( 7″ – 18 cm )

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

( 8″ – 20 cm )

Best for slicing bread without breaking or crushing

( 8″ – 20 cm )

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

( 5″ – 13 cm )

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

( 3.5″ – 9 cm )

Best for pairing and peeling vegetables and fruits

Best for peeling vegetables and fruits with no effort