A utility knife is generally six inches long and works well for slicing fruit, tender pieces of meat, or sandwiches. As the “knife of all trades,” it's a handy go-to for the everyday chef.
The 6 Inch blade is ideal for deboning as well as fileting, butterflying, and spatchcocking.
A petty/utility knife is shorter than a chef's knife—the blade usually clocks in between 4.5-6 inches long, versus a chef's knife which usually has an 8-inch blade. The other difference is in the shape of the blade: most petty/utility knives have less of a curve than a Western-style chef's knife.
The superb craftsmanship of this 5" kitchen knife provides you with the perfect shape for chopping, dicing, slicing, dicing meats, vegetables, and a variety of everyday cooking activities.
Quick Answer. Most professional chefs prefer an 8-inch chef's knife as their go-to tool, as it offers the perfect balance of versatility and control. While 6-inch knives work well for detailed tasks and 10-inch blades excel at larger cuts, the 8-inch length is the sweet spot for most kitchen tasks.
Historically, the blades on utility knives were narrow and relatively long; those on petty knives were and remain more triangular in shape. Today, however, distinctions between the two types of knives have become somewhat blurred, at least if the models we tested are any indication.
California. In California, it is legal to carry knives of any blade size openly, and most knives, except for illegal types like switchblades over 2 inches, allow for concealment.
The Master Utility combines the nimbleness of a utility knife with the do-it-all capabilities of a chef's knife. The blade is slightly longer and wider, so you can easily accomplish a wide range of tasks with a compact knife.
It is not too long or too short, and most food you prepare at home does not exceed 7 inches. You can also cut the larger produce into sizes that are suitable for your knife. The most common length that you can buy today is an 8-inch (20cm) chef's knife.
The most popular length of a chef knife is 6-8'' (15-20 cm) long, which is perfect for 99% of your knife duties and is easier to maneuver and control. Professional chefs prefer 10-12'' (25-30cm) because they can handle more food prep at a time but they are heavier and harder to use for the untrained user.
Utility knife:
These knives are smaller than chef's knives but larger than a paring knife, making them good for miscellaneous tasks. While they're not specialized for meat, they can come in handy for cutting smaller pieces of cooked meat or tackling other tasks like slicing fruit or sandwich meats.
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades. The Shun Classic Western Chef's Knife, handcrafted in Japan, is Bobby Flay's recommendation for the best chef's knife. He's talked about the Shun brand many times, and says he uses this particular knife for most everything.
Understanding Chef Knife Sizes
For most home cooks, a 6 to 8-inch knife is ideal, offering better control and maneuverability. This size is perfect for slicing fruits, vegetables, and most meats you'll prepare at home. If you have smaller hands, a 6 to 7-inch knife might be more comfortable.
A utility knife is more suitable if you require a knife that can handle various cutting jobs. Size: Think about the size of the ingredients you usually work with. If you often work with small fruits and vegetables, a paring knife's compact size will be beneficial.
This 7" Santoku knife is perfect for precision cutting, making it ideal for deboning fish and slicing and dicing meat and vegetables. This versatile Japanese style knife is shorter than a Chef's Knife, and offers easy maneuverability and handling.
Since chef knives have a bigger, broader blade, they're able to chop and slice larger quantities faster. Also due to its bigger size, it features much less precision. A utility knife, on the other hand, has a much smaller (and often serrated) blade that's designed to get the job—any job—done.
This includes a “pocketknife” or “Swiss army knife,” box cutter, or “utility knife.” According to California Penal Code Section 17235, all folding knives are legal in the state and may be concealed as long as they are in the folded position.
There are three primary knives that every home cook should have in their kitchen: a chef's knife, a serrated knife (also called a bread knife), and a paring knife.
However, many states have restrictions on the maximum blade length you can legally carry in certain public locations. California, for example, prohibits blades over 4 inches long in most public buildings, and blades over 2.5 inches long on school campuses.
You can carry a knife in public if it has a folding blade that is 3 inches (7.62cm) or less in length. However if any knife is used to threaten or intimidate it is considered an offensive weapon.
Butterfly knives, also known as balisong or fan knives, are considered switchblades under California Penal Code sections 21510 and 17235 PC. These knives have blades concealed inside handles that are secured by a latch and can be flicked open with one hand.
When Gerber debuted their line of Gator folding knives in 1991, they were voted "Most Innovative Knife of the Year" at the Blade Show. The handle is made of glass-filled nylon and it's covered with a rubberized alligator skin texture for a tacky, comfortable grip.
A utility knife is generally six inches long and works well for slicing fruit, tender pieces of meat, or sandwiches. As the “knife of all trades,” it's a handy go-to for the everyday chef.
An essential in any kitchen, the short, non-serrated paring knife is used for intricate or precision work, ranging from dicing a shallot to delicately peeling an apple.