Cutlery Buying Guide

Make the most of your cutlery. We've put together a guide to help you
select the perfect knives for the way you cook!

Cutlery Set >

Our sets include the most frequently used
knives, each designed for a particular task.
Choose a multitasking cutlery set with
knives that feel the most comfortable in
your hand, then add individual pieces for
specialized cutting jobs.
 
Best For:
All sorts of everyday kitchen prep – from
mincing, peeling and trimming to slicing,
chopping and dicing.

Chef's Knife >
Also called a cook's knife, a chef's knife is one you'll reach for every day.  Its wide, sturdy blade, comfortable handle and efficient rocking motion make it ideal for all-purpose prep.
 
Best For:
Everyday prep – from chopping and slicing to mincing, dicing and julienning.

Santoku Knife >
Count on this Japanese knife to assist you with all sorts of prep tasks. It cuts cleanly and precisely, whether you're using a back-and-forth slicing motion or a straight-down chopping motion.
 
Best For:
Fast, precise mincing, dicing and slicing all
types of ingredients (santoku means "three
benefits" in Japanese).

Utility Knife >
Think of a utility knife as an all-purpose
kitchen tool. Its handy size falls somewhere
between a chef's knife and a paring knife.
Available with a straight-edged or
serrated blade.

Best For:
Everything from chopping, mincing and slicing
fresh produce to cutting sandwiches or
halving bagels.

Nakiri Knife >
This traditional Japanese vegetable knife
echoes the shape of a slender cleaver.
The beautifully balanced blade is
exceptionally sharp, so it's especially
useful for precision slicing.

Best For:
All types of vegetable prep, including quickly
chopping, slicing and mincing. You can also 
use the side of the blade for scooping prepped
ingredients into a pot or bowl.

Bread Knife >
A bread knife has a long, narrow blade with a
sharp, serrated edge – perfect for slicing
through crisp crusts without squashing the
delicate interior.

Best For:
Slicing baked goods—from crusty artisan
loaves and bagels to soft rolls and buttery
brioche. Also useful for slicing tomatoes
and citrus fruits.

Paring Knife >

This little knife is indispensable for precise
cutting tasks, functioning like a mini chef's
knife. The knife's small size and short blade
(usually between 2 and 4 1/2 inches long)
make it exceptionally maneuverable.
 
Best For:
Peeling, slicing, trimming and dicing smaller
fruits and vegetables. Also great for everything
from creating garnishes to coring tomatoes,
hulling strawberries and deveining shrimp.

Slicer/Carving Knife >

These classic knives have long, slender blades
that easily slice foods into neat, uniform
portions. Depending on the knife's purpose, the
tip may either be pointed or rounded.
 
Best For:
Pointed-tip carving knives are ideal for slicing
roast meats and poultry – the tip helps cut
into joints and navigate around bones.
Rounded-tip slicing knives include ham
slicers and salmon slicers.

Kitchen Shears >

Kitchen shears are among a cook's best
friends. Sharp, sturdy blades and comfortable
handles make them extremely versatile – and
most shears have a pull-apart design for
easy cleaning.
 
Best For:
Varied tasks like trimming poultry, shaping
pastry, snipping fresh herbs and mincing dried
fruit. Also great for cutting parchment paper
and kitchen twine.

Steak Knives >

These table knives are much sharper than
classic dinner knives, combining narrow,
upswept blades with pointed tips that make it
easy to cut meat away from the bone.
 
Best For:
Slicing tender, juicy steaks, chops and
other cuts of meat.

Boning Knife >

Designed for prepping poultry and meats, this
knife has a sharp, maneuverable blade that
gives you precision control as you separate
the flesh from bones and cartilage.

Best For:
Removing bones from raw poultry and meats
– from a chicken breast to a leg of lamb. Also
great for precise tasks like trimming a
tenderloin.
 

Meat Cleaver >

Professional chefs use a powerful, well-
balanced cleaver for breaking down larger
cuts of meat and poultry. It features
a sturdy, finely honed blade that cuts
cleanly and easily through bones
and tendons.

Best For:
Cutting through meat and poultry bones with
a single stroke. Also works well for chopping
and mincing firm vegetables.

Tomato Knife >

This knife cuts even the ripest tomatoes into
neat, uniform slices. It combines a sharp
serrated blade with a pronged tip designed for
transferring tomato slices from your cutting
board to a plate, bowl or platter.

Best For:
Slicing tomatoes without tearing their delicate
skins. Also ideal for prepping citrus fruits – or
slicing and serving cheeses.

ANATOMY OF A KNIFE

From the edge angle to the end cap, learn what
distinguishes one knife from the next >

Knife Care
Keep your cutlery in top condition

ANATOMY OF A KNIFE

From the edge angle to the end cap, learn what
distinguishes one knife from the next >