Food is one of the most basic needs of human existence. We have spent a lot of energy across countless millennia to make food more plentiful, more accessible, more economical, and more sustainable, and today several of us are privileged to enjoy a dazzling array of tasty and nutritious options. With all of these choices before us, we have developed a broad and growing range of tools and equipment to prepare and cook these delicious foods, and knives are no exception. Professional chefs often carry their knives with them in a specialized bag called a knife roll, and these rolls typically have eight, ten, or even twelve pockets, each for a different type of knife. At the center of virtually every knife roll—and thus, at the center of virtually every kitchen—is the chef knife.
The chef knife, which can be made of damascus, is one of the most versatile tools you will find in any kitchen. Sure, its only job is to cut things, but (to vastly oversimplify things), a major proportion of food prep is just that. Even before food items arrive in your kitchen, many or most have been subject to some form of cutting somewhere along the way; grain is cut down, livestock is butchered, fish is fileted, vegetables are cut from the stalk…cutting things is really important! And for most people, when they need to cut something, the knife they reach for is a chef knife.
This type of knife is such a central tool because it is so very versatile. Most can be used for a rocking cut or up-and-down chopping, and they typically have nimble enough points for delicate work like trimming and boning. Most chef knives can be found in Western kitchens feature either a French or German influence to their design, though there is also a growing influence from Japanese knives…which are in turn a hybrid of native styles with the European knives that came in over the sea during the feudal era.
The Chinese chef knife (or cai dao) is shaped like a cleaver and would be unrecognizable to anyone accustomed to a European chef. Its blade is much, much thinner than a heavy chopping cleaver though, and a skilled cook can wield one with great dexterity and delicacy. Meanwhile, the native peoples of Alaska use a traditional, crescent-shaped knife for virtually all household cutting tasks, including cooking.
Whatever the exact shape and style may be, it is simply true that the chef knife is the center of kitchens all around the world. In fact, given the wide range of types and styles, it may even be worth asking: is a knife’s centrality and versatility its defining characteristic?
So ask yourself, how does a chef knife fit into your kitchen?
Reach out to Jonas Blade to learn more about this and even commission your own version!
About The Author
Zack Jonas was born and raised in Massachusetts in the 1980’s and is still a New Englander today. With his growing love for art over the years, he took an introductory bladesmithing class at MASSart. It was there that he learned one of his most valuable lessons, which is that everyone has some insight worth learning. Today, he is a full-time bladesmith and feels incredibly fortunate to have found his calling.