Introduction
When you open a drawer full of mismatched blades it’s easy to feel overwhelmed. But you don’t need a dozen specialty knives to cook well — you only need a few reliable knives that handle most tasks. This post breaks down the essential knives every kitchen should have, why each one matters, and how to choose the best option when buying a set.
Quick summary table
| Knife | Primary use | Typical size |
|---|---|---|
| Chef's knife | All-purpose chopping, slicing, dicing | 20–25 cm (8–10") |
| Paring knife | Peeling, small trimming, fine work | 8–10 cm (3–4") |
| Serrated (bread) knife | Slicing bread, tomatoes, and soft crusts | 20–25 cm (8–10") |
| Utility knife | Mid-size tasks where a chef’s or paring knife is too big or small | 12–18 cm (5–7") |
Core knives you actually need
1. Chef’s knife (the one you’ll use most)
The chef’s knife is the backbone of the kitchen. A well-balanced 20–25 cm (8–10") chef’s knife will handle chopping onions, slicing vegetables, cutting meat, and most everyday tasks. Choose a comfortable handle and a blade that feels stable in your hand — this single knife will often replace several others.
2. Paring knife (for detail work)
A small paring knife is perfect for peeling, trimming, deveining shrimp, or making garnishes. It gives control for delicate tasks where a larger knife is unwieldy. Keep it sharp — a dull paring knife is frustrating and unsafe.
3. Serrated (bread) knife
Serrated knives are essential for anything with a soft interior and a firmer crust or skin: bread, tomatoes, citrus, and some pastries. The sawing action preserves the shape and texture without crushing the food.
4. Utility knife (the versatile middle child)
If you want a fourth blade, add a utility knife. It’s larger than a paring knife but smaller than a chef’s knife — ideal for sandwiches, trimming fat, or quick tasks when you don’t want to use your chef’s knife.
Optional but useful knives (if you cook specific meals)
- Boning knife — narrow, flexible blade for boning meat and filleting fish.
- Santoku — a Japanese all-rounder similar to a chef’s knife; great for thin slicing and fine chopping.
- Carving / slicing knife — long, thin blade for roasts and large cuts of meat.
- Cleaver — heavy blade for chopping through bones (primarily for butchery tasks).
Most home cooks don’t need all of these. Pick one or two extras only if your weekly cooking frequently requires them.
How to choose between chef’s knife and santoku
Both are excellent all-purpose knives. A chef’s knife typically has a curved blade for rocking cuts, while a santoku excels at push-cutting and thin slices. Choose based on your cutting style: if you like the rocking motion, go chef’s; if you prefer push-slice precision, try a santoku.
Materials, balance and ergonomics — what matters most
- Blade steel: High-quality stainless steel resists corrosion and keeps an edge longer; carbon steels can take a keener edge but need more care.
- Handle comfort: Grip the knife before you buy if possible — balance and comfort reduce fatigue and improve safety.
- Full tang vs partial tang: Full tang (metal through the handle) generally gives better balance and durability.
- Weight and balance: There’s no single “right” weight — choose what feels natural. A balanced knife should feel stable at your pinch point.
Care & maintenance
Proper care extends a knife’s life:
- Hand wash and dry immediately — avoid dishwashers.
- Use a wooden or plastic cutting board to preserve the edge.
- Hone regularly with a honing rod and sharpen when needed (professional sharpening once or twice a year for home cooks, depending on use).
- Store knives safely in a block, magnetic strip, or blade guards to protect edges and prevent accidents.
Should you buy a pre-made set or individual knives?
Pre-made sets can be a good value, especially if you want matching handles and a starter kit. However, many sets include less-useful specialty knives. If you prefer long-term performance, buy the best chef’s knife and paring knife you can afford first — then add a serrated or utility knife as needed. Upgrading over time lets you invest where it counts.
Budgeting: where to spend and where to save
Spend more on the knives you use most (chef’s and paring). For serrated knives, you can often find mid-range options that perform well. Avoid the cheapest blades — they dull quickly and can become a safety hazard.
Buying tips (in-store and online)
- Try the knife in hand when possible — comfort matters.
- Check return policies and warranty when buying online.
- Read specs for blade length, steel type, and tang construction.
- Consider maintenance requirements — some high-carbon blades need more care.
Putting it all together — a recommended starter set
For most home kitchens the following 3–4 knives cover 90% of everyday cooking:
- Chef’s knife (20–25 cm / 8–10")
- Paring knife (8–10 cm / 3–4")
- Serrated bread/tomato knife (20–25 cm / 8–10")
- Optional: Utility knife (12–18 cm / 5–7")
Conclusion
Less is more: a small collection of high-quality, comfortable knives will serve you far better than a large set of mediocre tools. Start with a great chef’s knife and paring knife, add a serrated blade, and expand only when your cooking clearly calls for a specialty knife. With the right care, these knives will become trusted tools in your kitchen for years.
Shop our knives - New Zealand
Looking for high-quality knives? Browse our curated collection at Shop Knives — we stock top names known for performance and longevity. We carry a selection of premium and trusted knife brands to suit different budgets and styles, including:
Wusthof, Tramontina, Global, Zwilling, WMF, Victorinox Knife, Scanpan knife, Furi, and Shun Knife. Whether you prefer the classic German weight of Wüsthof and Zwilling or the precise Japanese edges of Shun and Global, you'll find options in our knives collection.
