Couteau de Chef (French Chef’s Knife)

The foundational Western general-purpose kitchen knife, with a broad, curved blade suited to a rocking chopping motion, that became the basis for professional Western culinary knife standards worldwide.

Material & Construction

A broad, tapered steel blade with a curved edge specifically suited to a rocking cutting motion, paired with a full tang and riveted handle in professional versions.

Traditional Uses

General-purpose chopping, slicing, and mincing across nearly all Western culinary tasks, functioning as the single most-used knife in most professional Western kitchens.

Modern Availability / Equivalents

This is itself the globally standard general-purpose kitchen knife, with countless manufacturers worldwide producing knives directly based on this design.

Care & Maintenance

Hand-wash and dry promptly; sharpen and hone regularly given its role as the primary all-purpose blade in most kitchens using it.