Boning knife |
A knife with a blade approximately six inches long, thinner and shorter than the chef's knife used to separate raw meat from bones. |
| Bread knives |
Usually 8-9 inches long with serrated edges used to cut bread. |
| Chef's Knife |
All purpose knife used for chopping, slicing and mincing. The blade is 8-14 inches long |
| Cleaver |
A knife with a rectangular blade heavy enough to cut through bone, used for chopping. |
| Deba Knife |
Used in Japan for butchering fish and chopping hard vegetables, these knives have a broad blade that is thick at the back and tapers sharply midway down. |
| French Knife |
All purpose knife for chopping, slicing and mincing. It will usually have a blade of 8-14 inches long. |
| Filleting Knife |
A Knife with a flexible blade used for filleting fish. It's size is similar to a boning knife. |
| Palette knife |
A long-handled wide knife with a rounded blade and blunt sides, made from metal or plastic or a combination of the two. It us used to remove portions of food from baking trays, turning food that is being cooked in a pan or spreading icing or whipped cream evenly over a cake. |
| Paring knife |
A short knife with a 2-4 inch blade used for paring and trimming vegetables and fruits. |
| Sashimi knife |
It has a long, extreme thin blade for preparing sashimi and sushi. |
| Tako knife |
It has a long, thin blade with a blunt tip used in eastern Japan for precisely filleting and slicing fish. |
| Slicer |
This knife has a long blade with a round or pointed tip, which can be flexible or rigid. It may be taper-ground or have a fluted edge.
It is used for slicing cooked meat. Some cooks make a distinction between a heavier, thicker carving knife (for cutting through joints) and a lighter, thinner slicing knife. |
| Tourne knife |
A knife with a curved blade, the size of a paring knife. |
| Usuba knife |
Japanese equivalent of the Chinese cleaver, used for precise cutting, slicing, chopping, and mincing.
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| Santoku knife |
Japanese equivalent of a European chef's knife but has a shorter, narrower blade, low tip instead of a point and a straighter edge. It is ideal for slicing vegetables. |
| Utility knife |
A chef's knife that is 5 to 6-1/2 inches long, and sometimes has a serrated edge it can grip tomatoes and soft-skinned fruits. The serrations make them less useful for making clean cuts. |
| Yanagi knife |
The western Japanese equivalent of the tako, but has a pointed blade. |
