Kitchen Knives are any knives that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, and a small paring knife – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials. Boker, KAI, Cold Steel and many other famous knife brands also make kitchen knives.
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Also known as a cook's knife or French knife, the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver making this knife the all purpose heavy knife for food preparation. Chef's knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size.
A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 6 and 10 cm (2½ and 4 inches) long.
16th century French bookbinders used a tool also known as a paring knife (couteau à parer) to thin the edges of the leather binding being prepared to cover a book in order to ensure it was neater and stuck better to the board. The knife was a large piece of steel, very thin at the cutting edge, with a wooden handle.
A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices.
A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature kullenschliff (Swedish/German: "hill-sharpened") or Granton edge (scalloped blades) to improve meat separation. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef and pork and venison
A meat cleaver is a large, most-often rectangular knife that is used for splitting or "cleaving" meat and bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy blade that is thick from the spine to quite near the edge. The edge is sharply-beveled and the bevel is typically convex. The knife is designed to cut with a swift stroke without cracking, splintering or bending the blade. Many cleavers have a hole in the end to allow them to be easily hung on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat. The cleaver most often found in a home knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy cleavers with much thicker blades are often found in the trade.
A "lobster splitter" is a light-duty cleaver used mainly for shellfish and fowl which has the profile of a chef's knife. TheChinese chef's knife is sometimes called a "Chinese cleaver", due to the rectangular blade, but it is unsuitable for cleaving, its thin blade instead designed for slicing; actual Chinese cleavers are heavier and similar to Western cleavers.
A cleaver is most popularly known as Butcher knife which is the commonly used by chefs for cutting big slices of meat and poultry.
A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 12 cm to 15 cm (5 or 6 inches) long, that allows it to get in to small spaces. A stiff boning knife is good for beef and pork, and a flexible one is preferred for poultry and fish.
Fillet knives are like very flexible boning knives that are used to fillet and prepare fish. They have blades about 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of fish.