What Are the Different Chef Knife Types Called?

On this page (7 sections)

1. What are the main chef knife names?
2. Which knife names describe Japanese chef knives?
3. What is a cleaver called, and what does it do?
4. What are the names for small chef knives?
5. How do you choose between chef knife names?
6. How should you use and care for chef knives?
7. Which chef knife names are best for most kitchens?

Chef knife names describe the blade shape and the work each knife is built to do. A chef's knife is the general-purpose choice, while a cleaver, nakiri, utility knife, boning knife, or paring knife is better when your prep has a more specific focus.

The key is to match the blade to your cutting motion and ingredients. A curved chef's knife supports rocking cuts, a straight nakiri edge favors chopping, and a broad cleaver can move prepared food from the board to the pan.

What are the main chef knife names?

The main chef knife names include chef's knife, santoku, nakiri, cleaver, utility knife, paring knife, boning knife, and slicer. These names usually refer to the blade's shape, size, and intended task.

A chef's knife is the broadest all-purpose category. A santoku is often shorter with a taller blade and a straighter edge.

A nakiri is a vegetable knife with a squared-off profile, while a cleaver has a large blade for chopping and scooping.

For a wider overview, see our guide to types of kitchen knives. It can help you compare specialty blades with the everyday knife already in your drawer.

What does the chef's knife name mean?

A chef's knife, also called a cook's knife, is a general-purpose kitchen knife with a broad blade and a curved cutting edge. The curve lets you rock the blade through herbs, vegetables, meat, and other ingredients.

An 8-inch blade is a common middle ground. It gives you room for larger ingredients without requiring the hand control of a longer blade.

For more detail on this size, read what an 8 inch chef knife is used for.

The Victorinox Fibrox Pro 8 Inch Chef’s Knife has an 8-inch stainless steel blade, a stamped construction, and a black Fibrox or Pro handle made from thermoplastic elastomer. It is dishwasher safe and designed for chopping, mincing, slicing, and dicing.

Choose this style if you want one knife for most daily prep. Its curved edge suits cooks who naturally rock the blade, while the 8-inch length gives more cutting space than a small utility or paring knife.

Which knife names describe Japanese chef knives?

Japanese chef knife names include santoku, nakiri, gyuto, bunka, and usuba. These knives vary in blade shape, edge profile, and purpose, but many favor precise slicing or chopping.

A santoku is a general-purpose Japanese knife that often has a shorter, taller blade than a Western chef's knife. A nakiri is more focused on vegetables, with a broad blade and a relatively straight edge.

A gyuto is a Japanese chef's knife that fills a role similar to a Western chef's knife.

What is a nakiri knife used for?

A nakiri is a Japanese vegetable knife with a straight or nearly straight edge and a broad blade. It is suited to chopping, slicing, and dicing vegetables, though some models also handle meat and fruit.

The straight edge encourages an up-and-down chopping motion instead of a rocking cut. The tall blade also gives your knuckles room above the cutting board and provides a broad surface for moving chopped food.

The HOSHANHO 7 Inch Nakiri Knife has a 7-inch high-carbon stainless steel blade, a forged construction, a 15-degree edge angle, and a pakkawood handle. Its hollow scallop-shaped pits are designed to support release from the blade.

Choose a nakiri if vegetables make up most of your prep and you prefer straight downward cuts. Its shape may feel less natural than a curved chef's knife if you rely on a rocking motion.

If you want a general chef's knife for home cooking, compare our best chef knife for home cook guide.

What is a cleaver called, and what does it do?

A cleaver is a broad-bladed knife used for chopping, slicing, scooping, and, in some designs, cutting through meat and bones. The name alone does not tell you how heavy the knife is, so check whether it is intended for vegetables, meat, or both.

A vegetable cleaver is often thinner and lighter than a meat cleaver. A meat cleaver is built around a wider, heavier blade and controlled chopping rather than delicate rocking cuts.

The JANSKA Mueller 7-Inch Meat Cleaver Butcher Knife has a 7-inch curved stainless steel blade, a full tang construction, and a smooth stainless steel handle. It weighs 1.1 pounds and is described for poultry joints, pork ribs, beef brisket, vegetables, mincing, scoring, and scooping.

Choose this style if your prep includes poultry joints, ribs, brisket, or large batches of vegetables. Its 1.1-pound weight is more substantial than a typical chef's knife, so it may feel tiring if your everyday work is mostly herbs and small produce.

For a narrower comparison, read our guide to the best chef knife for meat. You can also compare a different cooking tool in How Is a Chef’s Pan Different from a Wok?.

What are the names for small chef knives?

Small chef knife names include paring knife, utility knife, petty knife, and boning knife. These knives give you more control when a full-size chef's knife is too large for the ingredient or task.

A paring knife is short and useful for peeling, trimming, coring, and detail work. A utility or petty knife is longer than a paring knife and can handle small produce, sandwiches, and smaller slicing jobs.

A boning knife has a narrow blade for separating meat from bones. Flexible versions suit delicate trimming, while stiffer versions give more control around joints and larger cuts.

A slicer, also called a carving knife, has a long, narrow blade for cutting cooked meat into even pieces. Its length helps you make fewer strokes across a roast or large food.

How do you choose between chef knife names?

Choose based on your usual ingredients, cutting motion, and preferred blade length. A chef's knife is the safest starting point for mixed prep, while a nakiri, cleaver, or small knife makes more sense when one task dominates.

Pick a chef's knife if you chop, slice, mince, and dice a broad mix of foods. Pick a nakiri if you mostly prepare vegetables with straight downward cuts.

Pick a meat cleaver if you regularly work with joints, ribs, brisket, or other ingredients that suit a heavier blade.

Handle comfort matters because control comes from a secure grip and steady movement. A non-slip handle can be useful around wet prep, while a wider blade may help you scoop chopped ingredients from the board.

The best chef knife name for your kitchen may not be the most specialized one. Start with the knife that covers most of your prep, then add a specialty blade only when it solves a repeated problem.

How should you use and care for chef knives?

Use a stable cutting board, keep your fingers curled away from the edge, and cut with controlled strokes. Match the motion to the blade rather than forcing a rocking cut with a straight-edge knife.

Keep knives sharp with a suitable sharpener or professional service. A dull edge can require more pressure, which makes precise control harder.

Follow the care guidance for the specific handle and blade. The Victorinox knife is dishwasher safe, while hand washing is a sensible general choice when you want to preserve edge condition and protect handles.

Store knives so the edge does not strike loose utensils. A block, sheath, or magnetic storage system can keep the blade separated from other tools, but always choose a setup that keeps the cutting edge protected.

Which chef knife names are best for most kitchens?

For most kitchens, chef's knife is the best starting name because it covers the widest range of prep. An 8-inch model suits cooks who want one main knife, while a 7-inch nakiri suits vegetable-heavy work and a 7-inch meat cleaver suits heavier chopping.

The Victorinox Fibrox Pro fits general prep with its 8-inch stainless steel blade and non-slip handle. The HOSHANHO nakiri fits straight chopping with its 7-inch forged blade.

The JANSKA Mueller cleaver fits cooks who need a heavier meat and vegetable knife.

If you are comparing brands within the chef's knife category, see best Mercer chef knife and best MAC chef knife. For another cookware shape that often causes naming confusion, read How Is a Saucepan Different from a Saucier?.

Use the name as a starting point, then check the blade shape and your normal cutting motion. Pick a chef's knife for broad daily use, a nakiri for vegetable chopping, or a cleaver when heavier ingredients are part of the routine.

Frequently asked questions

What is the most common chef knife name?

The most common name is a chef's knife, also called a cook's knife or French chef's knife. It usually has a broad blade with a curved edge for chopping, slicing, mincing, and dicing.

An 8-inch chef's knife is a common all-purpose size, but smaller and larger versions are also available.

What is the difference between a chef's knife and a nakiri?

A chef's knife has a curved edge that supports a rocking motion, while a nakiri has a straighter edge designed mainly for chopping vegetables. A nakiri usually has a squared-off blade tip and a broad blade face.

Both can slice and dice, but their cutting motions feel different.

Is a cleaver the same as a chef's knife?

No. A cleaver usually has a wider, heavier blade and is built for chopping, scooping, or handling tougher ingredients.

Chef's knives are more balanced for general prep, including slicing, dicing, mincing, and chopping.

Some cleavers are made for meat and bones, while others are lighter vegetable cleavers.

What chef knife should a beginner buy?

A beginner usually benefits from a comfortable chef's knife with a plain edge and a length that feels easy to control. An 8-inch model offers a useful balance of cutting area and handling for many kitchens.

If you mostly chop vegetables, a 7-inch nakiri may be a better fit.