Kitchen Knives

This guide is for the inquisitive home cook to learn about the most common types of kitchen knives and their culinary applications for better cooking.

After testing, here are the best chef's knives, santoku knives, paring knives, serrated bread knives, and carving or slicing knives.

Traditional Japanese knives are divided into two classes: Honyaki knives are made from true-forged high-carbon steel, while kasumi knives are made by forging high-carbon steel and soft iron together. Here, learn the names of a wide variety of Japanese knives and how to use them.

A description of various kitchen cutlery brands, their benefits and weaknesses, and how to choose the right knives for you.

The ultimate kitchen knife guide: part one

Kamikoto makes single bevel knives from Japanese Ibaraki Steel. Each knife comes sharpened into a perfect edge, is individually inspected before leaving our workshop, and comes housed in an ash wood box for storage and safe keeping.

Experts say chef knives should always be hand washed.

Beside cast iron cookware, knives are certainly one of the hardest items to organize in your kitchen. Not only do they come tons of different shapes and sizes to deal with, but they may be hazardou…

Every cook’s kitchen needs three important knife styles: chef’s knives, serrated knives, and paring knives. We chose the very best of each and explain the essential kitchen knives you should always invest in.