Koksmes

Koksmes is a term used in several Scandinavian languages to denote a kitchen knife, typically the chef's knife, the standard multipurpose knife in Western kitchens. It is designed for a wide range of food preparation tasks, including slicing, dicing, and chopping.

A koksmes usually has a broad blade with a gentle curve and a length of roughly 20 to 25 cm (8 to 10 inches), though blade lengths can range from about 15 to 30 cm. The edge is sharpened along most of the blade; many versions are forged from steel, while others are stamped. Handles vary in material, including wood, plastic, and composite, and the knife may be balanced toward the handle for control.

In use, the koksmes serves as the primary work knife for vegetables, fruit, meat, and fish. It is not typically intended for boning or heavy-duty tasks such as prying bones. Care involves hand washing and drying after use, regular honing to maintain the edge, and periodic sharpening when the blade becomes dull. Store it safely in a block or on a magnetic strip.

The modern chef's knife evolved in European cutlery traditions in the 19th century, with stainless steel becoming standard in the 20th. The term koksmes reflects its Scandinavian usage; today a wide range of brands and materials are available, but the core design remains the same: a general-purpose kitchen knife used for many cutting tasks.