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Usuba bōchō (薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a single bevel on the front side, and have a hollow ground urasuki on the back side.
A stainless-steel boning knife. A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it ...
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Because sticking knives are so infrequently used, a home butcher may choose another type of knife that would serve other purposes as well. A boning knife or narrow hunting knife is commonly used in place of the more specialized sticking knife. The Ontario cutlery company continues to produce traditional sticking knives in their "old hickory ...
Serrated/bread knife: The saw-toothed edge is designed to slice through delicate items with tough exteriors and soft interiors like bread, pastries, citrus fruits, and tomatoes without crushing or ...
A selection of various knife types found in a domestic kitchen. A kitchen knife is any knife 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 and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough ...
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