As we often tell our customers: if there's only one knife to have in a kitchen, it would be the Western chef's knife! This highly versatile knife is suitable for most cutting tasks. If there are two knives to have in a kitchen, the chef's knife would benefit from being accompanied by a Japanese knife like the santoku: much sharper and more precise. The latter, however, is fragile and won't be strong enough for tougher tasks, such as cutting squash. The chef's knife will be the best knife for this task.

The Western santoku-style knife complements the chef's knife if budget is limited. This knife, being generally thinner and allowing more precise cutting than the chef's knife, is particularly useful for quick and precise cutting of vegetables. Its shape is inspired by the Japanese santoku knife, but it lacks the latter's fundamental characteristics: a laminated blade containing a very hard core offering superior sharpness. Although it may be sharper than a chef's knife thanks to its thin blade, its cutting edge is not that of a true Japanese santoku.

The paring knife is ideal for precision work and delicate kitchen tasks. Its short, pointed blade makes it perfect for peeling or cutting with the tip on the chopping board. It's also handy for cutting food quickly at breakfast, as it can be washed and stored very quickly.

The fillet knife (or fish knife) is a knife with a thin, flexible blade, designed to easily remove fish skin and bones, as well as to cut precise fillets effortlessly. It can also be used for any cut requiring limited friction between the knife and the food, as its blade is very narrow. This knife is generally sharpened to a particularly fine angle for a Western knife, as its blade normally comes into very little contact with the cutting board (normal direct contact would be too aggressive for this sharpening angle on a Western knife, given their softer steel than Japanese knives).

The slicing knife is specialized for cutting large pieces of meat. Its long, thin blade makes it perfect for slicing meat with precision and uniformity. It can also be used to slice bread and cut fruit and vegetables into uniform slices. This knife is generally sharpened at a particularly fine angle for a Western knife, as its blade normally comes into little contact with the cutting board (direct, habitual contact would be too aggressive for this sharpening angle on a Western knife, given their softer steel than Japanese knives).

The bread knife is designed for cutting bread and other hard-crusted foods, without crushing or shredding them. Its serrated blade easily penetrates the crust without compromising the crumb. Generally speaking, a chef's knife can do the job just fine. However, some artisan breads baked in a steamy oven have a particularly tough, hard crust. A serrated knife of this kind is therefore of interest in these cases. It's important to note that serrated knives can be sharpened, but only by hand. The Aiguisoir sharpens them, one tooth at a time, with tools that perfectly match the shape of the teeth. We recommend sharpening every two or three years, depending on use. Just as bread knives are sharpened asymmetrically,
they are specifically designed for either right- or left-handed people.

The boning knife is a specialized tool for boning meat and poultry with precision and ease. Its narrower, sharper blade makes it easy to separate bones from meat, while minimizing waste and producing clean, precise cuts. These knives are generally sharpened to a relatively high angle, making them robust. However, you'll be disappointed if you use it to cut a tomato!

The cleaver (not to be confused with the Chinese cleaver) is a type of knife mainly used by butchers to cut, chop and divide meat. Unlike other kitchen knives, the cleaver has a thicker, heavier blade that can slice through bones and joints. It is often used to cut ribs, marrow bones, legs and poultry, as well as to divide meat carcasses.