A utility knife is any type of knife used for general manual work purposes. Such knives were originally fixed-blade knives with durable cutting edges suitable for rough work such as cutting cordage, cutting/scraping hides, butchering animals, cleaning fish scales, reshaping timber, and other tasks. Craft knives are small utility knives used as precision-oriented tools for finer, more delicate tasks such as carving and papercutting.
A knife is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced by the Oldowan tools. Originally made of wood, bone, and stone, over the centuries, in step with improvements in both metallurgy and manufacturing, knife blades have been made from copper, bronze, iron, steel, ceramic, and titanium. Most modern knives have either fixed or folding blades; blade patterns and styles vary by maker and country of origin.
A blade is the sharp, cutting portion of a tool, weapon, or machine, specifically designed to puncture, chop, slice, or scrape surfaces or materials. Blades are typically made from materials that are harder than those they are intended to cut. This includes early examples made from flaked stones like flint or obsidian, evolving through the ages into metal forms like copper, bronze, and iron, and culminating in modern versions made from steel or ceramics. Serving as one of humanity's oldest tools, blades continue to have wide-ranging applications, including in combat, cooking, and various other everyday and specialized tasks.
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō or the variation -bōchō in compound words but can have other names including -kiri. There are four general categories used to distinguish the Japanese knife designs: handle, blade grind, steel, and construction.
Nakiri bōchō and usuba bōchō are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner. While the deba bōchō is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The nakiri bōchō and the usuba bōchō have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.
Yanagi-ba-bōchō, yanagi ba, or yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the sashimi bōchō used to slice fish for sashimi and nigiri sushi.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general utility knife for most Western cooks.
The santoku bōchō(Japanese: 三徳 包丁, 'three virtues' or 'three uses') or bunka bōchō(文化 包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The term santoku may refer to the wide variety of ingredients that the knife can handle: fish, meat, and vegetables, or to the tasks it can perform: chopping, dicing, and slicing, with either interpretation indicating a multi-use, general-purpose kitchen knife. The blade and handle of the santoku are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle.
A paper cutter, also known as a paper guillotine or simply a guillotine, is a tool often found in offices and classrooms. It is designed to administer straight cuts to single sheets or large stacks of paper at once.
A ceramic knife is a knife with a ceramic blade typically made from zirconium dioxide (ZrO2; also known as zirconia), rather than the steel used for most knives. Ceramic knife blades are usually produced through the dry-pressing and firing of powdered zirconia using solid-state sintering. The blades typically score 8.5 on the Mohs scale of mineral hardness, compared to 4.5 for normal steel and 7.5 to 8 for hardened steel and 10 for diamond. The resultant blade has a hard edge that stays sharp for much longer than conventional steel blades. However, the blade is brittle, subject to chipping, and will break rather than flex if twisted. The ceramic blade is sharpened by grinding the edges with a diamond-dust-coated grinding wheel.
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation and can also be used to scoop up chopped items.
Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, or a flexible surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and polish an edge.
A mezzaluna is a knife consisting of one or more curved blades with a handle on each end, which is rocked back and forth chopping the ingredients below with each movement. They most commonly have a single blade, but are sometimes seen with two or three blades.
A kitchen scraper is a kitchen implement made of metal, plastics, wood, rubber or silicone rubber. In practice, one type of scraper is often interchanged with another or with a spatula for some of the various uses.
A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness. There are also a number of other kitchen tools designed for cutting or slicing cheese, especially the harder types. These include the cheese cutter, cheese slicer, cheese plane, cheese scoop for soft cheese and others, collectively known as cheese servers.
A fillet knife is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm long. This allows them to move easily along the backbone and under the skin of meat.
Slice Inc. was founded by T.J. Scimone in 2008 and is headquartered in Miami, Florida. The company mostly manufactures small hand-held cutting tools, including box-cutters, knives, and scissors.
Combination eating utensils, also known as hybrid utensils, are utensils that have the qualities of other utensils combined into one. This can be done to make a more convenient, less wasteful, or more cost-efficient product. Many different types of combination utensils have been created, each designed to serve a different purpose.
A Chinese chef's knife — sometimes referred to as a Càidāo, a Chinese cleaver or a "chopper", is the rectangular-bladed, all-purpose cooking knife traditionally used in China, Vietnam, Cambodia and many other Asian countries to prepare a variety of meats, fish and vegetables. The popularity of this style of knife has spread with the associated cuisines. They resemble Western cleavers in appearance, but most Chinese chef's knives are relatively thin-bladed and designed for slicing, finely chopping and mincing vegetables, fish and boneless meats. The heavier gǔdāo are produced and are used much like Western-type meat cleavers to prepare large sides of beef, pork and other boned meats. However, Chinese-style knives of this weight are not common in the West.
