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A tool or kitchen utensil used to cut, break or trim tougher textured food items. The skin or bones of poultry are typical examples of hard to cut parts of food being prepared.

A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks.

A useful kitchen tool for removing meat from lobster and crab legs and for deveining shrimp. When using the scissors, the first step in removing meat from a lobster is to crack the claws with the serrations located on the inner edges of the handles.

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

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