Western
- Chef’s knife – Usually 200mm long (8″) and used for everything
- Paring – Small detail knife
- Pointed paring– Longer detail knife
- Utility – Between the Chef’s knife and a paring knife
- Bread knife – Scalloped edge
- Sausage knife – Smaller version of a bread knife – Used for dried meats
- Carving knife – For slicing cooked meats
- Boning knife – For cutting meat from bones
- Cleaver – for cutting between joints in bones
- Butter – For spreading butter
- Salmon or ham slicing – Long and narrow
- Ham slicer – thinner version of the slicing knife
- Fillet – Boning knife for fish – flexible
- Cheese – Soft, Hard and Parmesan versions
- Peeling or tourné knife
- Decorating, Trimming or Fluting – For decorative work
- Tomato – Serrated blade
- Oyster – Shucking (Opening) knife
- Deveining – Used to remove the colon (“vein”) from the back of shrimp
- Grapefruit – Used to separate the flesh from the peel and inner membranes
- Chestnut – For scoring a chestnut with an “X” cut prior to roasting
- Mincing or Mezzaluna (Italian: “half moon”)
- Peeler – Many variations for vegetables
- Steak – For cutting meat at the table
- Santoku – Cook’s knife in Japanese style
- Spatula – Flipping and smoothing icing or cream
- Carving fork.
Japanese
- Udon kiri – for making udon noodles
- Soba kiri for making soba noodles
- Kashi kiri – for making noodles
- Unagisaki hocho – Japanese eel knife
- Usuba bocho – professional vegetable knife
- Deba bocho – kitchen knife for fish
- Gyutou – similar to western chef’s knife
- Honesuke – poultry boning knife
- Nakiri bocho – standard vegetable knife
- Maguro bocho are the very long knifes for making tuna fillets
- Sashimi bocho or sashimi slicer
- Yanagi ba are 210-300 mm in length to slice sashimi
- Santoku that means “three virtues”. It is used to cut fish, meat, and vegetables. It has a western style with double-bevel blades. Usually has scalloped edge
- Sujihili or Sujihiki – intended for slicing boneless protein
- Petty is a smaller version of a chefs knife
- Takobiki – Used to slice boneless fish fillets into sashimi
- Fugubiki – Blowfish slicer
- Kiritsuke – Multipurpose slicer or vegetable knife
- Sushikiri – Sushi slicer
- Menkiri – Noodle cutting
- Mioroshi Deba – Can be used both as a deba and as a yanagi
- Yo Deba – Western style version of the deba
- Chinese Cleaver (Caidao)
- Garasuki, Hankotsu
- Gishiki Bocho
- Hamokiri
- Mukimono
- Bread Knife
- Hankotsu