The most versatile and widely used type of kitchen knife.
Irreplaceable when performing most kitchen tasks, such as: cutting large portions of meat, shredding fruit and vegetables, chopping herbs, portioning cheese and cold cuts, crushing garlic or peppercorns.
Wide blade makes it possible to carry and scrape products from the cutting board.

The most versatile of knives, similar to a European chef knife.
Also known as the “three virtues”, which refers to the knife's use for chopping, dicing and mincing fish, meat and vegetables.
Fluted blade prevents soft food from sticking to the knife.