Right from slicing a piece of pork, dicing a pineapple, to chopping onions, equipping yourself with the right arsenal of knives is indispensable, whether you're a home cook or a professional chef.

Wondering what kitchen knives do I need? Read on as we've rounded up four essential kitchen knives, along with where to use and where not.

1. Chef's Knives

ZWILLING J.A. Henckels Four Star Chef's Knife 26cm

Even if you cook for your family, you need the classic chef's knife; it's the most essential knife for your kitchen.

The most common uses of a Kochmesser are slicing & dicing meat, veggies, fruits, and fish; in simple words, it performs 90% of the kitchen tasks. Even if the chef's knife is the kitchen king, it must not be used to carve poultry or butcher or puncture a hole in the can.

The recommended length of a chef's knife is between 8 to 10-inches; its longer edges make the knife more versatile & efficient for the majority of cooking activities. The bigger the blade, the safer it is to slice.

2. Serrated Knives

Miyabi Birchwood 5000MCD Bread Knife 23cm

Miyabi Birchwood 5000MCD Bread Knife 23cm

Next on the list are the serrated knives. They are typically associated with slicing loaves of bread; thus, they are popularly known as the bread knives. However, a serrated knife's toothed blade can perform just any task that a straight blade knife can't.

EIN Sägemesser with a blade length of approximately six inches is practical for foods with waxy surfaces, such as watermelons, tomatoes, citrus, peppers, and pineapples. They are also recommended for cutting cake layers. The edge of a serrated knife is jagged, therefore it can easily penetrate through the slippery exteriors. So, these knives are the best for slicing rather than chopping activities.

3. Boning-Messer

Shun Kai Classic Boning Knife 15cm

Shun Kai Classic Boning Knife 15cm

As the name suggests, this type of knife is an easy-pick for boning fish, poultry or fish of any size. The blade of this knife can move & flex to cut through the joints and ribcage with ease. A well-designed boning knife will let you deftly separate meat from the bone to create the perfect cut before cooking.

Compared to a standard knife, the blade of a Ausbeinmesser is way more strong & rigid to quickly cut through cartilage. However, these knives are designed to be light in weight and easily maneuverable, so they are comfortable for heavy use.

It is relatively short, between one to six inches, more flexible blades are available in the market for delicate meat cutting.

4. Messer paring

Shun Kai Classic Paring Knife 8.9cm

Shun Kai Classic Paring Knife 8.9cm

EIN Schälmesser picks up from where the chef's knife leaves off;' the blades are short, generally 3 ½ inches for anything that requires great attention to detailing. It is best advised for mincing items or slicing too small for a 6 to 8-inches chef's knife.

However, you must avoid them for hard veggies such as carrots or parsnips, as these small-size knives don't carry enough weight, and you've to apply more pressure yourself, which could mean a lot of inconvenience for you.

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Unsere riesige Auswahl an Küchenmesser ist vielleicht der größte und größte der besten. Egal, ob Sie nach einem gezüchteten Messer suchen, das glatt oder ein vielseitiges Kochmesser durch harte Exterioren schneidet, Sie finden sich sicher, was Sie hier in unserem Online-Shop suchen. Wir haben auch bequeme Messersäcke, um Ihre Messer sicher und sicher zu speichern und zu transportieren.

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