A chef knife is a versatile cutting utensil that chops, dices, slices, and minces food. The blade's shape is conducive for rocking the knife while cutting.

Santoku knives have a wide blade with a curved end for rocking back and forth, effectively chopping and mincing ingredients for preparing meals.

Bread knives have a serrated edge that slices through bread without putting pressure on the loaf and squishing it down. These knives also suited for cutting soft fruit or vegetables such as tomatoes.

Offset knives extend beyond the handle, providing additional clearance for fingers, which makes cutting easier and safer.

Boning knives trim and carve meats. They have a flexible blade with a straight cutting edge, providing more control and precision when trimming. Additionally, its pointed tip makes carving around bone easy. They're suited for processing fish and poultry.

A fillet knife has a thin flexible blade, suited for processing meat and fish into thin slices. The blade excels at cutting around or very close to the bone without losing meat.

Slicing knives are long, slim knives, suited for cutting thin cuts of meat, vegetables, and fruit.

Breaking knives are used to cut down large cuts of meat or for dressing game meat. This knife has a blade that curves toward the end, suited for cutting through skin and cartilage or around bones.

Butcher knives have thick, heavy blades suited for breaking down large cuts of meat and breaking through bones.

Skinning knives separate hides and skin from beef and poultry products, making the cuts of meat more appealing to customers and guests.

Cimeters (scimitars) are knives used in meat markets or steakhouses for dividing large pieces of meat into retail-sized portions. These knives are suited for slicing meats, roasts, turkey, and fish into thin slices.

Carving knives cut ribbons or slices from large pieces of cooked or cured meat, such as ham, roast beef, or turkey.

Cleavers are wide and heavy knives made for cutting through thick cuts of meat and poultry bones with a single downward stroke. They are also used for preparing fibrous and tough vegetables such as sweet potatoes.

Chinese cleavers are versatile knives with a heavy, square-shaped blade and sturdy handle. These knives are heavier-duty than Chinese chef knives or fillet knives and are suited for preparing whole chickens, and easily cutting through bones and tendons. They also prepare vegetables in bulk.

Nakiri knives are square, flat knives suited for various cutting applications such as peeling fruits, thinly slicing vegetables, and chopping herbs.

Pairing knives have a slim blade with a fine cutting edge. These knives are suited for trimming and slicing small fruits, potatoes, cheese, and vegetables.

Peeling knives feature a curved blade ideal for removing rind and skin from fruits and vegetables.

Produce knives are designed for processing fruits and vegetables such as tomatoes and lettuce.

Usaba knives have a thin, straight blade suited for cutting vegetables paper-thin.

Deba knives are used for processing fish, such as removing heads, tails, and scales. They're also used for other heavy-duty use such as processing fibrous root vegetables.

Seafood knives handle various tasks related to processing fish for meal preparations, such as scaling, sliming, and opening clams.

Sushi knives are sharp kitchen knives used for processing blocks of fish.

Cheese knives are designed for cutting or shaving slices of cheese from a block or wheel.

Kitchen utility knives slice, peel, carve, and chop most produce and meat. They're smaller than chef knives but bigger than pairing knives, suited for everyday use, and handle various kitchen and food prep tasks.