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A Japanese knife used mainly for chopping vegetables.

Tool used to re-align blade edges between full sharpenings.

Designed to separate meat from bones.

Scissor-like tool for various kitchen tasks such as cutting herbs or opening packaging.

For peeling and trimming fruits and vegetables.

Serrated blade used to cut bread and other baked goods without crushing.

For general use, larger than a paring knife but smaller than a chef's knife.

General purpose knife with a flatter edge and sheepsfoot blade that curves down.

Used to filet and prepare fish.

Typically used at a dining table to cut steak and other tough food items.

Intended for spreading butter or other spreads on bread.

Used to hold meat in place while carving or cutting.

Used to chop through meat and bone with a heavy blow.

Used for cutting pastry dough and pasta.

Designed to open oyster shells.

General use for chopping, slicing, and mincing all types of food.

Used to cut through hard or soft cheeses.

Used to slice and for making juliennes; requires extreme caution.

Used to slice thin cuts of meat.