KotiChef

Once you've mastered the essential three, you might consider adding specialized knives to your collection based on your cooking preferences. These knives excel at specific tasks that arise in particular cuisines or preparation techniques:

Boning Knife (5-6 inch)#

With a narrow, flexible blade that tapers to a sharp point, the boning knife is designed to separate meat from bone with precision. The thin blade can follow contours of bones closely, minimizing waste.

Best for: Removing bones from poultry, meat, and fish; trimming fat and silver skin

Fillet Knife (7-9 inch)#

Even more flexible than a boning knife, the fillet knife excels at separating delicate fish fillets from bones. Its long, narrow blade allows for the smooth, continuous cuts needed to remove skin and create perfect fillets.

Best for: Filleting fish, removing skin from fish, creating thin slices of tender proteins

Carving/Slicing Knife (8-14 inch)#

With a long, narrow blade, the carving knife is designed to create thin, even slices of cooked meats. The length allows for a single, smooth slicing motion rather than a sawing action, resulting in cleaner cuts.

Best for: Carving roasts, hams, and turkey; slicing smoked salmon or other cured meats

Sashimi/Yanagiba Knife (8-12 inch)#

This specialized Japanese knife features a long, narrow blade with a single-beveled edge, designed specifically for slicing raw fish for sushi and sashimi. The design allows for extremely thin, clean slices that preserve the texture and appearance of the fish.

Best for: Professional-level sushi and sashimi preparation; creating paper-thin slices of fish

Utility Knife (5-7 inch)#

Filling the gap between a chef's knife and a paring knife, the utility knife handles medium-sized tasks like cutting sandwiches or small fruits. While not strictly necessary if you have the essential three, some cooks find it convenient for everyday tasks.

Best for: Slicing cheese, small fruits, sandwiches, and other medium-sized foods

Nakiri (6-7 inch)#

With a straight blade and squared-off tip, the nakiri is a Japanese vegetable knife designed for up-and-down chopping rather than rocking. The thin, sharp blade makes clean cuts through vegetables without crushing cells, preserving texture and flavor.

Best for: Precise vegetable preparation, particularly when uniformity and clean cuts matter

Cleaver (6-8 inch)#

The heaviest knife in the kitchen, the cleaver features a broad, thick blade designed for cutting through bones and tough ingredients. The weight does most of the work, making it efficient for breaking down larger cuts of meat.

Best for: Chopping through bones, splitting lobsters, cutting through tough gourds and squashes