Town Cutler Knife Guide Shapes and Use

3" Paring

A small all-purpose knife ideal for peeling (or "paring") smaller fruits and vegetables, and other small precision work, such as deseeding peppers, cleaning mushrooms, deveining shrimp, and hulling strawberries. 

Because it is often used on smaller items and requires more control, our paring knives have a unique handle shape to be gripped and rolled around in the palm of your hand. The tip allows for fine precision work, and the heel of the blade is angled and set forward for greater clearance.

 

3" Bird's Beak

A small curved knife for slicing soft fruits, peeling skins or blemishes from a variety of fruits and vegetables, and cutting decorative garnishes such as rosettes in radishes or fluted mushrooms.

What makes a bird's beak unique is the concave edge profile to allow for a more controlled "peeling" style use and motion to it. Having a curved edge enable the tip of the blade to stay forward, allowing the product to remain on the edge of the knife and not slip off while peeling and shaping.  

 

6" Utility

A versatile everyday knife, ideal for peeling, chopping, and fine slicing. Smaller than a chef knife, it's great for switching between different sized fruits and vegetables, achieving more precision control in your cuts, and when working in a tight space.

  

6" Hankotsu

Traditionally used to butcher whole animals and can be held in a traditional or dagger grip. Perfect for segmenting proteins and breaking joints.

Our interpretation of the Japanese butcher knife is excellent for whole animal butchery, especially deboning and trimming. Its 50/50 chisel-grind blade bevel cuts protein away from the bone with high accuracy, and the handle's emphasized hook provides for a more secure grip and control. Our hankotsu allows for a traditional downward/standard or reverse/dagger grip. With its clean and sleek profile, it is uniquely made to feel like a natural extension of your arm.

 

6" Honesuki

A Japanese-style boning knife traditionally used for poultry, and an excellent choice for deboning and cutting through soft joints. 

While maintaining a traditionally stiff and triangular shape, our honesuki has a wider and taller profile, providing knuckle clearance from the tip to the heel of the blade. Its drop-point is ideal for going through joints, and like our hankotsu, its 50/50 chisel-grind bevel can cut protein away from the bone with high accuracy.

  

7" Nakiri

A Japanese-style knife used for chopping vegetables. With a straight blade edge and squared-off tip, this knife is suited to cutting all the way to the cutting board without the need for a horizontal pull or push. 

The thinner edge of a nakiri excels at precise and straight vegetable cuts. Despite its resemblance to a cleaver, this knife is not meant for butchery or going through bones. 

 

7", 8.5" & 10" Chef

The "workhorse" knife. A chef knife is a must-have knife, designed to perform well at many different kitchen tasks, rather than excelling at any one in particular. The chef knife should be a staple of everyone's knife collection. 

Our chef knives are center-weighted and balance thinness and precision, with durability and strength. If you only have one knife in your kitchen, this better be it. It's the ultimate all-purpose knife that can do a lot. The shape of the blade with its gentle curve along the edge, running from heel to tip, allows for a variety of uses and cutting techniques. You can rock and chop, push and pull, slice and dice. Our most popular knife, with both Japanese and Western-style appeal.

 

10" Slicer

A long, straight, and narrow blade ideal for slicing proteins in one long fluid motion with little restriction.

With a minimal amount of flexibility and a small heel, you'll be able to keep your blade straight and achieve flat and even cuts of protein. We use our slicers year-round, but many people think of these around the holidays, when carving and serving proteins, such as pork, fish, turkey, and beef. 

  

8.75" Fillet

A specialty knife for skinning, cutting, and removing bones from fish. 

Fish is a very delicate protein, while at the same time having hard and sharp bones. We designed our fillet knife with this combination in mind, giving it a thin and flexible tip, with a hard and durable heel to match the make-up of a fish. The fillet knife, having our most flexible, thinnest, and narrowest blade toward the tip, can easily glide through the fish's delicate protein. We counter that delicateness by giving it a thicker heel to push through harder and denser bones, such as the neck and fins.

5.5", 7" & 8.5" Cleavers

A classic, characterized by its distinctive thick blade used to break down meat.

Inspired by antique cleavers, this is one tough and heavy knife that will get you through any serious butcher job. Primarily used for segmenting larger cuts of meat. 

 

6" Boning

With a sharp point and a narrow blade, these knives are great for breaking down and cleaning poultry, meat, and fish.

We offer our boning knives in two distinct shapes - straight and curved. Our straight boning knife is ideal for working with poultry and beef, while our curved boning knife is better suited to fish. Although either knife can be an excellent tool for any protein. Whether it be whole animal butchery or trimming fats, a boning knife is a butcher's best friend. 

 

Steak

The only sharp knife commonly found at the modern table. As its name suggests, it's primarily used to cut steak.

Our steak knives come in five distinct shapes and a variety of handle materials. Made from premium stain-resistant steel, these steak knives are meant to last. All blades feature a convex edge, which allows for longer edge retention when cutting on the hard surfaces of ceramic dinnerware. Our non-serrated steak knives allow for a cleaner cut that won't tear at your meat.