How do you choose your kitchen knives and which knives should you start with?

Having the right kitchen knives can make a big difference to your experience in the kitchen. It is a pleasure to cut with a sharp knife and if you use a knife specially designed for the task, it can be a bit of an aha experience.

Here's a guide to which kitchen knives you should choose and in what order, if you ask us:

1. Chef's knife (Gyutoh)
2. Santoku knife
3. Vegetable knife (Shotoh)
4. Bread knife
5. Filleting knife/Slicing knife (Sujihiki)
6. Chutoh knife

Now let's elaborate on this:

1. Chef's knife (Gyutoh)

Also known as a "gyutoh" in Japanese, the chef's knife is an all-purpose knife that can be used for slicing, chopping and slicing meat, vegetables, fruit and fish. It is one of the most versatile kitchen knives and is therefore a good knife to start with.
We recommend a chef's knife between 16 and 26 cm, depending on experience and temperament.

2. Santoku-knife

The Santoku knife resembles a chef's knife, but is shorter and has a flatter blade. This knife is ideal for slicing and chopping vegetables and is also good for cutting meat and fish. The Santoku should be your #2 knife.

3. Vegetable knife (Shotoh)

A vegetable knife (Shotoh) is a small, lightweight knife that is perfect for cutting and peeling fruit and vegetables. It is also a good knife for smaller tasks such as cutting garlic or small demanding details.

4. Bread knife

A bread knife has a serrated blade that is designed to cut through bread without mashing the bread. The bread knife is an essential knife for any kitchen, and of course it can also be used to cut other soft foods such as tomatoes and soft fruit.

5. Filleting knife / Carving knife (Sujihiki)

The filleting knife and carving knife is a long, flexible knife that is ideal for cutting fish and other fragile foods such as chicken breast or steaks. This knife helps you get the most out of your meat and minimize waste.

6. Chutoh (Knife for meet and fish)

With a Chutoh's shorter blade and flat profile, the chutoh knife provides better control and precision when slicing and filleting, and its sharp blade cuts through meat and fish with ease.

Please note:

It is important to remember that the above are just guidelines and that there are no fixed rules. The choice of kitchen knives obviously depends on your personal preferences, what you have used in the past and what you can handle in terms of size.

One thing is certain though; If you buy some good knives and take care of them and maintain them regularly, you will have them for the next many years! - Once you've tried using good (and sharp) knives, you'll never look back!

See all kitchen knives here