Knife Blade Shapes
Each Knife has its purpose. Some are more versatile than others.
Here are the most common knife blade shapes
Paring Knife
Fruit peeling, cutting and decorations
Paring Knife
Fruit peeling, cutting and decorations
Flat Cut Paring Knife
Small fruit and vegetables mincing and dicing
Utility Knife
Versatile. Precision cutting of small meat cuts, fruits and vegetables
Steak Knife
Table use. Steak and other meat cuts
Utility Knife
Versatile. Precision cutting of small meat cuts, fruits and vegetables
Boning Knife
Meat, bone and rind peeling
Santoku Knife
Versatile and precise. Vegetables, fish and meat mincing, cutting and dicing
Nakiri Knife
Specialty knife. Fast and precise cutting, mincing and dicing vegetables and fruit
Chef Knife
Versatile and strong. Meat and large vegetable cutting, mincing and chopping
Bunka Knife
Versatile, light and precise. Slicing, dicing and chopping, especially fish, medium vegetables, large fruits
carving Knife
Fine slicing for meat and fish (sashml/sushi)
Bread Knife
Pastry backings, such as cakes, breads,toast slices. Can be used for frozen food
Deba Knife
Specialty Knife. Single bevel blade. Rough processing of whole fish, bone and separation.
Bone chopper
Specialty Knife. Food with bone processing
Cleaver
Specialty Knife. Cutting, mincing and dicing large vegetables and fruit
Cheese Knife
Cheese cutting and peeling
Frozen Food Knife
Frozen meat, vegetables, and braed
Granton Carving Knife
Meat, large fruit, vegetable and cake slicing
Ham Knife
Specialty knife . Flexible boning filleting and skinning ham and salmon slicing andmeat trimming
Roast Carving Knide
Roast slicing
Sashimi knife
Specialty Knife. Single bevel blade. Thin raw fish slicing. Avoids food compression upon slicing to preserve fish texture, flavor, and freshness
Sakimaru Knife
Specialty Knife. Single bevel blade. Thin raw fish slicing. Avoids food compression upon slicing to preserve fish texture, flavor, and freshness
Kititsuke Knife
Specialty Knife. Single bevel blade. Thin raw fish slicing. Avoids food compression upon slicing to preserve fish texture, flavor, and freshness
Sharpening Rod
Honing straightens the knife edge. Honing does NOT sharpen Knife edge
Roast Fork
Specialty use. Roast handling