Chef

Chef knives are most often used with a forward slicing, or "rocking" motion in which the tip keeps contact with the board. When working with a rocking push-cut, the chef knife is a very powerful tool that requires a fraction of the motion that another knife needs to do the same work. It works quickly and effectively on vegetables but is also a good tool for butchered meats and other proteins.

They are available in a few different profiles: A French chef knife has a triangular profile with a good amount of belly curve. Modern handle styles can vary but the traditional handle has a rat-tail tang that runs all the way through a single piece wooden handle. A German knife is generally heavier with very round belly with a square bolster. The standard handle style is a two part scaled, riveted handle. An English chef knife has the most triangular of the patterns with a flattern heel and utilitarian handling.