{"id":3127,"date":"2026-08-23T01:46:39","date_gmt":"2026-08-22T17:46:39","guid":{"rendered":"https:\/\/tastivaknives.com\/?p=3127"},"modified":"2026-08-24T13:13:39","modified_gmt":"2026-08-24T05:13:39","slug":"chef-knife-santoku-boning-slicing-cleaver-tasks","status":"publish","type":"post","link":"https:\/\/tastivaknives.com\/zh_cn\/chef-knife-santoku-boning-slicing-cleaver-tasks\/","title":{"rendered":"Chef\u2019s Knife, Santoku, Boning Knife, Slicing Knife, and Cleaver: Which Tasks Fit Each Type?"},"content":{"rendered":"<style>\nbody.postid-3127{background:#fff}\nbody.postid-3127 .site-content>.ast-container{max-width:1190px;padding:32px 24px 72px}\nbody.postid-3127 article#post-3127{padding:0;background:transparent}\nbody.postid-3127 article#post-3127 .entry-header{display:none}\nbody.postid-3127 article#post-3127 .entry-content{max-width:none;color:#273c5f}\nbody.postid-3127 article#post-3127 .entry-content p,body.postid-3127 article#post-3127 .entry-content 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20px 58px}body.postid-3127 .tastiva-article-layout{grid-template-columns:minmax(0,1fr)}body.postid-3127 .tastiva-article-sidebar{position:static;padding:24px 0 0;border-left:0;border-top:1px solid #d9e2ee}body.postid-3127 .tastiva-side-toc{columns:2;column-gap:32px}body.postid-3127 .tastiva-side-toc li{break-inside:avoid}}\n@media(max-width:620px){body.postid-3127 .site-content>.ast-container{padding:24px 16px 46px}body.postid-3127 .tastiva-breadcrumb{font-size:13px;margin-bottom:18px}body.postid-3127 .tastiva-article-masthead{margin-bottom:28px;padding-bottom:24px}body.postid-3127 .tastiva-article-masthead h1{font-size:clamp(2.15rem,10.5vw,3rem)}body.postid-3127 .tastiva-article-dek{font-size:18px!important}body.postid-3127 .tastiva-side-toc{columns:1}body.postid-3127 .tastiva-table-note{display:block!important;color:#64748b;font-size:13px!important}body.postid-3127 .tastiva-continue p{flex-direction:column;align-items:flex-start;gap:14px}}\n\nbody.postid-3127 .tastiva-explainer-visual{margin:34px 0 40px}\nbody.postid-3127 .tastiva-explainer-visual img{display:block;width:100%;max-width:100%;height:auto;object-fit:contain;border:0;border-radius:0;background:transparent}\nbody.postid-3127 .tastiva-explainer-visual figcaption{margin-top:10px;color:#64748b;font-size:13px;line-height:1.55}\n@media(max-width:767px){body.postid-3127 .tastiva-explainer-visual{margin:26px 0 32px}}\n<\/style> <nav class=\"tastiva-breadcrumb\" aria-label=\"Breadcrumb\"><a href=\"https:\/\/tastivaknives.com\/zh_cn\/\">Home<\/a><span>\u203a<\/span><a href=\"https:\/\/tastivaknives.com\/zh_cn\/news\/\">News<\/a><span>\u203a<\/span><span>Knife Knowledge<\/span><span>\u203a<\/span><span>Kitchen Knife Types by Task<\/span><\/nav><header class=\"tastiva-article-masthead\"><p class=\"tastiva-article-eyebrow\">Knife Knowledge \u00b7 Selection &#038; Use<\/p><h1>Chef\u2019s Knife, Santoku, Boning Knife, Slicing Knife, and Cleaver: Which Tasks Fit Each Type?<\/h1><p class=\"tastiva-article-dek\">A task-first guide for comparing chef\u2019s knives, Santoku knives, boning knives, slicers, and cleavers without relying on category names alone.<\/p><p class=\"tastiva-reading-meta\">Updated August 23, 2026 \u00b7 10 min read<\/p><\/header><div class=\"tastiva-article-layout\"><main class=\"tastiva-article-main\"><div class=\"tastiva-summary\"><h2>Quick answer<\/h2><p>Knife names are starting points, not complete specifications. Buyers should match the task to blade profile, length, thickness, stiffness, weight, edge geometry, and explicit use limits.<\/p><\/div><figure class=\"wp-block-table tastiva-five-knife-matrix\"><table><thead><tr><th>Knife type<\/th><th>Useful task starting point<\/th><th>Verify in the specification<\/th><th>Do not infer from the name<\/th><\/tr><\/thead><tbody><tr><td>Chef\u2019s knife<\/td><td>General preparation and board work<\/td><td>Profile, length, thickness, weight and balance<\/td><td>One universal geometry or preferred motion<\/td><\/tr><tr><td>Santoku<\/td><td>Multipurpose preparation<\/td><td>Profile, edge shape, blade height and length<\/td><td>That every Santoku performs the same way<\/td><\/tr><tr><td>Boning knife<\/td><td>Trimming and working around bones or joints<\/td><td>Stiffness, curvature, tip and use limits<\/td><td>Suitability for chopping through bone<\/td><\/tr><tr><td>Slicing knife<\/td><td>Long controlled slices through prepared foods<\/td><td>Length, width, flexibility and target food<\/td><td>A fixed distinction from every carving knife<\/td><\/tr><tr><td>Cleaver<\/td><td>Vegetable work or heavy chopping, depending on design<\/td><td>Intended material, construction, weight and prohibited uses<\/td><td>Bone-cutting ability from rectangular shape alone<\/td><\/tr><\/tbody><\/table><figcaption>These names organize a range; the buyer still needs measurable specifications and explicit use limits.<\/figcaption><\/figure><figure class=\"tastiva-content-visual\"><img src=\"https:\/\/tastivaknives.com\/wp-content\/uploads\/2026\/08\/21-cover.png\" alt=\"Kitchen knife types arranged for task-based comparison\" loading=\"eager\" decoding=\"async\"\/><figcaption>Kitchen knife types arranged for task-based comparison.<\/figcaption><\/figure><p>Kitchen knife names are useful for organizing a product range, but they are not complete technical specifications.<\/p>\n<p>For importers, distributors, private-label brands, product managers, and quality teams, terms such as <strong>chef\u2019s knife, Santoku, boning knife, slicing knife, carving knife, Chinese-style cleaver, and meat cleaver<\/strong> should normally be treated as starting points. Two knives sold under similar category names can differ substantially in blade length, edge profile, thickness, stiffness, weight, and intended use.<\/p>\n<p>This is especially important with cleavers. A wide rectangular blade may be intended for vegetable preparation, general slicing, or heavy meat work. Its appearance alone does not establish that it is suitable for cutting bone.<\/p>\n<p>A more reliable comparison starts with the task and then confirms the relevant product specifications.<\/p>\n<h2 id=\"start-with-the-cutting-task-not-the-category-name\">Start With the Cutting Task, Not the Category Name<\/h2><figure class=\"wp-block-image size-full tastiva-content-visual\"><img src=\"https:\/\/tastivaknives.com\/wp-content\/uploads\/2026\/08\/21-01.png\" alt=\"Chef knife and Santoku compared for general kitchen preparation tasks\" loading=\"lazy\" decoding=\"async\"\/><figcaption class=\"wp-element-caption\">Chef\u2019s knives and Santoku knives can overlap in everyday use while differing in blade profile and specification.<\/figcaption><\/figure>\n<p>A useful B2B evaluation framework separates kitchen work into several broad task groups:<\/p>\n<ul>\n<li>general chopping, slicing, dicing, and mincing;<\/li>\n<li>vegetable and everyday ingredient preparation;<\/li>\n<li>trimming and separating meat around bones and joints;<\/li>\n<li>long slicing of roasts, poultry, fish, or other large portions;<\/li>\n<li>heavy chopping or bone-related work.<\/li>\n<\/ul>\n<p>The knife category can help identify which group a product is intended to serve, but the actual product specification still needs to support that use.<\/p>\n<p>This principle is consistent with U.S. Occupational Safety and Health Administration guidance for restaurant work, which advises using knives for their intended purpose and selecting the appropriate knife for the cutting job.<\/p>\n<p>For purchasing purposes, this means that <strong>intended use should be confirmed explicitly rather than inferred from a familiar knife name<\/strong>.<\/p>\n<h2 id=\"chef-s-knife-a-general-purpose-kitchen-format\">Chef\u2019s Knife: A General-Purpose Kitchen Format<\/h2>\n<p>The chef\u2019s knife is commonly positioned as a general-purpose preparation knife.<\/p>\n<p>Manufacturer guidance typically associates it with tasks such as:<\/p>\n<ul>\n<li>chopping vegetables;<\/li>\n<li>dicing ingredients;<\/li>\n<li>mincing herbs;<\/li>\n<li>slicing meat and other foods;<\/li>\n<li>general preparation work.<\/li>\n<\/ul>\n<p>A typical Western-style chef\u2019s knife may have a pointed tip and a curved section of cutting edge, often called the belly. That curvature can support a rocking cutting motion in which part of the edge remains near the cutting board while the blade moves through the ingredient.<\/p>\n<p>However, \u201cchef\u2019s knife\u201d does not define one exact profile.<\/p>\n<p>Chef\u2019s knives are sold in multiple lengths and with different degrees of curvature, blade height, thickness, weight, and handle construction. A nominal category therefore cannot establish how strongly a particular knife favors rocking, push cutting, or other movements.<\/p>\n<p>It is also risky to interpret \u201cgeneral purpose\u201d as \u201csuitable for every kitchen task.\u201d Manufacturer use guidance for conventional chef\u2019s knives can specifically exclude heavy bone work.<\/p>\n<p>For buyers, the useful question is not simply:<\/p>\n<blockquote>\n<p>Is this a chef\u2019s knife?<\/p>\n<\/blockquote>\n<p>It is:<\/p>\n<blockquote>\n<p>What blade geometry and intended tasks define this particular chef\u2019s knife?<\/p>\n<\/blockquote>\n<h2 id=\"santoku-multipurpose-but-not-one-fixed-geometry\">Santoku: Multipurpose, but Not One Fixed Geometry<\/h2>\n<p>The Santoku is also widely positioned as a multipurpose kitchen knife, particularly for meat, fish, vegetables, chopping, slicing, and dicing.<\/p>\n<p>Its market role therefore overlaps substantially with that of a chef\u2019s knife.<\/p>\n<p>The important distinction is that <strong>Santoku is not a guarantee of one standardized blade profile or cutting technique<\/strong>.<\/p>\n<p>Some manufacturer descriptions show Santoku blades with relatively straight cutting edges, while others describe slightly curved profiles. There are even products specifically marketed as \u201crocking Santoku\u201d designs.<\/p>\n<p>This matters because cutting motion is partly a consequence of geometry.<\/p>\n<p>A flatter edge may interact with the cutting board differently from a blade with a pronounced curved belly. Therefore, statements such as \u201cSantoku knives are only for push cutting\u201d are too broad.<\/p>\n<p>When comparing Santoku products, purchasing teams should confirm:<\/p>\n<ul>\n<li>actual blade length;<\/li>\n<li>blade height;<\/li>\n<li>cutting-edge curvature;<\/li>\n<li>spine thickness at specified locations;<\/li>\n<li>edge geometry;<\/li>\n<li>finished knife weight;<\/li>\n<li>intended cutting tasks.<\/li>\n<\/ul>\n<p>Likewise, claims that Santoku knives are always shorter, thinner, lighter, or more agile than chef\u2019s knives should not be treated as universal rules. Those characteristics have to be checked at the product level.<\/p>\n<h2 id=\"boning-knife-working-around-bone-is-not-the-same-as-cutting-through-bone\">Boning Knife: Working Around Bone Is Not the Same as Cutting Through Bone<\/h2><figure class=\"wp-block-image size-full tastiva-content-visual\"><img src=\"https:\/\/tastivaknives.com\/wp-content\/uploads\/2026\/08\/21-02.png\" alt=\"Boning knife used for trimming and working around joints rather than chopping bone\" loading=\"lazy\" decoding=\"async\"\/><figcaption class=\"wp-element-caption\">A boning knife is intended to work around bones and joints, not automatically to chop through bone.<\/figcaption><\/figure>\n<p>The name <strong>boning knife<\/strong> causes one of the more important terminology problems in knife sourcing.<\/p>\n<p>A boning knife is generally designed to help separate meat from bones, joints, tendons, fat, and connective tissue. Typical designs use relatively narrow blades that can work around irregular anatomical structures.<\/p>\n<p>This does <strong>not<\/strong> mean the knife is designed to chop through hard bone.<\/p>\n<p>That distinction should be made clear in buyer-facing specifications and product descriptions.<\/p>\n<p>Boning knives also demonstrate why category names cannot define mechanical characteristics. Commercial product ranges include blades described as:<\/p>\n<ul>\n<li>stiff;<\/li>\n<li>semi-flexible;<\/li>\n<li>flexible.<\/li>\n<\/ul>\n<p>Different levels of stiffness can support different handling requirements, but those marketing categories do not necessarily represent standardized engineering measurements across manufacturers.<\/p>\n<p>A stiff boning knife and a flexible boning knife can therefore belong to the same general knife category while behaving differently in use.<\/p>\n<p>For procurement, \u201cboning knife\u201d should be followed by additional questions:<\/p>\n<ul>\n<li>Is the blade intended to be stiff or flexible?<\/li>\n<li>Is it straight or curved?<\/li>\n<li>What foods and trimming tasks are specified?<\/li>\n<li>Is the product intended to work around joints, or is any direct bone impact allowed?<\/li>\n<li>What blade length and thickness are specified?<\/li>\n<\/ul>\n<p>The word <em>boning<\/em> should never be used as evidence that a knife is suitable for bone chopping.<\/p>\n<h2 id=\"slicing-knife-and-carving-knife-commercial-names-can-overlap\">Slicing Knife and Carving Knife: Commercial Names Can Overlap<\/h2><figure class=\"wp-block-image size-full tastiva-content-visual\"><img src=\"https:\/\/tastivaknives.com\/wp-content\/uploads\/2026\/08\/21-03.png\" alt=\"Long slicing and carving knives compared for portioning cooked meat and fish\" loading=\"lazy\" decoding=\"async\"\/><figcaption class=\"wp-element-caption\">Slicing and carving knife names can overlap, so buyers should confirm blade length, width, and stiffness.<\/figcaption><\/figure>\n<p>The distinction between <strong>slicing knife<\/strong> and <strong>carving knife<\/strong> is less standardized than many product descriptions imply.<\/p>\n<p>Both categories commonly include long, relatively narrow blades intended to produce controlled slices through meat, poultry, ham, roasts, and other large food portions.<\/p>\n<p>Some manufacturers maintain separate product names for slicing and carving knives.<\/p>\n<p>Others directly sell products using a combined designation such as:<\/p>\n<p><strong>Slicing\/Carving Knife<\/strong><\/p>\n<p>This makes it difficult to support a universal claim that the two names describe completely separate technical categories.<\/p>\n<p>For a B2B article or specification sheet, it is safer to explain the overlap and then compare measurable features.<\/p>\n<p>Useful variables include:<\/p>\n<h3>Blade length<\/h3>\n<p>A longer cutting edge can support longer slicing strokes across large food portions, but the appropriate dimension depends on the intended food and working environment.<\/p>\n<h3>Blade width<\/h3>\n<p>Slicing and carving knives are often narrower than general-purpose chef\u2019s knives, but the actual width should still be measured rather than assumed.<\/p>\n<h3>Stiffness or flexibility<\/h3>\n<p>Some slicing applications may benefit from different levels of flexibility, depending on the ingredient and desired control.<\/p>\n<h3>Edge design<\/h3>\n<p>Plain and other edge configurations should be specified directly.<\/p>\n<h3>Intended food<\/h3>\n<p>A knife intended for roast carving does not automatically have the same requirements as a knife intended for large fish, ham, or production slicing.<\/p>\n<p>In other words, <strong>slicing and carving are useful market terms, but the product specification should decide the comparison<\/strong>.<\/p>\n<h2 id=\"chinese-style-cleaver-and-meat-cleaver-similar-shape-different-job\">Chinese-Style Cleaver and Meat Cleaver: Similar Shape, Different Job<\/h2><figure class=\"wp-block-image size-full tastiva-content-visual\"><img src=\"https:\/\/tastivaknives.com\/wp-content\/uploads\/2026\/08\/21-04.png\" alt=\"Chinese-style vegetable cleaver and heavy meat cleaver shown for different intended tasks\" loading=\"lazy\" decoding=\"async\"\/><figcaption class=\"wp-element-caption\">Similar rectangular profiles can serve very different cutting tasks.<\/figcaption><\/figure>\n<p>Cleaver terminology deserves particular attention because very different products can share a wide, rectangular blade silhouette.<\/p>\n<p>In U.S. commercial catalogs, terms such as:<\/p>\n<ul>\n<li>Chinese chef\u2019s knife;<\/li>\n<li>Chinese-style cleaver;<\/li>\n<li>vegetable cleaver;<\/li>\n<li>meat cleaver<\/li>\n<\/ul>\n<p>may appear within the same broad product family.<\/p>\n<p>That does not mean they are interchangeable.<\/p>\n<h3>Chinese Chef\u2019s Knife or Vegetable Cleaver<\/h3>\n<p>Some wide rectangular Chinese-style knives are intended primarily for tasks such as:<\/p>\n<ul>\n<li>vegetable slicing;<\/li>\n<li>dicing;<\/li>\n<li>chopping;<\/li>\n<li>general food preparation.<\/li>\n<\/ul>\n<p>Their broad blade surface may also be convenient for handling prepared ingredients, depending on the product and user technique.<\/p>\n<p>Despite the visual resemblance to a heavy cleaver, these knives may use substantially different blade construction.<\/p>\n<p>A product can even carry a name associated with a Chinese chopping-knife shape while its manufacturer specifically advises against using it to chop bones.<\/p>\n<p>This is strong evidence that <strong>shape and category name are insufficient to determine bone-cutting capability<\/strong>.<\/p>\n<h3>Meat Cleaver<\/h3>\n<p>A meat cleaver can instead be designed as a heavier-duty knife for large meat preparation, and some specific products are explicitly described by their manufacturers as suitable for cutting through bone.<\/p>\n<p>That capability must still be confirmed for the individual product.<\/p>\n<p>\u201cMeat cleaver\u201d should not be converted into an unlimited claim about:<\/p>\n<ul>\n<li>every type of bone;<\/li>\n<li>every bone diameter;<\/li>\n<li>frozen material;<\/li>\n<li>repeated industrial impact;<\/li>\n<li>joints or other hard materials.<\/li>\n<\/ul>\n<p>Those are separate use conditions.<\/p>\n<h2 id=\"why-thickness-and-weight-matter-but-do-not-define-the-category\">Why Thickness and Weight Matter \u2014 but Do Not Define the Category<\/h2>\n<p>An instructive example can be found within one manufacturer&#39;s product range.<\/p>\n<p>Two knives from the same series may have similarly broad rectangular blade outlines but significantly different specifications. One Chinese chef\u2019s knife\/vegetable cleaver is listed with a substantially thinner blade and lower finished weight than a meat cleaver from the same range.<\/p>\n<p>Their intended tasks also differ.<\/p>\n<p>This is useful as a product-level example because it demonstrates how similar-looking knives can be engineered differently.<\/p>\n<p>It should not, however, be converted into statements such as:<\/p>\n<blockquote>\n<p>Chinese cleavers have a standard thin blade.<\/p>\n<\/blockquote>\n<p>or:<\/p>\n<blockquote>\n<p>Meat cleavers must have a specific minimum thickness.<\/p>\n<\/blockquote>\n<p>No universal thickness threshold has been established by the category names themselves.<\/p>\n<p>Weight has the same limitation.<\/p>\n<p>A heavier knife may create greater momentum during a downward movement, but weight alone cannot prove that the blade, edge, steel condition, handle construction, or complete knife is suitable for bone impact.<\/p>\n<h2 id=\"blade-stiffness-should-be-treated-as-a-separate-specification\">Blade Stiffness Should Be Treated as a Separate Specification<\/h2>\n<p>Blade stiffness is another characteristic that is often assumed from knife type.<\/p>\n<p>That assumption is particularly problematic for boning and slicing knives.<\/p>\n<p>Commercial catalogs clearly demonstrate that multiple stiffness descriptions can exist within one knife category. However, unless the supplier provides a defined test method, terms such as \u201cflexible,\u201d \u201csemi-flexible,\u201d and \u201cstiff\u201d may remain product descriptors rather than directly comparable engineering values.<\/p>\n<p>A meaningful cross-supplier comparison would require more information, potentially including:<\/p>\n<ul>\n<li>blade geometry;<\/li>\n<li>thickness distribution;<\/li>\n<li>unsupported blade length;<\/li>\n<li>material condition;<\/li>\n<li>load and deflection measurement method.<\/li>\n<\/ul>\n<p>Without a common test method, two manufacturers&#39; \u201csemi-flexible\u201d blades cannot automatically be assumed to have equivalent stiffness.<\/p>\n<h2 id=\"seven-items-buyers-should-confirm\">Seven Items Buyers Should Confirm<\/h2><figure class=\"wp-block-image size-full tastiva-content-visual\"><img src=\"https:\/\/tastivaknives.com\/wp-content\/uploads\/2026\/08\/21-05.png\" alt=\"Buyer comparing kitchen knife specifications against intended cutting tasks\" loading=\"lazy\" decoding=\"async\"\/><figcaption class=\"wp-element-caption\">Buyers should connect category names to measurable specifications and explicit use limits.<\/figcaption><\/figure>\n<p>Instead of approving a knife from the category name alone, a sourcing specification can confirm at least seven areas.<\/p>\n<h3>1. Intended cutting task<\/h3>\n<p>Specify whether the knife is intended for general prep, trimming, slicing, vegetable work, heavy chopping, or another task.<\/p>\n<h3>2. Intended food type<\/h3>\n<p>Clarify whether the expected use involves vegetables, boneless meat, poultry, fish, cooked roasts, joints, or bone.<\/p>\n<h3>3. Blade profile<\/h3>\n<p>Confirm tip geometry, blade height, cutting-edge curvature, and the general side profile.<\/p>\n<h3>4. Blade stiffness or flexibility<\/h3>\n<p>Do not assume this from terms such as boning knife or slicing knife.<\/p>\n<h3>5. Length<\/h3>\n<p>Define whether the quoted dimension means cutting-edge length, blade length, or overall knife length.<\/p>\n<h3>6. Thickness, edge geometry, and weight<\/h3>\n<p>Thickness should be tied to a defined measurement position. Finished weight should also be specified separately from blade thickness.<\/p>\n<h3>7. Use limitations<\/h3>\n<p>If bone, frozen food, joints, hard shells, or other demanding materials are relevant, they should be confirmed specifically rather than inferred from the knife category.<\/p>\n<h2 id=\"a-better-way-to-compare-kitchen-knife-types\">A Better Way to Compare Kitchen Knife Types<\/h2>\n<p>For B2B product evaluation, the most useful sequence is:<\/p>\n<p><strong>Task \u2192 food \u2192 blade profile \u2192 stiffness \u2192 length \u2192 thickness and edge geometry \u2192 weight \u2192 use limitations<\/strong><\/p>\n<p>The category name remains useful, but it should not be the final specification.<\/p>\n<p>A chef\u2019s knife and a Santoku can both cover broad everyday preparation while using different profiles.<\/p>\n<p>A boning knife works around bone but should not automatically be treated as a bone-chopping tool.<\/p>\n<p>Slicing and carving knife terminology may overlap between manufacturers.<\/p>\n<p>And perhaps most importantly, a Chinese-style cleaver and a meat cleaver can look similar while being intended for very different work.<\/p>\n<p>For importers and product teams, the safest conclusion is simple:<\/p>\n<p><strong>Use the knife name to identify the product family. Use measurable specifications and explicit intended-use documentation to determine whether the knife actually fits the task.<\/strong><\/p>\n <section class=\"tastiva-references\"><h2>References<\/h2><div class=\"tastiva-source-basis\" data-news-upgrade=\"2026-08-24\"><ul><li><strong>Virginia Cooperative Extension.<\/strong> <a href=\"https:\/\/www.pubs.ext.vt.edu\/FST\/FST-268\/FST-268.html\">The Basics of Knife Skills<\/a>.<\/li><li><strong>Illinois Extension.<\/strong> <a href=\"https:\/\/extension.illinois.edu\/blogs\/simply-nutritious-quick-and-delicious\/2020-09-04-know-your-knives\">Know Your Knives<\/a>.<\/li><\/ul><p><em>Scope note:<\/em> These sources support the general principles discussed here; they do not prove the material, performance, compliance, or production history of any specific Tastiva product. Links last checked August 24, 2026.<\/p><\/div><\/section><\/main><aside class=\"tastiva-article-sidebar\" aria-label=\"Article navigation\"><h2>On this page<\/h2><ol class=\"tastiva-side-toc\"><li><a href=\"#start-with-the-cutting-task-not-the-category-name\">Start With the Cutting Task, Not the Category Name<\/a><\/li><li><a href=\"#chef-s-knife-a-general-purpose-kitchen-format\">Chef\u2019s Knife: A General-Purpose Kitchen Format<\/a><\/li><li><a href=\"#santoku-multipurpose-but-not-one-fixed-geometry\">Santoku: Multipurpose, but Not One Fixed Geometry<\/a><\/li><li><a href=\"#boning-knife-working-around-bone-is-not-the-same-as-cutting-through-bone\">Boning Knife: Working Around Bone Is Not the Same as Cutting Through Bone<\/a><\/li><li><a href=\"#slicing-knife-and-carving-knife-commercial-names-can-overlap\">Slicing Knife and Carving Knife: Commercial Names Can Overlap<\/a><\/li><li><a href=\"#chinese-style-cleaver-and-meat-cleaver-similar-shape-different-job\">Chinese-Style Cleaver and Meat Cleaver: Similar Shape, Different Job<\/a><\/li><li><a href=\"#why-thickness-and-weight-matter-but-do-not-define-the-category\">Why Thickness and Weight Matter \u2014 but Do Not Define the Category<\/a><\/li><li><a href=\"#blade-stiffness-should-be-treated-as-a-separate-specification\">Blade Stiffness Should Be Treated as a Separate Specification<\/a><\/li><li><a href=\"#seven-items-buyers-should-confirm\">Seven Items Buyers Should Confirm<\/a><\/li><li><a href=\"#a-better-way-to-compare-kitchen-knife-types\">A Better Way to Compare Kitchen Knife Types<\/a><\/li><\/ol><div class=\"tastiva-side-links\"><h2>Related guides<\/h2><p><a href=\"https:\/\/tastivaknives.com\/zh_cn\/kitchen-knife-types-by-task\/\">Knife types by task<\/a><\/p><p><a href=\"https:\/\/tastivaknives.com\/zh_cn\/kitchen-knife-edge-angle-and-thickness\/\">Edge angle and thickness<\/a><\/p><p><a href=\"https:\/\/tastivaknives.com\/zh_cn\/how-to-choose-kitchen-knife-length-by-food-size-workspace-and-user-control\/\">Choosing knife length<\/a><\/p><\/div><\/aside><\/div><nav class=\"tastiva-continue\" aria-label=\"Article links\"><p><a href=\"https:\/\/tastivaknives.com\/zh_cn\/news\/\">Back to News &amp; Insights<\/a><a href=\"https:\/\/tastivaknives.com\/zh_cn\/contact-us\/\">Discuss a knife specification<\/a><\/p><\/nav>","protected":false},"excerpt":{"rendered":"<p>A B2B guide to matching chef\u2019s knives, Santoku, boning knives, slicing knives, and cleavers to intended tasks using measurable specifications and explicit use limits.<\/p>","protected":false},"author":1,"featured_media":3114,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"disabled","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"page_builder":"","footnotes":""},"categories":[53,54,7],"tags":[],"class_list":["post-3127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knife-knowledge-buyer-guides","category-knife-selection-use","category-news"],"_links":{"self":[{"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/posts\/3127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/comments?post=3127"}],"version-history":[{"count":7,"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/posts\/3127\/revisions"}],"predecessor-version":[{"id":3219,"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/posts\/3127\/revisions\/3219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/media\/3114"}],"wp:attachment":[{"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/media?parent=3127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/categories?post=3127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tastivaknives.com\/zh_cn\/wp-json\/wp\/v2\/tags?post=3127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}