A guide to our knife types and uses

At Dennys, we understand that a chefs knife selection is an essential part of their role, which is why we offer knives for every purpose. Here is a helpful guide for general uses of some of the different shapes and types we have both in-store and online.

Cook’s knife

Also known as a chef’s knife, the cook’s knife is a multi-purpose knife, the most versatile tool in a chef’s arsenal. It can be used for chopping, slicing and dicing, and the vast majority of prep. Chef’s knifes come in a variety of sizes, with a deep curved blade. 

Paring Knife

A paring knife is a small knife used for fruit and vegetable prep. It is the mini version of a chef’s knife, ideal for delicate tasks and precise cuts. 

Bread Knife

With a curved or straight serrated blade, a bread knife can be used for any bread, and an array of other baked goods, such as cakes and pastries. Ideal for cutting through crust without breaking and for smooth cuts on intricate patisserie. 

Turning Knife

A turning knife has a small curved blade, most often used in hand, for peeling potatoes, apples and other small produce. 

Slicing Knife

Also known as a carving knife, a slicing knife has a long thin blade. A slicing knife is optimal for longer, larger cuts, on the like of bulky veg and carving sizeable cuts of meat.

Utility Knife

Longer than a paring knife and thinner than a cook’s knife, a utility knife is useful for every day uses such as cutting sandwiches and slicing fruit

Boning Knife

A boning knife has a curved tapered blade used for removing meat from the bone, it is flexible to ensure a perfect precise cut. 

Filleting Knife

A filleting knife is used for creating fillets of fish and meat from larger cuts. 

Salmon Knife

With a thin, long, occasionally fluted blade, a salmon knife is used for cutting fine slices of smoked salmon and other fish. 

Santoku

The santoku is the Japanese version of the Western cook’s knife. Whereas a cook’s knife tapers to a point, a Santoku has a curved top. The quintessential Japanese knife can be used for a range of purposes, such as slicing, dicing and chopping. 

Nakiri

The nakiri is favourable for chopping vegetables, the rectangular blade is the required shape without the heaviness of a cleaver.

Deba

The deba knife is used for cutting and preparing fish. 

Yanagiba

Designed to cut protein in a singular clean slice, this one sided knife is used for preparing sushi and sashimi. 

Bar Knife

A bartender’s must have, the bar knife was created to make drink prep as easy as possible. The blade can be used for garnish prep, whilst the forked tip can pick up the garnish, as well as open bottles. 

Butchers Knife

The blade of a butcher’s knife has a narrow base and a wide curved top. As the name suggests, it is the knife most suited for butchering meat. 

Cleavers

The cleaver has a heavy rectangular blade. In Chinese cuisine, a cleaver is used for the bulk of prep. A meat cleaver is used for cutting through bone specifically. 

View our online knife selection by clcking here, or head over to our Berners Street location for instore guidance from our knife specialists.