CHEF KNIFE

( 7″ – 18 cm )

Best for slicing, chopping, dicing, mincing, julienne cuts, disjointing large cuts of meat and even smashing garlic

BREAD KNIFE

( 8″ – 20 cm )

Best for slicing bread without breaking or crushing

CARVING / SLICER KNIFE

( 8″ – 20 cm )

Best for cutting around the bone of meat, slicing roasts, large pieces of fish or salmon

UTILITY KNIFE

( 5″ – 13 cm )

Best for cutting larger vegetables and sandwich meats that are not large enough for a chef’s knife

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