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No great meal has been made without slicing, dicing, mincing, or chopping. A chef’s knife is an absolute delight in the kitchen, especially for professional chefs. What is a chef’s knife used for and how did it earn its name? It can be referred to from a variety of names from a cook’s knife, chef’s knife, santoku knife, gyūtō knife and more depending on the region. Ultimately, the chef’s knife is designated for just about any task a chef may have in the kitchen, whether it’s slicing meat to delicate vegetables. It is the ultimate all-around, multi-purpose knife. However, it is more typically used for meat and poultry since its durability allows for smooth, precise cuts.
You don’t need to be a pro in the kitchen to own a chef’s knife. It is an immense asset for anyone who spends significant time in the kitchen, even for daily cooking. A reliable chef’s knife may be on the pricier side, but with care and preservation, they can last you a lifetime of use. It’s recommended that cooks purchase their knives separately instead of an entire knife set. The discounted price often compensates in quality more than when buying durable knives one by one. If you’ve been using a paring knife or a dull butcher knife for all of your chopping deeds in the kitchen, then put those aside and invest in a chef’s knife. Each knife has its own purpose in the kitchen which is irreplaceable with others. Hence why you may be noticing quickly dulling blades on your other knives which are not able to match the strength of a chef’s knife.