In cooking, a chef’s knife, also known as a cook’s knife, is used in food preparation. The chef’s knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most western cooks.
A chef’s knife generally has a blade eight inches (20 centimeters) in length and 1 1⁄2 inches (3.8 cm) in width, although individual models range from 6 to 14 inches (15 to 36 centimetres) in length.
Japanese Chef Knives:
A Japanese Gyuto (Gyūtō), literally meaning ‘beef knife’, is the Japanese version of a French (or Western) chef’s knife.
The Santoku knife is basically a Japanese style chef’s knife. It’s smaller lighter sharper with a different blade shape.
The Chinese chef’s knife is completely different and resembles a cleaver.
A modern chef’s knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.