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| Also known as chef's knives, they are the most versatile, indispensable, "workhorse" of knives. They can be used for virtually any type of cutting task. |
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| Originated in Japan, but have become an American favorite. Good curvature on the edge makes them ideal for chopping tasks, and their wide blades allow you to scoop up what has just been chopped. The addition of "kullens", hollowed-out ovals on the sides of the blades, helps you make paper-thin cuts. |
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| Designed for small chopping tasks and for working with hand-held fruits and vegetables. Ideal for peeling and garnishing. |
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| Use these knives to slice through small pieces of meat, cold cuts or fruit. Some come with serrations making them ideal for tomatoes and bagels or any food with crusty outsides and soft insides. | |
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| The flexible blade is designed for removing skin and bones from fish, or small delicate fowl. Their shape may resemble that of either a boning knife or utility knife. | |
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| Use this knife to separate flesh from the bones of meats and poultry. Their special "S" shaped edges and stiff thin blades are designed to pierce the flesh and then closely follow the contours of bone. | |
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| Their serrated edges can be used on anything with a tough skin or crust protecting a soft interior, such as bread. Great for large cantaloupes and pineapples. | |
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| Use to carve your turkey, roast or ham. Some have rounded tips which give a very straight cutting edge to maximize contact with the food. "Kullens", or hollowed-out areas, can be found on some slicers. These minimize friction, capture juices and allow your knife to glide through meat with ease. | |
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