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Kitchen Knife Guide

Opinel Knife Guide

We get it! Choosing the right knife can be a tedious task. So many choices and so many price points... At Opinel, we like to keep things simple so that you can pick the best knife in total confidence!

We put together this guide to share basic knowledge and tips on how to choose your new favorite kitchen knives.

Anatomy of a Knife



Opinel Selection


Opinel offers 3 collections of chef knives for 3 levels of users.

We recommend to make your decision based on your knife skills, aesthetic preference and budget.

But wait, which one are you?


Collection Parallele Intempora Les Forgés 1890

User Profile

Home Cook

Home Chef

Skilled Chef

Image (Chef knife)

Stainless Steel


Sandvik® 12C27M


100% Forged Blade

Full tang (balance)


Blade Hardness

56-57 HRC

56-57 HRC

56-57 HRC

Dimpled Blade Santoku

Handle Material

Varnished Beechwood

Poly-Reinforced Fiberglass

Stabilized Beechwood

Rivetless Handle

V-Grip (sustained comfort)

Lifetime Limited Warranty


$15 - 49

$39 - 79

$89 - 179



The right tool for the right task



Versatile Knives

Santoku Knife

Easily cut fatty ingredients like salmon and butter, slices won't stick to it's dimpled blade, making cutting more rapid. (Dimpled Santoku is only available in Intempora and Les Forges)

6" Chef Knife

Every bit as worthy as its 8" older brother. A 6" chefs knife makes quick work of any kitchen task. A great tool for home chefs with limited knife skills.

8" Chef Knife

A daily driver for any chef in the kitchen. Use it to chop, cut, slice and mince. Chef knives are great because they can be used just about anywhere in the kitchen. It's only weakness is a tough-crust loaf of bread.

Paring Knife

Short and pointed for delicate, precision cutting. Peel vegetables, garnish dishes and trim just about any ingredient in the kitchen. You know that small knife you see chefs pull out on TV? Yep, it's a paring knife!

Carving Knife

A straight blade for cutting roasts and poultry. The long slender profile makes it a kitchen workhorse that's great for just about any task except chopping.


Specialized Knives

Fillet Knife

For filleting fish and cutting thin slices, the flexible blade makes quick work of any fish.

Bread Knife

Serrated and curved to make cutting easier. For slicing all sorts of bread, cutting through tough rinds. It even makes a great watermelon and pineapple knife.

Boning Knife

Pointed and rigid, a boning knife makes cutting pesky sinew off meat a breeze. The hand guard lets you use it like a dagger to quickly remove bones and ligaments from your butchering tasks.

Carpaccio Knife

A highly specialized knife. Carpaccio knives feature long, flexible blades which are great for cutting extremely thin slices of meat and fish with a sweeping motion. (Only available in Parallele)



Quick Tips


Opinel knives will last you a lifetime if you look after them.

Here is what we recommend to keep your knives in good condition for years to come.

Keep your knives clean by rinsing well and drying them with a towel after each use. For maximum longevity, avoid putting knives in the dishwasher. The heat and detergent used can affect the lifespan of any knife.

Keep your knives sharp: dull knives are more dangerous than sharp knives. For that reason, we recommend you sharpen your knives as soon as they show any sign of dullness. You can use sharpening stones and steels. This is also fun to learn and you will impress your friends!

Use a cutting board: cut on a wooden or synthetic board to prevent blade damage and increase safety. Always use the back of the blade to scrape the food into your dish.

Knife Sharpening 101