A knife is to a chef what a hammer is to a craftsman – an indispensable tool. When you start your training as a chef, many questions quickly arise: Which knives do I really need? Which are useful at the start? And what should I take into account when buying them?
Chefs and their knives form a well-coordinated team. A chef's knife is the tool that you will hold most often during your training – and probably the most important one. That's why quality is crucial here: A good knife should be reliable, sharp and durable. Ideally, it will be with you not only during your training, but also for many years to come.
Most chefs build up their own personal knife collection over time. It is important that your knives sit comfortably in your hand, suit your style and that you enjoy working with them.
Unfortunately, there is no single knife that is perfectly suited for all tasks. We recommend the following basic equipment at the start:
Chef's knife
A classic and the centrepiece of every professional kitchen. Ideal for cutting herbs, vegetables, meat and fish. It's your most versatile kitchen tool – and the one you'll use most.
Paring knife / vegetable knife
Small, versatile and sharp – perfect for peeling tasks, small cutting tasks and fine decorations. A must-have for precision work.
Bread knife, serrated edge
With its serrated blade, it cuts hard crusts just as easily as soft bread. Ensures uniform, clean cuts.
Boning knife, flexible
For extracting bones and removing fat and cartilage. Thanks to the flexible blade, it adapts perfectly to the food being cut.
Santoku knife, Kullenschliff
The Asian all-rounder for vegetables, meat and fish. The thin blade enables for fine cuts, while the Kullenschliff prevents food sticking to the blade. A perfect addition to the classic chef's knife.
If you want to expand your basic equipment, these products are particularly useful:
A common question: What is the difference between a chef's knife and a Santoku knife? Both are versatile all-purpose knives, but differ in shape, weight and cutting technique.
The European chef's knife
The classic in Western kitchens. With a 21 cm long pointed blade and slightly higher weight, it is particularly suitable for larger cutting work. The slightly curved blade assists rocking cuts – ideal for finely chopping herbs, vegetables and meat.
The Japanese Santoku knife
"Santoku" means "three virtues" - it is suitable for meat, fish and vegetables alike. With a slightly shorter (18 cm) and thinner blade, it is easier to hold. Its strength is in making pulling cuts, i.e. in gentle, flowing movements. Perfect for fine, precise work.
With good basic knife equipment, you are perfectly equipped for the start of your training. Invest in quality, look out for ergonomic handles and take care of your knives regularly – then they will be with you for many years.
Because one thing applies to all chefs: A sharp knife is more than just a tool – it is the extension of your hand and gives you scope for your creativity.