~CLEAVER : 33 cm ~FILLET : 31 cm ~CARVING : 30 cm ~UTILITY : 33 cm ~PARING : 27 cm ~CHEF : 36 cm ~SANTOKU: 33 cm ~BREAD : 37 cm CHARACTERISTICS:
~Sharp ~Versatile ~Durable ~Tapered Edge PURPOSE:
1. Cleaver: A heavy-duty knife designed for chopping through bones and tough meats. Its wide blade makes it great for butchering tasks.
2. Fillet Knife: This knife has a flexible blade that allows you to easily fillet fish. It helps in removing skin and creating clean fillets.
3. Carving Knife: A long, thin knife used for slicing cooked meats like turkey or roast. It ensures even, thin slices for a nice presentation.
4. Santoku Knife: A versatile Japanese knife that's great for slicing, dicing, and mincing. Its design often includes a granton edge to prevent food from sticking.
5. Utility Knife: This knife is a good middle ground between a chef's knife and a paring knife. It’s perfect for various kitchen tasks like slicing sandwiches and cutting fruits.
6. Paring Knife: A small knife ideal for peeling fruits and vegetables and performing intricate tasks that require precision.
7. Chef Knife: An all-purpose knife that can handle a wide range of cutting tasks, from chopping vegetables to slicing meat. It’s a staple in any kitchen.
8. Bread Knife: A serrated knife specifically designed for slicing bread without crushing it, allowing for clean, even slices.
