Types of Kitchen Knives

Chef's knife

Also known as a cook's knife or French knife even though the knife style originates as the German cook's knife , the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver making this knife the all purpose heavy knife for food preparation. Chef's knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size.

Paring
A paring knife is a 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 chef's knife, except smaller. Paring knives are usually between 6 and 10 cm (2½ and 4 inches) long.

Utility
Not to be confused with Utility knife.
A utility knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm (4 and 7 inches) in length. The utility knife has declined in popularity, and is at times derided as filler for knife sets. This decline is attributed to the knife being neither fish nor fowl: compared to a chef's knife, it is too short for many food items, has insufficient clearance when used at a cutting board, and is too fragile for heavier cutting tasks, while compared to a paring knife, which is used when cutting between two hands in air (e.g., carving a radish), the added length offers no benefit and indeed makes control harder in these fine tasks.[4] This said, some enjoy using utility knives, especially for cutting sandwiches and light spreading.

Bread knife
Bread knives are a type of serrated knife that is usually between 15 cm and 25 cm (6 and 10 inches), with 20 cm (8 inches) being a common length. The serrations on the blade make it ideal for cutting bread and other foods with a hard surface and soft interior. An offset serrated knife uses an offset handle to ensure the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food.