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 use Cleaver Square blade

6 to 9

Convex

19