Chef's knife is more formal than kitchen knife, and kitchen knife is also used in kitchen, which is more colloquial. The classification and function of kitchen knives are becoming more and more detailed, from the era when a kitchen knife dominated the world to the era of combined knives dedicated to knives today.

Second, the audience is different.

The user of chef's knife is generally a professional chef, and the user of kitchen knife is generally an ordinary person who cooks at home.

Third, the use of different places.

Chef's knives are generally used in hotel restaurants, and kitchen knives are generally used in families.

Extended data:

China kitchen knives can be roughly divided into mulberry knives, slicing knives, civil and military knives, bone cutting knives, Jiujiang Bay, barbecue knives, peeling knives and duck slicing knives.

Mulberry knife: rectangular, thin and long, generally black on the top and white on the bottom. It is the lightest and most commonly used knife. It can be used to cut meat and vegetables, but not bones, because the slit angle is extremely small and it is easy to get stuck with the knife.

Slicing knife: rectangular, wider than mulberry knife, hence the name silk dress, used for cutting things. It can be used to cut transparent meat slices (similar to a mulberry knife), which is generally heavy and cannot be used to cut bones (also called Wen Dao).

Military and civilian Dao: rectangular, thicker than flat Dao, with larger opening angle. Can be used to chop chicken bones, cut vegetables, chop, cut and scrape skin. It is widely used in modern families.

Bone cutter: rectangular, with protruding abdomen, large, thick and heavy, used to cut ribs, fish heads, chicken thighs and other bones, with a blunt blade.

Jiujiang Bay: Most hotels have them. The blade is obviously wider than the tail, the back of the knife is curved, the meat is cut raw, the head is big and the back is thick, and it specializes in cutting big bones.

Barbecue knife: used to cut cooked food, sausages and the like.

Skinning knife: a knife specially used for skinning shrimp dumplings, with no blade.

Duck slicing knife: a knife used to cut Beijing roast duck, long and narrow, generally about 5cm wide and narrow.

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