A 1.Chef Knife: A kitchen tool for chopping, dicing, mincing and slicing.
2.Santoku Knife: A versatile knife for cutting meat, vegetables, and fruits.
3.Bread Knife: Serrated knife for cleanly slicing bread with a hard exterior.
4.Carving Knife: Thin and long blade to slice large cuts of fish, meat and poultry.
5.Utility Knife: Daily use for slicing, dicing and chopping.
6.Paring Knife: Design for vegetables as well as fruits.
7.Steak Knife: Design for effortlessly slicing through beefsteak of the table.
8.Cleaver: For breaking down large cuts of meat and cutting through bone.