Common blade: 8–10 inches. A versatile all-purpose knife for slicing, dicing, and mincing. Its curved edge enables smooth rocking motions. A cornerstone of Western culinary tradition.

Common blade: 5–7 inches. A mid-sized knife suited for lighter tasks like slicing smaller vegetables and fruits. Bridges the gap between chef and paring knives.

Common blade: 3–4 inches. Designed for precision tasks such as peeling, trimming, and detailed cutting. Ideal for handling small ingredients with control.

Common blade: 5–7 inches. A Japanese multi-purpose knife optimized for slicing, dicing, and chopping. Features a sheepsfoot blade to promote clean, push-cut strokes.

Common blade: 6–7 inches. A Japanese vegetable knife with a straight blade designed for efficient vertical chopping. Minimizes sticking and cracking in produce.

Common blade: 6–8 inches. A robust knife used for heavy-duty tasks like cutting through bones and tough vegetables. Originated from Chinese culinary traditions.

Common blade: 8-10 inches. A multi-purpose Japanese knife used for slicing, chopping, and filleting. Traditionally reserved for head chefs, it combines the functions of a Yanagiba and Usuba.

Common blade: 9-12 inches. A long, slender Japanese knife designed for slicing raw fish and preparing sashimi. Its single-bevel edge ensures clean, seamless cuts.

Common blade: 8-10 inches. Designed to slice through bread and pastries without crushing. The serrated edge grips tough crusts while preserving soft interiors.

Common blade: 5-7 inches. A narrow, flexible blade made for precise removal of bones from meat and poultry. Allows clean separation of connective tissue.

Common blade: 10-14 inches. A long, thin blade optimized for carving thin, even slices of cooked meats, roasts, and poultry. Reduces tearing and preserves texture.

Common blade: 6-10 inches. A heavy-duty knife used for breaking down large cuts of meat and poultry. Its sturdy build handles joints and cartilage with control.

Common blade: 10-14 inches. A curved, narrow blade ideal for slicing smoked meats and large roasts. Its shape allows smooth long strokes with minimal friction.

Common blade: 4-5 inches. A sharp, pointed table knife designed for cutting cooked meat. Often serrated to effortlessly slice through seared surfaces.

Common blade: 8–10 inches. A long, narrow blade specifically designed for slicing cooked meats, ham, and large roasts. It ensures thin, even cuts while retaining juices and flavor.