Kitchen Knives

Equip cooks with blade shapes that match daily work. Chef and gyuto knives handle most chopping and slicing, santoku and nakiri excel at produce, while utility and paring knives take on trims and fine work. Butcher and cleaver styles move through tougher cuts, and shellfish tools add safe leverage for oysters and clams. Select blade lengths that match board space and product size, and choose steels that balance edge life with ease of honing. Confirm handle ergonomics and textures for comfort through long shifts, and label profiles by station so tools return to the right spot. Keep edges consistent with knife sharpening tools, protect kits with knife storage supplies, and plan safe, sanitary landings using cutting boards. Explore the categories below to choose sizes and materials that fit your menu and crew.