The beginning of a cooking adventure is often associated with questions about the right equipment. The choice of kitchen knives is one of the first decisions that are worth thinking through well. There are a lot of models available on the market, and manufacturers are outdoing each other in offering more specialized blades. Does this mean that a beginner cook has to immediately invest in an entire collection? Absolutely not. In practice, a few well-chosen knives are enough to cover most kitchen needs. In this guide, we’ll suggest which knives are worth having in your kitchen to start with — so that cooking is easy, safe, and… simply enjoyable.
Chef’s knife – the foundation of every kitchen
This is definitely the most important knife in the kitchen. Regardless of whether you cook on holidays or every day, a chef’s knife should be the first choice. It’s extremely versatile — ideal for chopping vegetables, slicing meat, portioning fish, or herbs. It’s a real workhorse among knives.
The most commonly chosen model has a blade length of 18 to 21 cm. This length allows for comfortable and safe work, on both large and smaller boards. The key is the proper balance of the knife — a good chef’s knife should almost “dance” in your hand, facilitating controlled and smooth cuts.
Japanese Gyuto knives are gaining more and more popularity. They are lighter than classic European knives and have a thinner blade, which provides exceptional sharpness and precision. For people who value lightness and elegance in their work, this is an excellent choice.
It’s worth remembering that a chef’s knife will be used most often. Therefore, it’s not worth saving money here — it’s better to go for a good quality blade that will last for years.
Vegetable knife – inconspicuous, but irreplaceable
Although sometimes underestimated, a vegetable knife is one of the most practical tools in the kitchen. Thanks to its shorter blade (most often from 9 to 13 cm), it works great where precision is needed. Peeling, coring, cutting small fruits, preparing decorations — this is its natural environment.
The Japanese equivalent of this type of knife is the Petty knife. It is extremely sharp and elegant, and it fits perfectly in the hand. It is an ideal complement to a larger chef’s knife — together they form a duo that will allow you to handle most everyday kitchen challenges.
It’s worth noting that a small knife is also safer for certain tasks. It allows for better control, which is especially important when processing small products. For this reason, many beginner cooks quickly get used to this type of knife and reach for it as often as they do for the chef’s knife.
If you want to make your daily cooking easier, this knife should definitely be in your kitchen drawer.
Bread knife – not just for bread
It might seem that a bread knife is a luxury accessory. Meanwhile, in practice, it turns out to be extremely useful — and not just for cutting bread. The serrated blade works great with products that have a hard crust and a soft inside, of which there are many in the kitchen.
It will work well for cutting crispy baguettes, but also for portioning cakes, biscuits, or even vegetables such as pumpkin or tomatoes. What’s important is that a bread knife, thanks to its design, does not crush products but cuts them evenly.
The standard blade length is about 20–23 cm. This is enough to comfortably cut even large loaves or homemade cakes. It’s worth opting for a model with good steel — a cheap knife with soft metal will quickly lose its serrations and stop fulfilling its purpose.
Although this is not a knife used as often as a chef’s knife, it’s difficult to get by without it — especially when you appreciate how much it facilitates everyday tasks.
Filleting knife – for those who like fish and meat
This may not be a first-need knife, but if you prepare fish or meat from time to time, a filleting knife will significantly make your life easier. Its thin, flexible blade allows for the precise separation of meat from bones and the removal of skin.
Thanks to it, you can significantly reduce raw material waste and obtain aesthetic, even pieces. In the case of fish, especially when filleting delicate species, a good knife of this type is a must-have. A Japanese equivalent is, for example, a Yanagiba — an extremely precise, single-beveled knife for cutting fillets.
For people who often cook meat or fish, this is an investment that quickly pays off. If you’re just starting out, you might not need it right away — but sooner or later you will certainly appreciate its advantages.
It’s also worth remembering that some filleting knives also work great for portioning cold cuts or delicate vegetables. It’s a tool that will find more uses over time than it might seem at first.
Expanding your collection – what’s next?
Once your basic set of knives serves you well, you can gradually expand your collection. Depending on your preferences and cooking style, at some point you may also need other knives — e.g., a cleaver for butchering meat, a long knife for portioning roasts, or specialized knives for sushi.
However, it’s worth remembering that in the kitchen, it’s not about quantity, but about quality. It’s better to have a few really good knives and take proper care of them than a whole drawer of mediocre blades. Regular sharpening, proper washing, and storage are simple rules that will allow you to enjoy your knives for many years.
Over time, you will find out for yourself which additional knives you will truly need. Every cook develops their habits and style of work, and their set of tools evolves with them. But to start with — three or four well-chosen knives are enough to make cooking a real pleasure.
