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Vegetable knife: To cut, dice, slice and chop vegetables & greens.
Utility knife: For smaller cutting tasks alongside a santoku knife.
Meat knife: To break down tough muscle fibres in a piece.
Bread knife: To slice all kinds of breads.
Santoku knife: For fine and delicate slicing, dicing and mincing fruits, vegetable, herbs and fish.
Chef’s knife: For comfortably preparing proteins and slicing through thick pieces of meat.