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A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut. This is widely found in ...
The blades vary in size, shape and construction. In Australian law, "sheath knife" has a different definition. [1] In this case, they are a type of non-folding, fixed-blade knife which has "a sheath which withdraws into its handle", thus giving something of the effect of an "out-the-front" flick knife. These knives, like flick knives, are ...
A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...
Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into ...
The smaller sizes are less thick, allowing the knife to move through flesh easily, and are much more nimble. They are still much thinner behind the edge and more fragile than a Western butchering knife. The general blade size is from 12 to 21 centimetres (4 + 1 ⁄ 2 to 8 + 1 ⁄ 2 inches).