A Blade for Every Task

Chef Khanna categorized the knives into four groups: daily drivers, sidekicks, large and in charge, and specialty knives. Here’s his take on each category and its standout blades.

1. Daily Drivers

These are the go-to knives for everyday cooking.

8" Chef Knife:
“This is lightweight, nimble, and versatile. The tapered blade profile means you can rock chop without your knuckles hitting the cutting board. It’s perfect for everything from dicing onions to breaking down poultry.”

Western Chef Knife:
“If you want something taller and more substantial, this combines the tall profile of a cleaver with the precision of a chef’s knife. I love how you can chop and scoop ingredients right into your pots and bowls.”

Teton Edge Santoku:
“The Teton Edge etching is genius; it prevents food from sticking to the blade as you chop. This is my go-to for bell peppers, chicken breasts, and even root vegetables.”

Petty Knife:
“The Petty Knife is perfect for quick tasks like slicing a lemon, chiffonading basil, or cutting up an apple for a snack. Once you start using it, you’ll be surprised how often you reach for it.”

2. Sidekicks

Smaller, complementary knives designed for specific tasks.

Chopper:
“The Chopper is like a mini Santoku. It’s perfect for projects like making salsas or chopping garlic, ginger, and green onions.”

Mini Chopper:
“The Mini Chopper is great for charcuterie boards or bar setups. It’s compact and versatile, ideal for delicate prep tasks.”

Paring Knife:
“The swooped blade profile makes it ergonomic and precise for tasks like deveining shrimp or hulling strawberries.”

3. Large and In Charge

For those who tackle big jobs in the kitchen, these knives deliver power and precision.

Chris Kidder Special:
“At 12 inches, this handles everything from breaking down pineapples to carving roasts. Despite its size, it’s surprisingly lightweight and easy to use.”

9" Chef Knife
"The 9" Chef Knife has a slightly longer blade, which is fantastic if you’re working with larger ingredients or prepping in big batches. The extra length gives you more cutting surface, making it easier to tackle big jobs like slicing a watermelon or breaking down a large roast. But even with the added size, it still feels lightweight and balanced."

4. Specialty Knives

Designed for niche tasks, these knives stand out for their specific functionalities.

Fillet Knife:
“It’s thin and flexible with just the right amount of stiffness to handle skinning fillets or flexing around bones.”

The Deli Knife"The Deli Knife has my favorite kind of serrations: scalloped edges. These are done with an asymmetric bevel, so they feel incredibly sharp and last longer than most serrated knives. It’s amazing for cutting anything with a crust or skin—bagels, baguettes, even delicate heirloom tomatoes. Because the serrations are so well-engineered, it’s delicate on ingredients. Whether you’re slicing bread for French toast or making a beautiful Caprese salad, this knife is a multitasking powerhouse."

Super Bread Knife:
“The serration pattern on this knife is the best I’ve seen. It’s smooth and precise, so it doesn’t tear through delicate foods like tomatoes or crusty bread.”

Steak Knives:
“The 440C steel is perfect for the stain resistance and toughness required for steak knives. The combination of serrated and straight edges ensures a clean cut through your hard-earned proteins.”