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.