Types of Kitchen Knives

1. Commonly used for vegetables, fruits, and raw fish.
2. Versatile, everyday knife used for slicing, chopping, mincing, and dicing.
4. Use for preparing raw meat, especially large cuts.
6. The serrated edge helps cut soft foods with delicate centers without crushing them.
7. Cut through the skin of ripe tomatoes without crushing the soft flesh.
8. Cut fruits, herbs, proteins, and sandwiches.
9. Prepare garnishes and remove the veins from shrimp.

1. Make long, clean, and even slices for large fruits and vegetables
3. More flexible and narrower than boning knife.
5. Straight and rectangular blade for chopping, slicing, and shredding vegetables.
6. Designed to work around bones and separate meat from bones.