KITCHEN KNIVES

Mincing Knife
- used to mince or cut food into smaller bits for seasoning sauces, soups, salads, and other
dishes.
Oyster Knife
- used to pry open the hard shell of an oyster or clam in order to remove the meat and have
a short, very strong, sharp, beveled blade that is inserted into the tightly closed shell.
Paring Knife
- is a small knife with a straight, sharp blade that is generally three to five inches long and
works well for peeling and coring foods or mincing and cutting small items.
Roast Beef Knife
- a long slender blade that is used for cutting thin slices of meat from roast beef, roast pork
and ham.
Sandwich Knife
- used to slice through a medium amount of food ingredients "sandwiched" between two
slices of bread.
Santoku Knife
- used to prepare ingredients for Asian food dishes and a wide blade that has a long straight
edge curving up slightly at the end.
Sashimi Knife
- A traditional Japanese knife used for preparing a variety of foods quickly and with ease.
Serrated Knife
- A knife with a sharp edge that has saw-like notches or teeth. The blade of a serrated knife
is 5 to 10 inches long.