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The Great Aussie Knife Debate: Chef’s Knife vs. Kitchen Knife

June 18, 2024

Cooks across Australia are slicing and dicing in a heated debate: Chef’s knife or kitchen knife? While the former is an indispensable tool of the culinary arts, the latter is… well, it’s got its own place in the cookery. 

The Chef’s Knife: A Culinary Extension

The Chef’s Knife is said to be almost an extension of the hand of the cook. As is clear from its name, the shape of a chef’s knife is most versatile – the widest part (for precise and clean slices) is placed at the centre of the blade, which is 6 to 12 inches (though most are near the 8-inch mark) and has a dark, sharp edge. 

This knife is used to cut, dice and chop food of all sorts – it’s the kitchen’s workhorse, allowing for multiple cutting motions while being comfortable for long periods. This knife is indispensable to any cook – professional or home.

The Kitchen Knife: Specialised and Diverse

The Kitchen Knife covers the whole family of specialised knives across the chopping block, from the chef’s knife to a serrated bread knife to a minuscule paring knife. 

They are not as generally useful as a chef’s knife, but they are much more effective on their own terrain than any allrounder. 

The Debate Cuts Deep

It’s a question not just of cutting technicality but of philosophy. On one side is the proponent of the Chef’s Knife, adopting the ‘less is more’ approach to arming for the kitchen, its versatility earning it its name. 

Opposing it is the Kitchen Knife brigade, which extols the purity of a specialised tool, each bespoke blade performing like a proverbial hot knife through butter.

Here’s a Brand Where You Would be Splitting Hairs over Which is Best

Giesser is a renowned name in culinary knives: the company was originally established in 1776 in Winnenden, Germany, as a local tow cable forge. As the company’s history continued, it grew into a global maker of professional knives known worldwide for being the symbol of strength, accuracy and craftsmanship.

Their surgical-grade Giesser Chef’s Knives have chrome molybdenum steel blades hardened in a dry vacuum to a perfect balance of rust-proofing and long-term sharpness. 

The blades are expertly sanded and polished, and the final honing is done by hand to ensure perfect sharpness from the start.

Ahead of the Rest in Ergonomics

The renowned ergonomic shape of Giesser knives enables a balanced, firm grip on any hand. This is how its contours facilitate the hand’s natural movement into a scissor-like cutting motion and offer excellent stability during any kind of work. This type of knife is a firm favourite among chefs and anyone who enjoys cooking. 

The Giesser Kitchen Knives are available in a complete range of specialised knives with individual contours for your ideal working methods.

The Metal and Craftmanship Make the Difference 

From the point of a paring knife to a broad blade, all Giesser knives are made in the same hardening facility from the same high-grade chrome molybdenum steel. 

Matt-polished for optimum rust resistance. The final sanding or fine honing remains in the hands of craftsmen for ultimate razor sharpness.

Don’t forget the Handle – It’s as important as the Blade

As mentioned above, they’re shaped ergonomically for a firm grip and crafted from various traditional and modern materials, from wood to composites, depending on the handle and the owner’s preference.

In the following years, Giesser broadened its assortment with traditional knives and added innovative designs to meet the changing requirements of the food industry. As a result, the company has devised functional and aesthetic blades.

The Chef’s Knife is a square-edged, razor-sharp, textbook-perfect tool that is part of Giesser’s full range, which includes:

  • Kitchen Knife
  • Filleting Knife
  • Chef’s Knives
  • Fishing Knife
  • Carving Knife
  • Paring Knife
  • Serrated Knife
  • Boning Knife
  • Cutting Knives
  • Butcher Knife 
  • Boning Knife and Steak Knives. 

Giesser’s legendary perfectionism, combined with a passion for innovation and an understanding of the requirements of anyone who takes cooking seriously, is evident in all its products. 

Giesser knives have a heritage and a history behind them. And whoever chooses to use them will certainly be rewarded.

Protect Your Investment

To protect your Giesser Chef’s Knives and Kitchen Knives and enhance their longevity, it is recommended that they be stored clean, sharp, and ready for everyday use. Here are helpful tips for keeping them in showroom condition and ready for the next day’s cutting, chopping or skinning:

  1. Keep Sharpening it with Honing Steel: Despite performing the same basic action repeatedly, a well-used blade must be honed regularly to keep its edge true so it cuts correctly.
  1. Proper Care: Hand wash with warm water and mild detergent after each use; never use a dishwasher, as the environment will harm the steel and the handle.
  1. Dry Well: Get those chores done, and then dry your knives with a soft cloth right away to avoid water spots and rust. 
  1. Considerate Storage: Keep your knives in a knife block or on a magnetic strip out of the way of other utensils, sparing the blade unnecessary contact and preventing them from becoming dull.
  1. Professional Sharpening: Although Giesser knives will hold an edge longer than just about any other knife, they will eventually need to be sharpened. Have them sharpened professionally so that they return to their original sharpness without damaging the blade.
  1. Use Correct Cutting Surfaces: Never cut on anything that will dull the edge, such as glass, stone or wood; go straight for the plastic board.
  1. Don’t Abuse Them: Use knives for the tasks they were designed to do. Don’t try to open cans with them or divide frozen bits of food by prying them apart with your blade; you might chip it.


So which knife, you ask, is the must-have for the Australian kitchen? Well, it is as versatile as our taste in food! The ultimate wisdom is knowing that it is both if you have a Chef’s knife or a Kitchen knife. It is the chef who makes the knife and the knife that makes the chef, in collaboration, create the flavours of Australia.