Air Pocket Knives
Knives with Air Pockets collect fat and lubricate the knife during cutting. Vegetables will not stick to these knives.
These knives have a narrow, rigid blade with an upward curve used for removing meat and poultry from bones.
These knives have a long, thin blade and are used to slice meat. The blade's upward curve is used to cut meat from the bone.
This is a strong, thick and heavy blade used to chop meat or sever joints.
This knife has a very thin, flexible blade and is used for the delicate task of removing the bones from raw fish.
This knife is a long, round-ended blade and is used to cut thin, even slices of closely grained meat.
This short, rigid knife with a sharp point is used for paring, trimming, decorating and other small cutting jobs.
This knife is narrower than a ham knife and is used to cut very thin slices of salmon.
Also known as a Japanese Cook's Knife with Air Pockets that result in a smoother cut. Also used for vegetables.
This knife is usually 5 inches long and is used for cutting meat at the table.
This knife has a small, serrated blade that is used for cutting tomatoes and other fruits, without tearing.
This knife is slightly longer than a paring knife and is used for all the odd jobs in the kitchen, from coring fruits to slicing sandwiches.