Each knife has specific use; proper care will insure long life.

PARING KNIFE
Short, rigid knife with a sharp point used for paring trimming, decorating and other small cutting jobs.

UTILITY KNIFE
Slightly longer than the paring, it is used for all of the odd jobs in the kitchen, from coring fruits to slicing sandwiches.

COOK’S KNIFE
Also called a chef’s knife, a very strong, rigid blade used for chopping, dicing, slicing, or mincing. The wide blade protects the hand.

BONING KNIFE
Narrow, rigid blade with an upward curve used for removing meat and poultry from bones.

SLICING KNIFE
Long thin straight blade used to cut thin even slices of meat or poultry.

CARVING KNIFE
Long thin blade used to slice meat. The blade’s upward curve is used to cut meat from the bone.

FILET KNIFE
Very thin, flexible blade used for the delicate task of removing the bones from raw fish.

HAM KNIFE
Long, round-ended blade used to cut thin, even slices of closely grained meat. Available with air pockets, which collect fat to lubricate the knife during cutting, resulting in a smoother cut.

SALMON KNIFE
Narrower than a ham knife, used to cut very thin slices of salmon. Available with air pockets.

BREAD KNIFE
The serrations allow for cutting thin slices of bread without tearing.

TOMATO KNIFE
Small serrated blade used for cutting tomatoes and other fruits without tearing.

STEAK KNIFE
Used for cutting meat at the table.

CLEAVER
Strong, thick, heavy blade used to chop meat or sever joints.

SANTOKU KNIFE
Also known as a Japanese cook’s knife, with air pockets that result in a smoother cut. Also used to cut vegetables.

SPATULA
Used for spreading icing, folding soft mixtures, or lifting and turning omelets.