Knife Cuts 101: Specialty Types

Knife Cuts 101: Specialty Types

Although sturdy chef’s, paring, and serrated knives might be your most-used edges, there are a few specialty knives we think are worth owning. While these knives are not essentials for your toolkit, we love them because they handle specific tasks superbly and make cooking all the more fun.


Tomato: Perfect Slices 
Have you ever tried slicing a tomato and wound up just smashing the skin? We certainly have. You can avoid that trouble with a trusty tomato knife in hand. Small with a serrated edge, it slices through skin easily with just light pressure. This is especially important when slicing ripe, juicy tomatoes. Some come with a forked tip to help separates the slices, too. You can also use this petite knife for other delicate or slippery fruits, such as peaches and plums.




Nakiri: Precise Dicing 
A Japanese nakiri knife is a hybrid of a cleaver and a chef’s knife, and has a straight, rectangular blade. While the curve of a chef’s knife encourages a rocking motion for chopping, the nakiri requires moving the knife up and down, resulting in more precise cuts. Nakiri blades are usually no more than six inches long, making them easy to control. They can be a little pricey, but worth shelling out the extra cash for easier vegetable prep.




Utility: All-Purpose Cuts 
A utility knife, also called a petty knife, is larger than your average paring knife and smaller than your everyday chef’s knife. This underrated blade is extremely versatile, from slicing vegetables to trimming meat. Its size also makes it ideal to take on the go for a picnic or camping.

Whether you add one of these knives to your kitchen or a collection of all three, we know that when the time comes, you’ll be glad to have the right knife to take on the task.