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Knife Buying Guide

An indispensible knife for every home is the Cooks knife, aptly named because it is the most used knife in a kitchen.  It is suitable for the vast majority of everyday tasks from chopping vegetables to slicing your Sunday joint of beef, this knife is totally versatile.  After you have become comfortable and confident with a Cooks knife you can go on to perform more intricate tasks with ability and assurance. The blade is curved to allow a rocking motion, so chopping is made much easier.

A utility knife is another kitchen must have, it’s essentially a smaller version of the chef’s knife.  The blade of a utility knife usually measures between 10 and 18cm, and its’ the perfect knife for chopping small vegetables, herbs etc.  A good bread knife is a necessity, and is what you need for baked goods and those that are harder on the outside and softer inside due to the serrated edge.  A good addition to any knife set is the trusty carving knife, made for accurate and delicate slicing.

A serrated tomato knife is another good knife to have in your collection. The serrated edge makes cutting through tough, shiny tomato skins really easy and it won’t squash the flesh like other knifes will.

The Santoku, otherwise known as a Japanese Chefs knife, is a knife that is becoming very popular amongst professional chefs. The word ‘Santoku’ translates as ‘three good things,’ which refers to the three cutting tasks this knife is designed to perform; cutting, slicing, and mincing. The Santoku knife is similar in size to a traditional Chefs knife, and is used for the same tasks but many people prefer the feel of the Santoku knife in the hand.

When looking at kitchen knives there is a lot of information that can be confusing, especially if you are a cooking novice. The quality and price of the knife will be affected by the way it has been made.  Knives that are fully forged are made from a single block of steel are the best quality that you can get; the blade and the tang are all in one place.

Tang is the name given to the part of the blade which attaches the blade to the handle. If a knife is full tang then this means they have a tang which runs the full length of the handle and is secured by rivets along the entire length. This is something the more serious cook should look out for as it helps to provide strength and balance.  Half tang is when a tang extends only part way along the handle. It is secured by rivets but usually the last rivet is only cosmetic, these knives are more suitable for general work.