The history of knives goes all the way back to the stone age when knife-like tools were fashioned from rocks, but the history of kitchen knives in use today has more to do with sword-making than hunter-gathering. The techniques developed to create modern swords were the foundation for knife-making and in this regard, it is Germany and Japan that have played the biggest role.

Sword Production

Solingen in Germany, known as the “City of Blades,” and Seki in Japan, both had the necessary iron, coal, wood and flowing water to become metal-working centres and capitals of sword production. Today Solingen is home to quality brands like Wüsthof and J. A. Henckels, while similarly, Seki is home to Kai Shun and other popular Japanese brands.

German vs Japanese

Techniques used in the two countries are different and have resulted in unique styles of knives. German steel is traditionally known for being a bit heavier and tougher, while Japanese steel is known for being lighter and sharper. German knives tend to be sharpened with an even-angled blade while Japanese sharpened so one side of the blade is steeper. While German knives have also been curved to allow the rocking chopping motion, Japanese knives have straighter edges for slicing, more suited to sushi and other detailed kitchen work.

Today’s cooks combine techniques and ingredients from cuisines around the world, thus many of today’s knives marry the benefits of both styles.

Knives that can be heavily weighted yet perfectly sharp, knives that possess new shapes and materials. Aside from your basic chef’s knife, there are knives for almost every purpose, each designed to make the job of cutting, slicing, peeling or chopping easier for the modern cook.

Basic Knives Every Kitchen Should Have

Cheese knife

The perforated blade allows this knife to slice easily through soft cheeses and transfer slices to a plate without sticking to the steel. Just the sort of thing you’ll want on hand going into winter. That and a bottle of Port or two.

Oyster knife

A very specific knife with no other purpose than opening, you guessed it, oysters. The short sturdy blade and solid handle make it perfect to prise open the hard shells of each oyster while reducing the risk of an accident. Anyone who’s stabbed their own hand with a knife while opening oysters knows how painful this is.

Pairing knife

A small knife that comes into its own for those precise jobs like peeling, mincing and finely dicing ingredients, particularly smaller sized ones. After your classic chef’s knife, perhaps the most useful other kitchen knife you can have.

Chef’s knife

The essential general-purpose kitchen knife, something any cook should be unable to live without. The sturdy spine (blunt side of the blade) is useful for breaking shellfish, the shape of the knife and blade works well for most chopping methods and is also wide enough to crush ingredients. You can’t call yourself a cook if you don’t have one of these.

Japanese vegetable knife

A light cleaver of sorts, this is a comfortable and easy-to-use knife. The dimensions, while not heavy, definitely make it convenient to methodically chop vegetables, something especially useful if you’re cooking for large numbers.

Boning knife

The thin but rigid blade on this knife tapers thicker towards the handle, perfect for boning meat and removing sinew and fat, ideally using a dagger-like motion.

Filleting knife

As the name says, a knife perfect for filleting fish. The flexible blade bends to fit around curved fish fillets and bones to make it easy to pick the bones out and cut the meat away.

Want to learn more about specific kitchen knives and their uses? Check out our full list of the knives every aspiring cook should own.