6 to 14 inch rigid blade with a tip that curves up at a 25 degree angle. used to cut meat, poultry, and fish
Rigid blade that is only 2 to 4 inches long can use the knife to pare a thin outer later, or peel from fruits and veggies
A small knife with a thin, angled 5 to 7 inch blade. used to remove bones from meat, fish, poultry, or even to trim fat from meat.
Has a long, thin blade that is ideal for cutting large foods. the tip of the knife may be pointed or rounded the blade itself may be serrated- meaning tooth like.
has an 8 to 9 inch blade with a pointed tip. the blade may be rigid, or flexible. typically used to fillet
Similar in size to a paring knife, but has a curved blade that appears as a bird's beak. is used to trim potatoes and vegetables into shapes similar to footballs.
also known as the French Knife the most important knife for a chef 8-14 inch triangular blade used for: peeling, trimming, chopping, slicing, and dicing.