1. have a very long, flexible blade with a double edge, and are designed to fillet larger fish. A is used to slice, fillet and remove the skin from larger fish, like salmon.
2. — also called butcher knives — have a flat, rectangular-shaped blade. They’re one of the broadest, heaviest knives, and sometimes feature a hole near the spine of the blade so they can be hung up when not in use.
3. A is a slim blade with a very sharp edge, usually tapering upwards to a fine pointed tip. The pointed tip and slim blade make it a great choice for cutting around the bone without ruining the surrounding flesh.
4. The was originally designed primarily to slice and disjoint large cuts of beef. A generally has a blade eight inches 20 cm. in length and 3.8 cm in width, although individual models range from 15 to 36 cm. in length.
5. are used for cutting bread and are one of many kitchen knives used by cooks. The serrated blades of   are able to cut soft bread without crushing it.
6. A has a pointed tip that curves downward (sometimes upward) and from side to side (towards the blade). It can be used to cut decorative garnishes, slice soft fruits, or to remove skins and blemishes.