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Types of Knives

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Utility Knife

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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.

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Filleting Knife

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A knife with a very thin and flexible blade used for filleting fish.

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Santoku Knife

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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.

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Paring Knife

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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.

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Chef's Knife

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An all-purpose knife with an 8-12 inch blade, used for chopping, slicing, and mincing.

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Cleaver

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A heavy, broad knife used for cutting through bone and meat with a chopping motion.

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Carving Knife

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A long, thin knife designed to cut clean slices of meat from large roasts, turkeys, hams, and other large cooked meats.

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Boning Knife

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A knife with a thin, flexible blade that's used to remove bones from cuts of meat.

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Nakiri Knife

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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.

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Bread Knife

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A long knife with a serrated edge, ideal for cutting bread without crushing it.

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