE
This knife cuts even the ripest tomatoes into neat, uniform slices. It combines a sharp serrated blade with a pronged tip designed for transferring tomato slices from your chopping board to a plate, bowl or platter.
BEST FOR:
Slicing tomatoes without tearing their delicate skins. Also ideal for prepping citrus fruit – or slicing and serving cheeses.
MEAT CLEAVER
A powerful, heavy but well-balanced cleaver breaks down larger cuts of meat and poultry. It features a sturdy, finely honed blade that cuts cleanly and easily through bones and tendons.
BEST FOR:
Cutting through meat and poultry bones with a single stroke. Also works well for chopping and mincing firm vegetables.
KITCHEN SHEARS
Sharp, sturdy blades and comfortable handles make these tools extremely versatile. Most have a pull-apart design for easy cleaning.
BEST FOR:
Varied tasks like trimming poultry, shaping pastry, snipping fresh herbs and mincing dried fruit. Also great for cutting baking paper and kitchen twine.
Knife Care
KEEP YOUR KNIVES IN TOP CONDITION
CHOPPING BOARDS
To prolong the life of your blades, always use a resilient wood, composition or synthetic chopping board – cutting on metal, glass or marble surfaces will dull and eventually damage your knife blade.
HONING STEEL
Hone your knife blade with a hand-held steel before each use. Using a ceramic or metal steel helps maintain a knife's sharp edge by smoothing and realigning the worn carbon-steel cutting teeth.
STORAGE
Store knives in a block or in a drawer that's fitted with a special knife insert. Other great ways to safely store knives include wall-mounted racks, magnetic knife bars and individual knife sheaths.
SHARPENERS
A knife's blade becomes slightly duller with each use and will require sharpening to restore the blade's original angle. An electric sharpener is the easiest way to give your knife a razor-sharp edge.
Knife Construction: Which Knife Suits You?
FORGED KNIVES
Forged knives are made by heating steel to a high temperature. This "hardens" the steel, which is moulded and hammered. Blades are tempered, ground, polished and assembled, sometimes in up to 50 different steps, most of which are done by hand. Forged knives feature a bolster and integrated tang.
STAMPED KNIVES
The blade of a stamped knife is either precision laser-cut or punched from a sheet of steel. It is expertly tempered, sharpened and finished by machine, then joined to the handle of the knife. Featuring little or no tang, stamped blades are often thinner than their forged counterparts. Because they're more lightweight, stamped blades can minimise hand fatigue while cutting.
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