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Only A Master Chef Can Tell Us The Exact Purpose For These Knives

So many different knives, all with a different ridiculous purpose.

  1. Shun Fuji
    Correct! 
    Wrong! 

    Chef's Knife: best for all of the above.

    Also called a cook's knife, this is a knife you would use every day. From chopping and slicing to mincing, dicing and julienning, this is good for all around usage.

    Via Shun Fuji
  2. Nesmuk SOUL
    Correct! 
    Wrong! 

    Paring Knife: best for fruits and vegetables.

    This nifty little knife is perfect for precise cutting tasks — it's like a mini chef's knife. Used for peeling, slicing, trimming and dicing fruits and vegetables, and even smaller (softer) proteins like deveining shrimp.

    Via Nesmuk SOUL
  3. Michel Bras
    Correct! 
    Wrong! 

    Bread Knife: best for bread, baked goods, and even citrus occasionally.

    This serrated knife has the strength to cut through the thick crust of an over-baked loaf of bread, but also the sharpness and delicacy to slice through the soft inside of a cake without breaking it.

    Via Michel Bras
  4. Shun Fuji
    Correct! 
    Wrong! 

    Nakiri Knife: best for vegetables.

    This traditional Japanese knife is perfect for getting a precision cut when prepping all vegetables, including quickly chopping, slicing and mincing.

    Via Shun Fuji
  5. Michel Bras
    Correct! 
    Wrong! 

    Carving Knife: best for slicing roasted meats and poultry.

    This slender knife helps one easily slice proteins into neat, uniform portions. The tip helps cut into joints and navigate around bones.

    Via Michel Bras
  6. Global Classic
    Correct! 
    Wrong! 

    Meat Cleaver: best for cutting through meat and poultry.

    This sturdy knife is perfect for cutting through meat and poultry bones with a single stroke. It can also be used for breaking through thick vegetables if need be.

    Via Global Classic
  7. Wüsthof Classic Ikon
    Correct! 
    Wrong! 

    Tomato Knife: best for slicing tomatoes.

    This specific knife is perfect for slicing tomatoes without tearing their delicate skins. Also used for citrus fruits or other fruits and vegetables with tough skin and soft mushy insides.

    Via Wüsthof Classic Ikon
  8. Shun Kaji
    Correct! 
    Wrong! 

    Boning Knife: best for removing bones from raw poultry and meats.

    This maneuverable knife is meant to be used primarily for precise tasks that also require a little strength, like when you're trying to separate the flesh from bones and cartilage.

    Via Shun Kaji
  9. Global Classic
    Correct! 
    Wrong! 

    Cheese knife: best for cutting through cheese.

    This aerated knife is perfect for trying to get through thick and dense cheeses. Unlike a regular knife that would get stuck, the holes on this knife help it slide through as if you were cutting through butter.

    Via Global Classic