Knife Guide

The 5 most important kitchen knives – briefly explained

🔪 1. Chef's Knife

The all-rounder: cuts vegetables, meat, fish and herbs

Usually 18–20 cm long

Ideal for 80% of all cutting work
➡️ To the chef's knife in the shop

🥒 2. Vegetable knife (office knife)

Small, handy, for fine cutting work

Peel, clean, cut into small cubes
➡️ View vegetable knives

🥩 3. Boning knife

Slim, curved blade

Ideal for removing bones and tendons from meat
➡️ Discover our hand-forged boning knife

🍞 4. Bread knife

With serrated edge

Cuts crusty bread without crushing

Also great for large fruits like pineapple or melon

🍣 5. Santoku / Japanese knife

Versatile like a chef's knife, but flatter

Ideal for meat, fish, vegetables

Included in many Japanese knife sets
➡️ View our 12-piece Japanese knife set

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🧼 Care for knives properly – this is how they stay sharp

Always wash by hand – no dishwasher!

Regularly resharpen with a knife sharpener set
➡️ Click here for the sharpening set

Cut on a wooden or stainless steel cutting board
➡️ Discover stainless steel cutting boards

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🤔 Frequently asked questions about kitchen knives

How many knives do you really need?
➡️ 3-5 high-quality knives are usually sufficient: chef's knife, vegetable knife, bread knife, possibly santoku and boning knife.

How do I recognize a good knife?
➡️ Sharp, sturdy blade, ergonomic handle, balanced weight. Look for high-quality materials like stainless steel or hand-forged steel.

How often should you sharpen knives?
➡️ Depending on use, every 2–4 weeks with a whetstone or sharpener.

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Conclusion: Quality instead of quantity

You don't need a 15-piece set with special knives for everything – just a few, really good knives that are versatile and durable.
In our shop you will find high-quality kitchen knives for beginners and professionals , whether Japanese, hand-forged or classic stainless steel.

👉 Discover our knives now