Chef knife
The primary all-rounder. Its broad blade and curved edge suit chopping, slicing, mincing and transferring ingredients from board to pan.
The Ming knife guide
Choose well. Use confidently. Keep the edge.
The best knife is the one whose shape, size and balance suit the work you do most. Start with an all-rounder, then add specialist blades where they genuinely make preparation easier.
Types of kitchen knives
Santoku
A lighter Japanese-style multipurpose knife. The flatter edge rewards an up-and-down cutting motion and excels at vegetables, fish and boneless meat.
Utility knife
The nimble middle ground between chef and paring knives—ideal for smaller produce, sandwiches and detailed preparation.
Paring knife
A compact precision blade for peeling, coring, trimming and work held in the hand.
Bread knife
A long serrated edge that saws cleanly through crusts and delicate interiors without crushing them.
Nakiri
A thin, rectangular vegetable knife designed for straight, clean push cuts and efficient board work.
Fillet knife
A narrow, flexible blade that follows bones and contours when preparing fish and trimming meat.
Caring for your knife
A fine blade rewards simple habits.
Handle with respect
Ming knives are exceptionally sharp. Cut on a stable board, keep fingers tucked, never try to catch a falling knife, and keep blades away from children.
Hand-wash only
Wash soon after use with warm water, mild dish soap and a soft cloth. Dishwashers expose fine edges and natural handles to heat, impact and aggressive chemicals.
Dry immediately
Wipe the blade and handle fully dry before storage. This protects carbon-rich steels, layered finishes and timber handles from staining or movement.
Hone thoughtfully
A honing rod realigns a slightly rolled edge; it does not replace sharpening. Use light, consistent strokes at the bevel angle and stop when the edge responds.
Sharpen when needed
Use the correct whetstone progression or a trusted professional. Diamond rods remove metal quickly and should be used with restraint. Avoid pull-through sharpeners on premium blades.
Store the edge safely
Use a magnetic rack, fitted block, sheath or presentation box. Never leave a fine edge loose in a drawer where it can strike other utensils.