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Knives

Need knives? Sharpen up on top types

paring knife

Paring

2 to 4-inch blade

All-purpose small blade with a plain edge

Offers close control for precision work like Dicing, mincing, peeling & coring

Perfect for small or delicate foods like fruit, garlic & shallots

chef's knife

Chef’s

8 to 12-inch blade

Large, broad, heavy blade that works well with a rocking motion

Considered the most important, versatile go-to knife

Great for cutting large veggies, meats, bones

santoku knife

Santoku

6 to 7-inch blade

Light, straight blade with a blunt end & dimples that prevent foods from sticking

Multipurpose knife

Ideal for chopping cheeses, large fruits, veggies & herbs quickly

Type

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