kokkiveitsi

Kokkiveitsi is Finnish for chef's knife, a general-purpose kitchen knife central to Western cooking. Etymology: kokki means cook and veitsi means knife, reflecting its role as a standard tool in many kitchens.

Design and use: It features a broad, slightly curved blade with a pointed tip, suitable for chopping, slicing, dicing, and mincing. Typical blade length ranges from about 20 to 24 cm; longer variants up to 28 cm are common in professional settings. The handle is usually made of wood, synthetic polymer, or composite materials and shaped for balance and comfort.

Variants and materials: Western-style kokkiveitses have a thicker, tougher blade and a more pronounced curvature, while Japanese-style versions are typically thinner and sharper with a straighter edge. Common blade steels include high-carbon stainless and martensitic stainless; finish options vary. In use, the knife is versatile and often paired with a honing rod and a sharpening stone.

Maintenance and safety: Hand washing and drying after use are recommended; avoid dishwasher exposure to preserve edge and handle. Regular honing maintains the edge, with periodic sharpening based on use. Use a stable cutting board and proper technique to protect the blade and prevent accidents.

In Finnish kitchens, kokkiveitsi is a staple tool found in both households and professional settings, representing the standard chef's knife across many cuisines.