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Types of Knives
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Utility Knife
A knife that falls between a chef's knife and paring knife in size. It can be used for chopping smaller vegetables and slicing meats.
Filleting Knife
A knife with a very thin and flexible blade used for filleting fish.
Santoku Knife
A Japanese-style knife known for its 'three virtues': slicing, dicing, and mincing. Features a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point.
Paring Knife
A small knife with a 3-4 inch blade, designed for peeling and other small or intricate work like de-veining a shrimp, removing the seeds from a jalapeno, or cutting small garnishes.
Chef's Knife
An all-purpose knife with an 8-12 inch blade, used for chopping, slicing, and mincing.
Cleaver
A heavy, broad knife used for cutting through bone and meat with a chopping motion.
Carving Knife
A long, thin knife designed to cut clean slices of meat from large roasts, turkeys, hams, and other large cooked meats.
Boning Knife
A knife with a thin, flexible blade that's used to remove bones from cuts of meat.
Nakiri Knife
A Japanese knife with a straight edge used for chopping vegetables, it features a double bevel and is designed to make full contact with the cutting board to achieve clean, precise cuts.
Bread Knife
A long knife with a serrated edge, ideal for cutting bread without crushing it.
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