There are different types of knives for every task

A versatile knife with a broad blade is ideal for chopping and dicing

A small pointed knife is used for precise tasks

There is a serrated edge for slicing bread without crushing it

A japanese knife with a shorter blade is excellent for slicing and mincing santoku knives

It was designed for slicing even slices of cooked meat

There is a flexible blade for removing bones from meat poultry and fish

There is a thin flexible blade that can be used to get precise cuts on fish

There is a serrated edge for cutting meat at the table