WHAT IS THIS KNIFE USED FOR???
Chef's Knife
Known as the most versatile of all knives, the Chef's Knife can be used to pare, trim, peel, chop, slice, dice, pound, butterfly, and crush ingredients.
  
Slicer
Slicers are used to cut through meats such as turkey and ham. The long, consistant cutting blade allows for a smooth slice in a single stroke.		  
Santoku Knife
The Santoku knife is a traditional Japanese knife that is excellent for chopping slicing, and making paper thin cuts. The kullens grind on the blade aids in preventing foods from sticking when preparing foods.		  
Vegetable/Tomato Knife
The Vegetable/Tomaot knife is used to cut through fruits and vegetables when a clean, smooth slice is needed.  The single sided serration aids in preventing thin slices from sticking to the blade. The fork tip design also allows this knife to be used like a traditional fork to pick up foods.		  
Utility Knife
The utility knife can be used to pare, trim, peel, slice, and dice foods. It excels at cutting small pieces of meats, cold cuts, and fruit.		  
Steak Knife
The steak knife is used to cut prepared foods after the meal has been served. The knives can also be used within a kitchen environment to peel, slice and trim smaller portions of food.		  
Paring Knife
Due to it's small size, the paring knife allows fine control of the blade and tip of the the knife, making it great for fine and precision cutting. Peeling, garnishing, and small chopping tasks can be quickly and easily accomplished with the paring knife.		  
 
 
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