Professional Chefs Prefer These 11 Knives: Unveiling the Blades of Culinary Excellence

The world of professional chefs is one of precision, expertise, and a deep understanding of culinary craft. At the heart of this culinary mastery lies a set of essential tools – knives. While the average home cook may be content with a couple of basic knives, chefs have a diverse array of blades at their disposal, which makes you wonder what knives do professional chefs use? In this blog, we’ll delve into the world of kitchen knives, shedding light on the types favored by professional chefs in catering, restaurants, and more.

What Knives do Professional Chefs Use?

  1. Chef’s Knife

The chef’s knife, often considered the workhorse of the kitchen, is the go-to tool for professional chefs. With a broad, sharp blade typically ranging from 6 to 12 inches, it’s versatile enough to handle a wide range of cutting, chopping, slicing, and dicing tasks. The curved blade allows for a rocking motion, making it efficient for tasks like mincing herbs or chopping vegetables. Its weight and balance provide control and precision, essential for professional chefs.

  1. Paring Knife

The paring knife is a small, lightweight knife with a narrow, pointed blade. It’s designed for delicate tasks that require precision, such as peeling, trimming, and creating intricate garnishes. A professional chef often uses a paring knife to remove seeds, create decorative cuts, or devein shrimp.

  1. Utility Knife

A utility knife is a mid-sized knife, typically between 4 and 7 inches in length. It bridges the gap between a chef’s knife and a paring knife, making it ideal for tasks that aren’t well-suited for either extreme. Professional chefs use utility knives for slicing sandwiches, smaller fruits and vegetables, and various in-between tasks.

  1. Serrated Bread Knife

Professional chefs need a sharp, serrated bread knife to slice through delicate bread without crushing it. The saw-like edge of this knife allows for clean, even slices, making it essential in any professional kitchen, especially bakeries.

  1. Boning Knife

A boning knife features a thin, flexible blade with a pointed tip. It is ideal for removing bones from meat, poultry, and fish. Professional chefs use it to separate meat from bone, making the process faster and more precise.

  1. Fillet Knife

For delicate tasks such as filleting fish, a fillet knife is a must-have. The thin, flexible blade allows chefs to glide along the bones, producing perfectly filleted fish. It’s an essential tool in seafood-heavy restaurants.

  1. Nakiri Knife

The Nakiri knife is a Japanese vegetable knife characterized by its rectangular, flat blade. It’s designed for precision vegetable preparation, such as thinly slicing or julienning vegetables. The straight edge of the blade ensures clean, precise cuts.

  1. Santoku Knife

The Santoku knife is a Japanese multipurpose knife that’s gaining popularity in professional kitchens worldwide. It has a shorter, wider blade compared to a traditional chef’s knife and is designed for tasks like chopping, slicing, and dicing. Its name even means “three virtues,” referring to its ability to handle meat, fish, and vegetables effectively.

  1. Cleaver

A cleaver is a large, heavy knife with a broad, rectangular blade. While it’s often associated with heavy-duty chopping, a cleaver’s versatility extends to tasks like slicing and dicing. It’s an essential tool in many Asian cuisines and is particularly useful for breaking down larger cuts of meat.

  1. Sashimi Knife

Sashimi knives, also known as Yanagiba, are essential in Japanese cuisine. With an extremely long, thin, and sharp blade, these knives are used for slicing sashimi and other delicate raw fish preparations. Professional chefs rely on sashimi knives to achieve razor-thin, precise cuts.

  1. Butcher Knife

A butcher knife is a heavy-duty tool designed for breaking down large cuts of meat. Its thick, curved blade makes it easier to cut through bone and cartilage. Professional chefs in meat-heavy restaurants or butcheries rely on this knife for their daily work.

  1. Carving Knife

Carving knives are essential for creating uniform slices of roasted meats, such as turkey or prime rib. Their long, thin blades ensure clean and precise cuts, making them indispensable for special occasions and events.

Knife selection plays a pivotal role in the culinary world. The carefully chosen blades, handles, and designs of these tools exemplify the delicate balance between artistry and efficiency. Armed with this knowledge, chefs and culinary enthusiasts can embark on their own paths to culinary mastery, recognizing that the right knife is a key to great gastronomy.

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