A kitchen knife is any knife that is intended to be used in food preparation, as opposed to a table knife used when eating, as part of a set of cutlery. While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife. Kitchen knives can be made from several different materials, though the most common is a hardened steel blade with a wooden handle.
Historically, knives were made in "knife cities" that are noted for being the best at their production in that country with the pre-emininent, in Europe, being: Sheffield in Yorkshire, North of England; Thiers, Puy-de-Dôme in the Auvergne of France; Solingen in the Northern Rhineland of Germany; and Eskilstuna of Södermanland in Sweden. Each of these produced knives in a styles particular to the city, with Thiers especially being noted for the French point of Laguiole and steak knives. Whereas in Japan, there are many dispersed centres of kitchen knife production due to diversification that followed in wake of legislation restricting the production of sword-making. These are Tsubame-Sanjō in Niigata Prefecture, Seki in Gifu Prefecture, Sakai in Osaka Prefecture, Takefu-Echizen in Fukui Prefecture, and Tosa in Kōchi Prefecture amongst a number of others. Each area have their own style of knife, with Sakai in Osaka favouring the "sheep's foot" or drop point, in contrast to the square-tipped style of Edo, modern-day Tokyo.
