In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most western cooks.

STYLES&SPECS

A chef's knife generally has a blade eight inches (20 centimeters) in length and 1.5 inches (3.8 cm) in width, although individual models range from 6 to 14 inches (15 to 36 centimetres) in length. There are two common types of blade shape in western chef's knives, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice.

USE&DESIGN

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

ANATOMY

POINT

SPINE

HANDLE

END

CUTTING EDGE

HEAL

Good for quick, short cuts, like chopping garlic.

BOLSTER

Thick, heavy end of blade. Helps with balance and heft.

TANG

Extension of blade into knife handle. Improves strength and leverage.

CLICK TO CUT!