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Feb 06, 2026 - 02:41 PM
The eight basic types of knives are: chef’s knife (ideal for chopping, slicing, and dicing), paring knife (for peeling and intricate tasks), bread knife (for slicing bread and baked goods), utility knife or petty knife (for versatile, precise cutting), boning knife (for removing bones from meat and poultry), carving knife (for slicing cooked proteins), fillet knife (for filleting fish), and cleaver (for breaking down tough foods and bones). Each knife’s unique blade shape and size is tailored to specific kitchen tasks, improving efficiency and safety. For a deeper understanding, explore our kitchen knife shape guide.
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