Getting better at cooking has been an ongoing quest since I was a child. Each new recipe I negotiate expands my knowledge of spices and flavors and challenges me to hone my skills or learn new ones. Speaking of skills, the right kitchen knife can mean the difference between a hard recipe and an easy one — it saves time and makes the food look and taste more appetizing.
I’ve come a long way since prepping my first recipes with small blades that fit comfortably in a child’s hands, like a paring knife or a utility knife. These days, I rely on my trusty chef knife for almost everything, from fresh pico de gallo salsa to ham fried rice. Almost. Believe it or not, sometimes it’s too small or the wrong shape for a task.
Beyond those three essential blades that every cook should have, here are my four favorite specialty kitchen knives and how I use them.
Chinese cleaver
The size and weight of the blade are key to the cleaver’s design — it’s heavy enough to receive a gravity assist when prepping meat and vegetables.
I discovered Chinese cleavers, also called vegetable cleavers, in 2021 when I came across Made With Lau’s YouTube video on How to Use a Chinese Chef Knife. Knowing that I should probably resist spending $50 on the Dexter Chinese Chefs Knife in the video, at least until I was sure I’d use it, I eventually picked up a Select Master Chinese Slicing Knife for less during a sale.
At first glance, the Chinese cleaver resembles the bulky meat cleaver commonly seen in butcher shops, but its blade is typically thinner, lighter and sharper — making it more of a general-use kitchen knife.
While I rarely prepare meals for more than a handful of people, this knife makes short work of an entire head of cabbage.
I get out the Chinese cleaver whenever I chop a lot of vegetables or slice ultrathin cuts of meat for Japanese BBQ. I love how wide the blade is, making it easy to achieve thin, uniform slices with pretty much any ingredient. However, I’ll admit that it’s too overpowered for mushrooms.
I have two complaints about the Select Master Chinese Slicing Knife. First, it doesn’t fit in the cleaver slot of my knife block, so I can’t store it with my other knives for easy access. (I plan to add magnets to the side of the block, but I haven’t gotten around to it yet.) If the size bothers you, consider a Japanese Nakiri’s narrower blade—this one’s on my wish list too.
Second, the traditional round wooden handle isn’t as comfortable as the ergonomic handles I’m used to on Western cutlery. Fortunately, you can find versions with ergonomic handles, like this one from Victorinox.
Ulu knife
An ulu packs a lot of utility into a relatively small design.
My ulu knife is a souvenir from a trip to Alaska that quickly became my go-to for mincing herbs and chopping pecans. This was 15 years ago, so I can’t tell you what brand I bought, but The Ulu Factory sells a similar knife and chopping board combo for around $70.
This traditional Eskimo knife is similar to a one-handed Italian mezzaluna — but not the two-handed ones you’ll see in pizzerias. The ulu’s curved blade is suitable for a rocking motion, which is easier to control than a bulky chef knife, but it’s also great for slicing and chopping. I love that the handle’s placement above the blade means you can put more power into your cuts.
I recommend practicing your ulu skills with small ingredients until you get the hang of it instead of jumping headlong into slicing cheese or chopping root vegetables.
You can use an ulu on any cutting board, but consider buying one with an accompanying wooden bowl. This pushes ingredients down into the cutting path and prevents stray nuts. Like the Chinese cleaver, an Alaskan ulu won’t fit in a knife block. Fortunately, many ulus come with display stands or blade guards. I use a small hook on the back of my knife block.
Slicing knife
I’m still relatively new to large slicing and carving knives, but it’s been a game-changer for homemade deli-style roast beef I make using sous-vide immersion cooking.
If you’ve ever tried to slice a ham, large roast or turkey breast with a small knife, you know how elusive that perfect slice of meat can be. This is one reason I recently bought a 10-inch slicing knife with a Granton Edge from a local restaurant supply store. While this is on the smaller side for carving knives — I’ve seen models as long as 14 inches — it’s long enough to make clean, continuous cuts.
My slicing knife also has a Granton edge — a series of cutouts along the blade that allow the meat to peel away from the blade. This reduces friction and keeps your knife from tearing thinner slices apart while cutting. Don’t forget to pair this knife with a carving fork for more control while slicing.
Soft cheese knife
The first time I used a cheese knife at a relative’s, I knew it was a must-have tool for my cheese-loving household.
A soft cheese knife takes the concept of blade cutouts to a new level by removing as much of the blade as possible. As the name implies, this knife is ideal for soft cheeses, like Brie or Camembert, which tend to stick to traditional knives. It can also slice fruits and vegetables well, though I still prefer a larger knife.
It even works for slightly firmer cheeses like Colby Jack or Cheddar — provided your cheese knife isn’t as flimsy as the one I got at a secondhand store for a dollar. (It was a good deal, but I plan to upgrade soon.)
You may find other unique kitchen knives that fit your cooking style better — my experiences aren’t universal. For example, the Chinese cleaver and ulu work as general-use kitchen knives, but I don’t recommend getting a slicing knife or a cheese knife unless you constantly make meals that fit their skill sets. Still, it never hurts to explore new options for your cooking arsenal.
Whether you experiment with a new knife or stick to your workhorse chef knife, practicing good knife maintenance and avoiding common kitchen knife pitfalls are always wins.
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