Chef Knife
A chef's knife generally has a blade eight inches (20 centimeters) in length and 1 1⁄2 inches (3.8 cm) in width, although individual models range from 6 to 14 inches (15 to 36 centimetres) in length. There are two common types of blade shape in western chef's knives, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice.
A Japanese gyuto (牛刀 ぎゅうとう） gyūtō), literally meaning 'beef knife', is the Japanese version of a French (aka Western) chef's knife.
The Santoku Knife is basically a Japanese style chef's knife. It's smaller lighter sharper with a different blade shape.
The Chinese chef's knife is completely different and resembles a cleaver.
A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
Chef knife can washed with soap and rinsed with clean water.
Boning Knife
A boning knife is a type of kitchen knife with a
sharp point and a narrow blade. It is used in food preparation for removing the
bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in
length (although many brands, such as Samoan Cutlery, have been known to extend
up to 9 ½ inches), it features a very narrow blade. Boning knives are not as
"thick" as some of other popular kitchen or butcher knives, as this
makes precision boning, especially in deep cuts and holes, much less difficult.
A stiff boning knife is good for boning beef and pork, but a very flexible
boning knife is preferred for poultry and fish. You can washed with soap and rinsed with clean water.
Slicing Knife
A knife used to cut slices of cooked or smoked meat,
poultry and fish. The blade on a Slicing knife is long (typically 8 to 12
inches in length), thin, and constructed with either a round or pointed tip.
Depending on the manufacturer, the blade may be flexible or rigid, depending on
the texture of the food being sliced. Flexible blades are made for firmer
fleshed items, such as dry sausages or prosciutto, while rigid blades are made
for fleshed items with a more moist texture, such as baked hams.
Knives used for carving and slicing as well, may be
made as electric knives that use two blades to accomplish various cutting
tasks. The electric knife contains two very sharp, thin blades that move
independently in a back and forth motion to slice or carve through many
different types of meats. Most often the best choice when there are a variety
of textures being sliced, electric knives are versatile at cutting soft
vegetables such as tomatoes as well as a variety of meats from fish to beef.
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