Every kitchen knife explained! Discover all kitchen knife types, best kitchen knives, and the complete kitchen knife guide in under 4 minutes. From chef knife vs santoku to cleaver and nakiri blade geometry.

TIMESTAMPS:
00:00 - Chef's Knife (Gyuto)
00:15 - Santoku
00:42 - Bread Knife
01:04 - Paring Knife
01:30 - Meat Cleaver
01:51 - Boning Knife
02:10 - Nakiri (Vegetable Knife)
02:31 - Fillet Knife
02:51 - Utility Knife
03:11 - Carving Knife (Slicer)

KNIVES COVERED:
• Chef's Knife: 20° curved belly engineered for continuous rocking and heavy prep
• Santoku: 15° sheepfoot edge with Granton air pockets for vertical push-cutting
• Bread Knife: Scalloped serrations puncturing tough crusts without squashing crumb
• Paring Knife: 3.5-inch spear point for delicate airborne peeling and detail trimming
• Meat Cleaver: High-momentum 30° wedge blade for splitting poultry bones & ribs
• Boning Knife: Semi-flexible narrow blade contouring skeletal curves and silverskin
• Nakiri: Double-bevel flat blade for 100% board contact and zero accordion cuts
• Fillet Knife: Ultra-thin lateral flex for gliding between fish skin and delicate flesh
• Utility Knife: 5-inch nimble prep blade bridging paring and chef's knives
• Carving Knife: Long, slender low-friction blade for single-stroke roast carving

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