Used in preparing fish, meat or vegetables. The blade is straight with a low tip. A granton edge blade keeps particles from sticking to the knife edge as you cut.
A long slim knife with a strong, semi-flexible blade enables clean slices with minimal strokes. Great for cutting roasts, hams, or turkey.
Cleaver – cut through thin or soft bones and sinew, and thick cuts of meat. Boning – separate meat from the bone, fillet and butterfly meats. It can be flexible for fish or poultry, stiff for beef or pork.