Which knife is which?


San­toku knife: a gen­eral-pur­pose kitchen knife with a broad, curved blade. Tra­di­tion­ally de­signed to work in three ways – slic­ing, dic­ing and minc­ing ev­ery­thing from meat to veg­eta­bles – it’s a must-have knife that you’ll use daily.

Ser­rated knife: avail­able in var­i­ous sizes to suit dif­fer­ence tasks, ser­rated knives have a scal­loped edge to cut through smooth and soft sur­faces (to­ma­toes and bread rolls) or par­tic­u­larly hard or firm edges (crusty bread and whole le­mons), and per­form del­i­cate tasks (slic­ing cake).

Par­ing knife: small and ver­sa­tile, this knife will get the most use in any kitchen. Use it for ev­ery­thing from peel­ing fruits and veg­eta­bles to pre­par­ing meat for cook­ing.

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