Are you using the right knife? - Part 1


Not every knife is suitable for every cutting task. There are a multitude of different blade types and edges, from straight, smooth and serrated to extra flexible, hollow and even curved – the list goes on. This article series throws the spotlight onto the many different types of knives and which cutting tasks each knife is best suited to, starting with knives that are perfect for delicate slicing, dicing and chopping.


Peeling knife

Small and handy with a short, sabre-shaped, curved blade, this knife – also known as a turning knife – is particularly good at peeling and cleaning fruit and vegetables.

Its special blade shape makes it easy to remove the peel from round shapes such as apples, potatoes and mangos. The smooth cutting edge of the peeling knife also ensures very precise cuts and therefore makes it ideal for intricate and delicate work.

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Paring knife

This slender knife is best suited to cutting onions, garlic and vegetables as it enables a particularly fine slice. Its slender and straight blade means it is also perfect for finely chopping herbs, studding meat or coring fruit.

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Paring knife with straight blade (hollow edge)

This hollow-edged knife is suitable for all kinds of paring jobs. Whether you want to finely cut apples, julienne carrots and peppers or slice radishes to use as decoration – this knife is just right for the job. The hollows produce little air pockets, which prevent food from sticking to the blade and therefore make it easier for the blade to glide.

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Serrated utility knife

With a 14cm long blade, this is a medium-sized knife. The serrated edge is better suited to cutting food with a hard or firm skin than the small knives mentioned above. Particularly good at cutting cured sausage, as well as cheese and bread rolls or baguette – this is the ideal knife for breakfast, brunch and any sandwich preparation.

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Tomato knife

The serrated edge of the tomato knife cleanly cuts tomatoes into fine slices – as well as aubergines or soft fruits (plums, peaches, nectarines, for example). It is also ideal for making cocktail decorations. The forked tip makes it easy to pick up individual slices that have been cut.

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Cook’s knife

The cook’s knife is a real all-rounder when it comes to cutting vegetables and herbs. Its wide, curved blade is ideal for chopping. This type of knife makes it easy to produce julienne strips, bâtonnets or a fine dice. A cook’s knife is an absolute essential in any good knife collection.

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The Santoku knife is designed for fine cutting tasks. The hollow edge ensures that any thin or soft food does not stick to the blade – it’s the perfect knife for sushi preparation. Its wide blade also makes it easy to pick up and transport the food you have cut or press it flat.


Head this way to browse Wüsthof’s full range and begin tailoring your knife collection to suit your needs.

Edison StoneComment