I Believe in Using the Right Tool for the Job.

That’s why I geek out over weird knives like these. Sure, you could use a chef’s knife for a multitude of purposes, but if you break down whole chickens or make noodles at home, you cannot beat using a tool designed specifically for that purpose. Here are some cool knives that might make your food life a heck of a lot easier.

When you think noodles, you probably don’t think knives. However, this menkiri, aka a noodle-cutting knife, is the ideal tool for cutting a folded sheet of fresh dough. My pal Chris Cosentino collaborated in the design of this one and it rocks. You’ll be able to cut beautiful, even noodles, as well as homemade pastas.

What do I do with this thing: slice bread, cut fruit or spread mayo on a sandwich? Trick question—it’s all three. The low-frequency serration makes the knife perfect for slicing delicate thin-skinned fruits and vegetables, but it works just as well for chopping and slicing. The broad blade and curved belly allows for easy rocking on the cutting board. The wide blade with its rounded tip also makes for easy schmearing, and the serrations work like a bread knife, so you can cut a sandwich in half without tearing. Try it and you’ll be amazed at how often you’ll find yourself reaching for this multi-function knife.

Haven’t you always wondered how people make those fancy radish rosettes or turn a watermelon into a shrine to Ellen DeGeneres? It has everything to do with this classic bird’s beak knife. The curved shape lets you cut with extreme precision, peel a fruit or vegetable without removing too much rind, and cut out blemishes. It’s a specialty knife to be sure, but if presentation is important to your cooking, you’ll want to make this knife part of your collection. Looking for inspiration? I love this YouTube channel. Sure, she sounds like a robot, but her edible art is stunning.

Every chef I know has this exact knife. This boning knife is ideal for breaking down a chicken, removing poultry breasts from the bone and cutting through joint cartilage. Scoring and trimming is a breeze, too—and you can use the blade’s spine for scraping. This is one of the most used knives in my kitchen and when I’m on the road for work, I always bring it along.