Set 1

A Long thin knife with a plane edge blade often with a blunted or rounded tip. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef, pork and venison.

Easily identified by it's long serrated blade which gives it the ability to cut roast chicken beef and turkey, optimizing portion control. Available in 10" or 12"

A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 12 cm to 15 cm (5 or 6 inches) long, that allows it to get in to small spaces. A boning knife is ideal for beef and pork, but can easily be used for poultry and fish.

Small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, or cutting small garnishes). It is designed to be an all-purpose knife, similar to a cook's knife, except smaller. Paring knives are usually between 2" and 4" inches) long.

The classic chefs go to tool. Comes in various sizes and is one of the most common types of knife to find in any kitchen. It's an all-purpose knife that is curved to allow the user to rock the knife on the cutting surface for a more precise cut.