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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.

chefs knife, knives, cutlery,

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 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.

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

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 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 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 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.

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

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.