Ultimate Guide to Knife Types: Kitchen, Pocket, Japanese & More Explained

Knives come in all shapes and sizes and each one has a purpose. From kitchen prep to outdoor use, the right knife can make your work easier, faster, and safer.

In this guide, we’ll walk you through the main types of kitchen and pocket knives, what they’re used for, and how to choose the one that suits you best. 

Whether you’re cooking at home or carrying a knife every day, this is a solid place to start.

Kitchen knives: Construction, essentials & styles

From dicing vegetables to deboning meat, kitchen knives are precision tools crafted for specific tasks. 

And just like pocket knives, the variety can be overwhelming at first glance. 

In this section, we’ll break down how kitchen knives are constructed, which ones are essential, and how different knife styles (Western vs. Japanese) impact performance.

Let’s begin with what lies beneath the blade: construction.

Kitchen knife construction

A good kitchen knife isn’t just about a sharp edge, how it’s built affects everything from performance to comfort. Let’s break down the key elements you should know before buying or using one.

Forged vs. stamped

• Forged knives are made from a single piece of steel, shaped under high heat. They tend to be heavier, stronger, and include a bolster and full tang.
• Stamped knives are cut from flat steel sheets and then heat-treated. They’re lighter, often more affordable, and easier to handle for beginners.

Neither is strictly better,  forged knives feel solid and last longer, while stamped ones are more agile and wallet-friendly.

Learn more:
Forged vs. Stamped Knives: Break Down the Differences

Tang & balance

The tang is the blade extension into the handle. Full tang = stronger and better balanced. Partial tang = lighter, cheaper, but sometimes less durable.

Balance is subjective: some cooks like a heavier blade-forward feel for chopping, others prefer a neutral or handle-heavy grip.

Learn more:
Full Tang vs. Partial Tang Knife: Which Is Better?

Steel types & hardness

• Stainless steel is common, rust-resistant and easy to maintain.
• High-carbon steel holds an edge longer but can rust without proper care.
• Hardness is rated on the Rockwell scale (HRC). Japanese knives are often harder (60+), while Western knives are usually around 55–58 HRC. Harder = sharper, but more brittle. Softer = tougher, easier to sharpen.

Learn more:
Best Steel for Kitchen Knives: the Ultimate Guide

Handles & ergonomics

• Handle Materials include wood (traditional), plastic (durable), and composites like Micarta or G-10 (premium grip and durability).
• What matters most: it fits your hand, feels secure when wet, and suits your cooking habits.

Learn more:
Kitchen Knife Handles: Everything You Need to Know 

Essential kitchen knives

If you’re building your kitchen knife lineup from scratch, you don’t need a giant 12-piece block. In fact, most chefs agree: three to five knives are all you really need for everyday cooking. Let’s break them down.

Knife Type	Description	Common Uses
Chef’s Knife	A multi-purpose knife with a broad, curved blade and pointed tip. Typically 8-10 inches long.	Chopping, slicing, dicing, mincing vegetables, meats, and herbs.
Paring Knife	A small knife with a short, straight blade, usually 3-4 inches long.	Peeling, trimming, and delicate tasks like deveining shrimp or coring fruits.
Bread Knife	A long, serrated knife designed to cut through crusty exteriors without crushing the interior.	Slicing bread, cakes, and soft-skinned produce like tomatoes.
Utility Knife	A mid-sized knife, typically 5-6 inches, bridging the gap between a chef’s knife and a paring knife.	General-purpose slicing, such as cutting sandwiches or small fruits.
Carving Knife	A long, narrow knife with a sharp point, designed for slicing cooked meats into thin pieces.	Carving roasts, turkey, ham, and other large cuts of meat.

Chef’s knife (8–10″)

The ultimate all-rounder and the undisputed workhorse of the kitchen. A great Chef’s Knife feels like an extension of your hand. Its magic lies in the broad, gently curved blade, which allows for a smooth rocking motion—perfect for rapidly dicing onions, mincing herbs, or slicing through boneless meats. Its robust spine (around 2.5-3 mm) gives it enough heft to handle tougher jobs like splitting a squash.

Forged from reliable steels like X50CrMoV15 and hardened to a versatile 56-58 HRC, it strikes an ideal balance between holding an edge and being easy to maintain. This is the one knife that handles 80% of your kitchen tasks.

Best for: Chopping, slicing, dicing, mincing, nearly any prep task.

Paring knife (3–4″)

A paring knife is your go-to for detail work—peeling apples, trimming vegetables, or deveining shrimp. Its short, pointed blade (3–4 inches) offers fingertip control for delicate tasks that a chef’s knife can’t handle. Most paring knives use easy-to-sharpen stainless steel, since they’re often used for quick, light jobs. The slim, lightweight handle is designed for comfort during repetitive motions, making this knife a must-have for anyone who loves precision.

Some high-end paring knives use harder steels (like VG-10 or 9Cr18MoV) for longer edge retention, but for most home cooks, ease of sharpening and corrosion resistance are more important.

Best for: Peeling, coring, trimming, and detail work.

Bread knife (8–10″, Serrated)

Not just for bread. A bread knife’s long, serrated blade (8–10 inches) is made to glide through crusty loaves without crushing the soft interior. The deep, scalloped teeth also make it perfect for slicing tomatoes, cakes, and other foods with a tough exterior and soft inside.

Most bread knives use corrosion-resistant stainless steel and feature an offset or raised handle to keep your knuckles clear. The blade is typically thinner than a chef’s knife, which helps it move smoothly through delicate pastries and soft produce. If you bake or love artisan bread, this knife is essential, and it’s also a secret weapon for slicing layered cakes or even pineapples.

Best for: Slicing bread, pastries, and soft-skinned produce.

Utility knife (5–6″)

The in-between option. When a chef’s knife feels too big and a paring knife too small, a utility knife bridges the gap. Ideal for mid-sized tasks like slicing sandwiches or chopping small fruits.

Utility knives often use mid-range stainless steels for easy maintenance and a sharp edge. The comfortable, balanced handle makes it a reliable everyday tool for quick jobs. Some utility knives have a slight curve to the blade, making them more versatile for both push and pull cuts. They’re a great choice for prepping lunchboxes, slicing cured meats, or halving bagels.

Best for: Everyday, general-purpose slicing and light prep.

Carving Knife (8–12″)

A carving knife features a long, narrow blade (8–12 inches) designed to glide through roasts, turkey, or ham in thin, even slices. The blade’s slim profile and slight flexibility reduce friction and help prevent tearing, while Granton (hollow) edges can keep meat from sticking. High-carbon stainless steel is common for a sharp, resilient edge. The handle is often elongated for a two-handed grip, giving you more control over large cuts. If you often serve roasts or large cuts, this knife brings restaurant-style presentation to your table and makes holiday carving much easier.

Best for: meat slicing, Clean, precise slicing of roasts, poultry, or ham.

Butchery knives

For those who regularly work with raw meats, poultry, or fish, butchery knives are essential. These specialized tools make breaking down proteins safer and more efficient.

Knife Type	Description	Common Uses
Cleaver	A heavy, rectangular knife with a thick blade.	Chopping bones, sectioning meat, smashing garlic.
Boning Knife	A narrow, flexible knife with a sharp point.	Removing bones, trimming fat from meat or fish.
Fillet Knife	An ultra-thin, flexible knife for delicate work.	Filleting fish, removing skin, slicing thin cuts.
Cimeter	A large, curved knife for breaking down meat.	Trimming brisket, portioning steaks, slicing roasts.
Skinning Knife	A short, wide knife with a curved blade.	Skinning game or livestock.
Butcher Knife	A heavy, wide-bladed knife with a slight curve.	Breaking down large cuts, trimming raw meat.

Cleaver

A Western meat cleaver is thick, heavy, and built for brute force—perfect for splitting bones or sectioning large cuts. Its broad, rectangular blade (6–8 inches) uses tough, impact-resistant steel like 420HC or 1095, prioritizing durability over razor-sharpness. The weight does the work, making it easy to chop through joints or crush garlic.

In contrast, a Chinese vegetable cleaver (also called a vegetable cleaver or “caidao”) is thinner and more versatile, often used for slicing and dicing as well. The handle is usually full-tang and robust, designed to absorb shock and provide a secure grip even when your hands are wet or greasy.

Best for: Chopping through bones, cutting tough meat, or smashing garlic.

Boning knife

A boning knife’s narrow, slightly curved blade (5–6 inches) is designed to maneuver around bones and joints. The blade’s flexibility is key for working close to the bone, trimming fat, or removing silver skin. Stiffer versions are great for pork and beef, while flexible ones excel with poultry and fish.

Most use high-carbon stainless steel for a sharp, easy-to-clean edge. The contoured handle ensures a secure grip, even when wet. A good boning knife can make the difference between wasting meat and getting the most out of every cut, especially for home butchery or breaking down whole chickens.

Best for: Separating meat from bone, trimming fat, working through joints.

Fillet knife

Often mistaken for a boning knife, the Fillet Knife takes flexibility to an extreme. It’s even thinner and more pliable, designed to bend and glide effortlessly between skin and delicate flesh.

To achieve this, it uses highly corrosion-resistant steels (like 420HC) and a slightly softer temper (56-58 HRC) that prioritizes toughness and flex over rigid hardness. This makes it the ultimate tool for creating perfect, translucent slices of fish without tearing the meat.

Best for: Filleting fish, removing skin, or slicing very thin cuts.

Cimeter

A cimeter (or scimitar) knife features a large, curved blade (10–12 inches) that excels at breaking down primal cuts, trimming brisket, or portioning steaks. The pronounced curve allows for long, smooth slicing motions, reducing drag and keeping cuts clean.

Durable stainless steel and a reinforced handle make it a favorite for heavy-duty butchery. The blade’s length and shape are ideal for trimming fat and silver skin from large cuts, and for portioning steaks with a single, clean stroke.

Best for: Breaking down primal cuts, portioning meat, trimming fat.

Skinning knife (Optional/Niche)

A specialized tool primarily for hunters. The Skinning Knife’s defining feature is its short, wide, and dramatically curved blade with a blunt tip. This unique shape allows the user to use the broad belly of the knife to peel back hide from an animal without accidentally piercing the muscle underneath. The focus is on controlled, upward-pulling cuts, making a sharp edge and a secure, non-slip grip paramount.

Best for: Skinning animals or breaking down game (less common in kitchens, but worth mentioning for completeness).

Butcher Knife

A heavy-duty, all-purpose butchery knife. While the Cimeter excels at long slices, the Butcher Knife is a more robust, versatile tool for portioning, trimming, and breaking down cuts. Its wide, slightly curved blade has enough heft to cut through thick sinew and cartilage, yet it’s nimble enough to trim fat. It’s the classic, multi-purpose workhorse found in every butcher shop, bridging the gap between a cleaver and a cimeter.

Best for: Breaking down large primal cuts, trimming fat and sinew, and portioning large pieces of meat.

Pro Tip: While you can get by with a chef’s knife and a boning knife, adding one or two butchery knives will drastically improve efficiency if you frequently handle meat or fish.

Specialty Knives

These knives are designed for specific tasks or ingredients, offering precision for niche cooking styles. While not essential for every kitchen, they can elevate your prep game for particular dishes or ingredients.

Knife Type	Description	Common Uses
Tomato Knife	A small, serrated knife designed to handle delicate, soft-skinned produce.	Slicing tomatoes, soft fruits.
Cheese Knife	A knife with holes or a forked tip to prevent sticking when cutting cheeses.	Slicing soft or hard cheeses cleanly.
Steak Knife	A serrated or straight-edged dining knife for cutting cooked meats.	Cutting cooked meats at the table.
Butter Knife	A blunt, rounded knife designed for spreading soft ingredients.	Spreading butter, jams, or soft cheeses.
Oyster Knife	A short, thick knife for safely prying open oyster shells.	Shucking oysters.
Mincing Knife	A curved knife with handles for rocking cuts, ideal for mincing.	Mincing herbs, garlic, and vegetables.
Garnishing Knife	A small knife for creating intricate, decorative cuts.	Creating garnishes or carving produce.
Tourné Knife	A short, curved knife for peeling, shaping, and turning vegetables.	Peeling, turning, and precision vegetable work.
Salmon Knife	A long, thin knife for slicing delicate fillets, especially smoked salmon.	Slicing smoked salmon or soft proteins.

Tomato Knife

A tomato knife’s small, serrated blade (5–6 inches) is perfect for slicing through delicate, soft-skinned produce without crushing it. The offset handle keeps your knuckles clear, and the fine teeth make clean cuts through tomatoes, kiwis, or even soft cheeses. Some tomato knives feature a forked tip for lifting slices, and the blade is usually made from stainless steel for easy maintenance.

Best for: Slicing tomatoes and other soft fruits.

Cheese Knife

Cheese knives often feature holes in the blade or a forked tip to prevent sticking when cutting soft or semi-soft cheeses. The thin, sharp edge glides through brie, camembert, or even hard cheeses like cheddar, while the ergonomic handle ensures comfort. Some cheese knives use high-carbon stainless steel for extra sharpness, and the unique blade shapes are designed to handle everything from crumbly blue cheese to dense aged gouda.

Best for: Slicing soft, semi-soft, and hard cheeses.

Steak Knife

Steak knives are designed for diners, not chefs. Their sharp, often serrated blades (4–5 inches) make it easy to cut through cooked meats at the table, ensuring a clean, effortless bite. Handles are typically made from wood or durable polymers for a comfortable grip, and the blade is usually stainless steel for easy care.

Best for: Cutting cooked meats at the table.

Butter Knife

A butter knife has a wide, blunt blade designed for spreading soft ingredients like butter, jam, or soft cheese. The rounded tip protects delicate foods and makes spreading easy. Most butter knives are made from polished stainless steel for a smooth, non-stick finish.

Best for: Spreading butter, jams, or soft cheeses.

Oyster Knife

Oyster knives are short, thick, and sturdy, built to pry open oyster shells safely. The pointed tip and robust handle provide leverage and control, making shucking oysters safer and easier. The blade is typically made from tough stainless steel to resist corrosion from saltwater, and the handle is often textured for a secure grip.

Best for: Shucking oysters.

Mincing Knife

A mincing knife, or mezzaluna, features a curved blade and dual handles for a rocking motion that quickly minces herbs, garlic, or vegetables into fine pieces. It’s a favorite for anyone who preps large amounts of herbs or aromatics. The blade is usually stainless steel, and the handles are designed for comfort during repetitive rocking motions.

Best for: Mincing herbs, garlic, and vegetables.

Garnishing Knife

A garnishing knife is slim and flexible, designed for creating intricate, decorative cuts in fruits and vegetables. It’s the tool of choice for chefs who love presentation and detail. The blade is often made from high-carbon stainless steel for precision, and the handle is shaped for maximum control during delicate work.

Best for: Creating garnishes or carving produce.

Tourné Knife (bird’s beak paring knife)

The tourné knife’s short, curved blade (2.5–3 inches) is perfect for peeling round produce and shaping vegetables into uniform, decorative pieces. Its unique shape gives you control for precision work. The blade is usually thin and sharp, and the handle is designed for a comfortable grip during intricate tasks.

Best for: Peeling, turning, and precision vegetable work.

Salmon Knife

A salmon knife’s long, thin, and flexible blade (10–12 inches) is designed to slice smoked salmon or other soft proteins into thin, even pieces without tearing. The hollow edge reduces sticking, and the ergonomic handle ensures comfort during extended use. High-end salmon knives often use Japanese steels for extra sharpness and flexibility.

Best for: Slicing smoked salmon or delicate fillets.

Japanese Knives

Japanese knives are renowned for their precision, sharpness, and specialized designs, optimized for specific ingredients or techniques. These knives often feature thinner, harder blades than their Western counterparts, making them ideal for tasks that require finesse and accuracy.

Knife Type	Description	Common Uses
Santoku	A versatile Japanese knife with a shorter, wider blade and granton edge to reduce sticking.	Chopping vegetables, slicing meat, mincing herbs.
Nakiri	A specialized vegetable knife with a straight, rectangular blade for clean, precise cuts.	Slicing and chopping vegetables for salads or garnishes.
Gyuto	A Japanese chef’s knife with a thinner, sharper blade, offering exceptional versatility.	All-purpose slicing of meat, fish, and vegetables.

Santoku

Santoku means “three virtues”—meat, fish, and vegetables. This compact, agile knife (5–7 inches) features a flat-edged, sheepsfoot-tipped blade with granton scallops to reduce sticking. Japanese santoku knives are often made from harder steels like VG-10 or AUS-10, giving them a sharper edge that lasts longer, though they require more careful handling. The handle is typically lighter and more blade-forward than Western knives, making it easy to control for precise cuts.

Santoku knives excel at chopping, slicing, and mincing, especially in smaller kitchens or for cooks who prefer a lighter, more nimble tool.

Best for: Chopping vegetables, slicing meat, mincing herbs.

Nakiri

The nakiri is a straight-edged, rectangular knife (6–7 inches) designed for clean, precise vegetable cuts. Its thin blade and flat profile make it perfect for push-cutting and creating ultra-thin slices for salads or garnishes.

Nakiri knives are often made from high-carbon Japanese steels like Blue Steel or White Steel, which can reach higher hardness (60–62 HRC) for exceptional sharpness. The handle is usually traditional Japanese wa-style, offering a comfortable grip for repetitive chopping.

Gyuto

The gyuto is Japan’s answer to the Western chef’s knife, but with a thinner, sharper blade (8–10 inches) and a lighter, blade-forward balance. It’s versatile enough for meat, fish, and vegetables, and is prized for its precision and agility.

Many gyuto knives use advanced steels like SG2 or VG-10, which hold a keen edge but require careful maintenance. The handle is often octagonal or D-shaped for a secure, comfortable grip, making the gyuto a favorite among professional chefs and serious home cooks alike.

Best for: All-purpose slicing of meat, fish, and vegetables.

Japanese vs. Western Knives

Western (European-style) and Japanese kitchen knives may look similar at a glance, but they differ greatly in materials, design philosophy, and how they’re used. 

Choosing between them often comes down to cooking style and personal preference.

Let’s break down the key differences.

Feature	Japanese Knives	Western Knives
Blade Steel	Harder, high-carbon steel (e.g., VG-10, White #1)	Softer stainless steel or high-carbon blends
Edge Angle	Sharper (often 12–16°)	Slightly wider (typically 20–22°)
Bevel Style	Often single bevel (one-sided) or double bevel	Usually double bevel
Blade Thickness	Thinner, more precise	Thicker, more robust
Weight & Balance	Lighter, blade-forward	Heavier, more handle-balanced
Sharpening Needs	Holds edge longer but can chip; needs whetstone	Easier to sharpen; more forgiving
Best For	Precision cuts, vegetables, sushi	Heavier tasks, all-around Western cooking

Which should you choose?

• If you value ultra-sharp precision and mainly prep veggies, fish, or boneless meats: go Japanese.
• If you want forgiving, all-purpose tools that can handle rougher use and a wider range of tasks: go Western.
• Or mix both, many modern kitchens use a blend of styles to get the best of both worlds.

Pocket knives: Types, features & use cases

Pocket knives aren’t just tools, they’re personal companions for everyday life, outdoor adventures, and even emergencies. 

Whether you’re opening packages at work or slicing kindling on a hike, the right knife can make a big difference. 

In this section, we’ll walk you through the different types of pocket knives, their core features, and the most common ways people use them.

Fixed Blade vs. Folding Knives

The first decision when choosing a pocket knife? Deciding whether you want a folding knife or a fixed blade. 

Feature	Folding knife	Fixed blade
Blade Design	Blade folds into the handle	One solid piece of steel
Portability	Compact and pocket-friendly	Requires a sheath for safe carry
Strength	Slightly weaker due to hinge and lock	Extremely strong and durable
Ease of Use	Convenient for EDC and urban tasks	Reliable in outdoor or heavy-duty tasks
Maintenance	Needs regular cleaning around pivot & lock	Easier to clean; fewer moving parts
Legal Limitations	Generally more accepted in urban carry laws	Often restricted or requires open carry

When to choose what:

• Folding knives are great for urban use, work, and everyday carry (EDC). They’re discreet, compact, and legal in most places.
• Fixed blades shine in outdoor, survival, or tactical settings where strength and speed matter such as camping, hunting, or rescue operations.

Common blade shapes and their applications

Blade shape directly impacts how a knife performs. Here are the most popular shapes and when to use them:

• Drop Point – Versatile all-rounder with a strong, controllable tip. Great for slicing and general tasks.
• Clip Point – Thinner, sharper tip for piercing and detail work (popular in Bowie knives).
• Tanto – Reinforced, angular tip for maximum strength. Ideal for tactical or piercing tough materials.
• Wharncliffe – Straight edge and sloping spine for clean slicing and control (great for cutting boxes, crafts).
• Sheepsfoot – Similar to Wharncliffe but with a blunt tip. Safe and effective for slicing without piercing.
• Spear Point – Symmetrical point, often double-edged. Balanced for thrusting or combat-style blades.
  
• Trailing Point – Upswept tip with lots of belly. Excellent for slicing, skinning, and filleting.
• Hawkbill/Karambit – Curved inward like a claw. Used for pulling cuts, rope, or martial arts.

Tip: Drop points are ideal for beginners. If you’re unsure what you need, it’s a safe and reliable choice.

Opening mechanisms

How a knife opens affects speed, legality, and ease of use. Here are different types of opening mechanisms:

• Manual Opening – Traditional design using nail nicks, thumb studs, or flipper tabs. No spring assist. Legal almost everywhere.
• Assisted Opening – A spring helps deploy the blade once you start the motion. Quick and convenient, but legal restrictions may apply.
• Automatic (Switchblades) – Opens fully with a button or switch. Fastest deployment, but heavily regulated in many regions.
• Balisong / Gravity Knives – Open via flipping or inertia. Fun to use, but often illegal for carry.

Locking mechanisms

Once opened, a knife needs to stay open. Here are the most common locks:

• Slipjoint – No lock, just tension. Found in Swiss Army knives and traditional folders.
• Lockback – Rocker bar mechanism; strong and safe, often two-handed.
• Liner Lock / Frame Lock – Modern one-handed locks. Very common in EDC knives. Learn more about the difference between Frame vs. Liner lock.
• Axis / Crossbar Lock – Ambidextrous, strong, and smooth. Popular in premium knives like Benchmade.
• Button Lock / Compression Lock – Used in some autos and Spyderco models. Easy to use and very secure.

Everyday use cases

Pocket knives are more than sharp tools, they’re problem-solvers in your pocket. Whether you’re navigating city life or heading into the wilderness, here’s how people actually use them in real life.

Everyday carry (EDC)

For most users, a pocket knife lives quietly in the pocket, until it’s suddenly indispensable. 

From opening deliveries and slicing through stubborn packaging tape to peeling an apple at your desk, a small folding knife makes day-to-day tasks smoother. 

Even quick DIY fixes like cutting zip ties or trimming loose threads become easier with a blade at hand.

Outdoor & camping

In the outdoors, reliability matters. A good pocket knife can carve tent stakes, cut rope, trim branches, or prep kindling for a fire. 

Hunters and campers use them to clean fish or skin small game. 

And when the weather turns or gear fails, your knife might just help rig an emergency shelter or open up a survival kit.

Emergency & rescue

In a crisis, a knife can save lives. Rescue-oriented blades often feature blunt tips, seatbelt cutters, and glass breakers, making them ideal for first responders or safety-conscious drivers. 

Whether it’s cutting gauze during first aid or breaking a car window after an accident, these tools are designed for rapid, precise action when seconds count.

Self-defense (Where legal)

Some choose to carry a knife for personal protection, but with caution. If self-defense is a consideration, it’s critical to understand your local laws and have proper training. 

A knife without the skills or legal knowledge to back it up can do more harm than good.

Hobby & collection

For many, knives are less about function and more about fascination. 

From flipping balisongs to testing exotic steels or collecting limited-edition designs, the knife world runs deep. 

Forums, trades, and showcases make it a hobby as much as a utility.

Specialty pocket knife types

Pocket knives come in more than just your standard folder. Many are designed with highly specific use cases in mind, from tactical scenarios to emergency response, even collection and craftsmanship. 

These specialty knives can be broadly categorized into specialty fixed blade and specialty folding types.

Specialty fixed blade knives

Though not “pocket knives” in the strictest sense, compact fixed blades are often carried like one, especially by those who prefer reliability over moving parts. 

These knives don’t fold but are small enough to wear discreetly in a sheath clipped to the belt, pocket, or around the neck.

Common examples include:

• EDC Fixed Blades – Minimalist in design, with short blades (usually under 3”), often used by outdoorsmen or minimalist EDC carriers.
• Neck Knives – Lightweight fixed blades designed to be worn on a lanyard. Great for backup use or ultralight carry.
• Boot Knives – Compact, easily concealed fixed blades traditionally carried in or around the boot.
• Tactical Fixed Blades – Stronger and heavier, these are often used in military or combat settings.
• Rescue Fixed Blades – Designed with blunt tips, serrations, and glass breakers for first responders and emergencies.

Why choose them? Fixed blades offer superior strength, are easier to clean (no moving parts), and deploy instantly which can be critical in high-stress environments. While less discreet than folders, they’re favored by many for their reliability.

Specialty folding knives

Folding knives dominate the EDC world, and specialty folders take it a step further, catering to specific tasks, professions, or personal interests.

Popular categories include:

• Tactical Folders – Built for durability and self-defense, featuring aggressive ergonomics, reinforced locks, and often partially serrated blades.
• Rescue Knives – Equipped with seatbelt cutters, glass breakers, and blunt tips. Designed for emergency responders or vehicle use.
• Hunting Folders – With drop points, gut hooks, or replaceable blades for field dressing. Compact yet purpose-driven.
• Multi-tools / Swiss Army Knives – Offering more than just a blade — think screwdrivers, scissors, and openers all in one.
• Balisongs (Butterfly Knives) – For hobbyists and tricksters. Complex, fun, and collector-friendly — but restricted in many areas.
• Karambits – Curved, claw-like blades with a finger ring. Popular in martial arts and close-quarters defense.
• Gentleman’s Knives – Sleek, minimal, and often non-locking. Designed for elegance and discretion in formal settings.
• Traditional Slipjoints – Classic designs without locks. Think Case knives, penknives, or your grandfather’s favorite pocket tool.

Why choose them? Folding knives offer portability and versatility. Specialty designs help users match the tool to the task whether that’s daily cutting, tactical backup, or simply flipping tricks at home.

How to choose the right knife

The best knife isn’t the most expensive, it’s the one that fits your tasks, grip, and style.

For kitchen use, a solid chef’s knife and a few well-chosen companions are often all you need. 

For pocket knives, consider where and how you’ll use it, daily tasks, outdoor work, or collection-worthy craftsmanship all call for different tools.

Need help sourcing?

At LeeKnives, we’re passionate about helping you find the knife that feels just right in your hand and performs exactly how you need it to. 

Whether you’re upgrading your kitchen gear or picking out your next pocket companion, our curated collection and expert guides are here to support you every slice of the way.

Browse our knife collections or get in touch for help picking the right blade.

FAQs

If I can only buy one knife, what should it be?

A chef’s knife is your best all-rounder. It can handle chopping, slicing, and even some butchery. For pocket carry, a simple folding knife with a secure lock covers most everyday tasks.

Chef’s Knife vs. Santoku?

Both are versatile, but the chef’s knife has a curved edge for rocking cuts, while the Santoku has a flatter profile that excels at straight chopping. Choose based on what feels more natural in your hand.

What knives do I really need in my kitchen?

Start with a chef’s knife, paring knife, and bread knife. These three handle 90% of kitchen tasks. From there, add knives based on your cooking habits, like a boning knife or Santoku.

How do I care for my knives?

Here are four quick tips to keep in mind to take care of your knives:

• Hand wash only never put them in the dishwasher.
• Dry immediately to prevent rust.
• Store safely (knife block, sheath, or magnetic strip).
• Sharpen regularly with a whetstone or honing rod.

Best pocket knife blade shape?

It depends on the task:

• Drop point: Versatile and beginner-friendly
• Clip point: Good for piercing tasks
• Wharncliffe: Great for precision cutting
• Tanto: Strong tip for tough use. Choose based on your daily needs or preferences.

What knives are legal to carry?

It varies by country, state, and city. As a general rule:

• Avoid automatic or switchblade knives unless explicitly legal
• Blade length limits (e.g., under 3 inches) often apply
• Some regions restrict concealed carry or specific locking mechanisms
• Always check local laws before carrying a knife.