The 10 Knives
1. Chef's Knife / Gyuto (8–10 inch)
The workhorse. Used for the majority of tasks in any kitchen — vegetable prep, protein slicing, herb mincing, and general utility. This is the knife you use 70% of the time.
2. Paring Knife (3.5 inch)
For detail work, in-hand peeling, citrus supreming, and any task requiring precision the chef's knife can't deliver at scale.
3. Serrated Bread Knife (10–12 inch)
For bread service, pastry, tomatoes, and any food requiring a saw motion through tough exterior and soft interior.
4. Boning Knife (6 inch, flexible)
For removing bones from meat and poultry. The flexible blade follows bone contours that rigid blades can't navigate efficiently.
5. Fillet Knife (7–9 inch, very flexible)
For fish filleting and skinning — a task where the ultra-flexible blade produces clean, waste-free fillets.
6. Slicing / Carving Knife (12–14 inch)
For service slicing of roasts, brisket, whole turkey, and similar items where long, single-stroke cuts produce the best presentation.
7. Nakiri or Vegetable Cleaver
For high-volume vegetable prep — the flat edge and full contact produces faster, more uniform cuts than a chef's knife for pure vegetable work.
8. Tournée / Bird's Beak Knife (2.5 inch, curved)
Used constantly in French-trained kitchens for tournée vegetables, decorative cuts, and in-hand work where the curved blade provides unmatched control.
9. Cleaver (Heavy, for butchery)
For splitting through bone — poultry spines, rack of lamb chops, pork ribs. Not for daily use but essential when breaking down larger cuts.
10. Sujihiki / Long Slicing Knife (270mm+)
The Japanese equivalent of a Western slicer — used for raw fish preparation, cooked protein carving, and any task requiring long, single-pull cuts through large items.
These 10 knives cover every professional kitchen scenario. A home cook needs perhaps 3–4 of them. Build this rotation over time rather than buying all at once — add each knife when the task it solves appears in your regular cooking.