Your Main Knife: Chef’s Knife, Gyuto, Santoku, or Nakiri

This is the knife you pick up the most. It handles 70–90% of home prep. The goal is not to chase a perfect shape. It is to find a comfortable length, a profile that matches how you cut, and a blade that feels calm on the board.

• Chef’s knife or gyuto — versatile, great for slicing, chopping, and general prep.
• Santoku — shorter, easier to control in small kitchens, great all-purpose option.
• Nakiri — excellent for vegetables, flat profile rewards straight chopping.

If you are unsure where to start, an 8-inch chef’s knife or gyuto is the most universal choice. If you prefer shorter blades or smaller boards, a santoku is a strong option.

Your Small Knife: Paring or Petty

A small knife handles all the detail work that feels awkward with a big blade. It keeps you from forcing your main knife into jobs it was not designed for.

• Paring knife — best for in-hand work: peeling, hulling, trimming, and coring.
• Petty knife — a longer, slimmer blade for small fruit, garlic prep, herbs, and trimming on the board.

A petty knife offers more range if you want one knife that handles both small in-hand tasks and small on-board tasks. Consider a taller version of these if you prefer knuckle clearance.

Your Bread Knife: A Serrated Specialist

Bread knives use teeth to cut through crusts, soft interiors, and delicate baked goods without crushing them. They are also the best tool for foods that collapse under a straight-edge knife.

Use a bread knife for:

• Bread, baguettes, and sandwich loaves.
• Cakes, pastries, and soft desserts.
• Large, soft items like ripe tomatoes or melons.

A good bread knife provides leverage your other knives cannot—without damaging their edges.

Optional Add-Ons Depending on How You Cook

These knives are not required for a strong starter set, but they can make certain jobs easier or cleaner.

• Boning knife — great if you break down poultry or trim meat often.
• Slicer or carving knife — helpful for roasts, brisket, turkey, and large cooked cuts.
• Utility knife — a mid-sized blade for those who want something between a petty and a gyuto.

Add these only if your cooking patterns justify them. A small, intentional kit beats a crowded drawer every time.

What to Look For in Starter Knives

A few simple traits make starter knives feel better from the beginning:

• Comfortable pinch grip — the knife should feel natural when holding the blade lightly.
• Reasonable thinness behind the edge — helps reduce force and wedging in dense foods.
• Blade length that feels in control — usually 6–8 inches for a main knife.
• Predictable balance — the knife should not feel tippy or handle-heavy.

You do not need to chase premium steel to start. A well-sharpened, well-designed knife outperforms an expensive dull one every time.

How Your Starter Set Supports Sharpness

Using the right knife for the job protects the edge. Your main knife handles most prep; your small knife handles precision; your bread knife handles crusts and soft interiors. This spreads wear across multiple tools instead of overloading one blade.

For guidance on keeping knives sharp as long as possible, see How to Keep Knives Sharp.