Choosing the Best Knives for Your Kitchen May 19, 2018 – Posted in: How to, Kitchen, Technical

Having the right knives for the task is a complete kitchen game-changer.

Your cooking experience can go from unbearably frustrating to well…fun! Slicing fresh bread into a squashed breadstick with that old knife in your drawer? Using a giant knife to core an apple in your hand? Sawing at your roast chicken, just trying to get it off the bone? Shredding your raw meat instead of getting perfect pieces to brown for that stew? We get it. It’s annoying. And we don’t want you to have to deal with inefficient kitchen prep.

“But how do I know which knives to buy? There are so many different kinds. What do they even do, anyway?” You’re not alone in these questions. It can be confusing. As a brand that started out making knives, we’re here to help you figure out exactly what you actually need and when to use it.

Chef’s (or Cook’s)

What:This is the most important knife you’ll own! It’s incredibly versatile and should act like your 3rd (and sharper) hand.
When: Daily chopping, slicing, dicing, mincing, finely chopping herbs and nuts, preparing meats and tough veggies (winter squashes), and precision cutting.


What: Multipurpose Japanese-style knife that efficiently chops and lets you easily scoop sliced food off a cutting board. Has similar functions to a chef’s knife. Our’s has a “granton edge” (those cute little dimples on the side) that easily releases thin slices or sticky foods.
When: Daily chopping, slicing, dicing, and mincing. Great tool for crushing garlic!


What: Small precision knife for detailed tasks.
When: Peeling, trimming, coring fruits and veggies, seeding chilis, slicing small items.

Forged Traditional 6 in Utility Knife


What: Smaller than a chef’s knife, but larger than a pairing. Thus it’s great for things that are too small for a chef’s but too large for a pairing.
When: Slicing sandwich meats, soft fruits and veggies like cucumbers, making melon rings, and slicing shallots.


What: Long serrated knife that rarely needs to be sharpened. It does what our chef’s knife can’t, as it grips while slicing.
When: Bread (obviously) is easily cut without tearing or squishing. Also perfect for tomatoes (particularly those super ripe and juicy ones), citrus, and fruits with hard rinds.

Forged Traditional 6 in. Boning Knife


What: This knife has a thin blade that curves inward and helps you maintain precision and control. Particularly when butchering meats, it keeps close to the bone to maximize the amount you’re removing and improves your precision.
When: Shaping, removing meat or poultry from the bone, and filleting fish. Cuts beautifully though ligaments and connective tissue. Also great for peeling melons.