If you only have one knife, this is the one you need. Available in different sizes to fit your hand, it can be used to cut everything from chicken to carrots.
Paring – peel, trim, clean, core and garnish fruits and vegetables. Utility – for light cutting (cucumbers, larger apples, smaller squash) and carving medium-sized roasts or poultry.
Cleanly cut through thick crusty bread, soft loaves, cakes or softer meats without pushing it down or crushing it.
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.
