Type of Knife | Type of Blade/ Description | Length (Inches) | Profile Type | Angle of Cutting Edge |
Boning | Light duty, narrow blade, long and slender | 5 to 7 | Double Bevel | 13 |
Bread | Light to medium duty long thin blade for slicing | 8 to 14 | Double Bevel | 13 |
Bread | Light to medium duty long thin blade for slicing | 6 to 12 | Serrated | As is |
Butchers | Medium to heavy duty blade straight with a slight curve at end | 6 to 12 | Convex | 21 |
Ceramic | Light to medium duty | Various | As is | As is |
Cheese Knife (Hard) | Usually has something on side to help prevent cheese from sticking | 4 to 5 | Convex | 23 |
Cheese Knife (parm) | Slightly curved bottom | 2 to 3 | Convex | 27 |
Chef | Medium duty blade slightly curved at the tip | 4 to 10 | Convex | 19 |
Cleaver | Heavy duty blade used for chopping | 7 to 8 | Convex | 26 |
Filet | Light duty narrow flexible blade thin, narrow and flexible | 5 to 12 | V-Edge | 13 |
Fluting | Light duty | 3 to 4 | Double Bevel | 13 |
Japanese Style | Single chisel edge | Various | Chisel | As is |
Kitchen Knife | Light to medium duty general use | 6 to 8 | Convex | 19 |
Paring | Light duty general use very slender | 3 to 4 | Double Bevel | 13 |
Peeling | Light duty - sometimes reverse curve | 2 to 3 | Double Bevel | 13 |
Santuko | Medium to heavy duty blade | 7 to 9 | Convex | 19 |
Specialty Knives | Various | Various | Double Bevel | As is |
Trimming | Light duty | 2 to 3 | Double Bevel | 13 |
Utility Knife | Light to medium duty general use | 4 to 6 | Convex | 19 |
Vegetable Chopper | Light to Medium duty general useCleaver Square blade | 6 to 9 | Convex | 19 |
