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chefs knife, knives, cutlery,

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.

serrated knife, serrated edge, types of kitchen knives,

Considered to be a type of utility knife that is used for many of the same tasks as the traditional paring knife.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A utensil that has a handle and a blade that may or may not be sharp-edged. Available in a wide variety of different types and sizes, a knife is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

A knife used for cutting foods served as a main course such as steak and chicken. The knife usually has a blade that is 4 to 6 inches long and varies in thickness.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

A knife with a blade made from zirconium oxide, also referred to as ceramic zirconia, a very durable and hard substance that is only slightly softer than the hardness of diamonds.

A traditional Japanese knife used for preparing a variety of foods quickly and with ease. Exceptionally sharp-edged, the Sashimi Knife typically has a hollow-ground blade that is 16 to 18 inches in length.

The storage device used to hold knives that may consist of a wooden or plastic block configured to hold a specific set of utensils or a block that simply holds a random group of kitchen knives used for food preparation.

A knife consisting of a thin flexible blade, typically 6 to 11 inches long, used for filleting fish....

A serrated edged knife used to slice food that has a tough exterior and a softer middle, such as tomatoes or salami.

The type of knife that is most often considered to be a serving utensil for cutting cakes at events such as graduations, weddings, and other celebrations.

A small knife with a blunt edge blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls.

A kitchen tool designed to remove cleanly file or hone the cutting edges on the steel blades of knives and other utensils with cutting edges.

Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients.

A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat. Typically, the knife will have a sharp, beveled blade that can be inserted into the tightly closed shell to pry the shell apart.

A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread.