Types of Knives
There are a huge variety of knives available today. You should consider the price, function and maintenance of the knife you are buying. A good quality knife is essential if you want a cutting edge with a comfortable handle that will last a number of years.
Boning Knife
Used for removing bones from meat, poultry and fish. A boning knife has a narrow blade with a sharp point and is usually approx 5-7 inches in length.
Carving Knife
A carving knife is used to cut thin slices of meat. It is quite a large knife with a thin blade to make precise cuts when cutting slices from cooked meats.
Chefs Knife
A chef's knife or cooks knife is a general purpose knife made to carry out many kitchen duties. It does not have one particular use but can be used for slicing, chopping and general cutting of food. A chef's knife will typically be between 6-12inches and will be the knife which is used most in many kitchens.
Fillet Knife
A fillet knife is specifically used to fillet and prepare fish. Essentially it is a long boning knife of approx 6-11 inches long.
Paring Knife
A paring knife is used for more delicate kitchen work such as peeling and cutting smaller foods. Essentially it is a general purpose chef's or cooks knife but smaller, approx 2-4 inches in length.
Sashimi Knife
A Sashimi knife is used to prepare raw fish (sashimi), to prepare sushi. They are approx 7-15 inches in length with a long slender blade.
Tomato Knife
A tomato knife is a small knife with a serrated blade.
Utility Knife
A utility knife is a multi-purpose knife used for a variety of cutting duties. Some have serrated blades and some plain. They are generally approx. 4-7 inches in length.