3.5” Paring Knife — Perfectly sized and plain-edged for intricate, delicate jobs like peeling garlic, slicing strawberries and coring peppers. It is designed to be an all-purpose knife, similar to a Chef Knife, except smaller.
5” Utility Knife — Sized between a Chef Knife and a Paring Knife, it’s ideal for slicing fruit and vegetables and cleanly slicing cheeses.
7” Santoku Knife — A versatile knife that has a straighter edge than a Chef Knife with dimples on the blade, that not only adds style, but helps to release thin slices and sticky food after slicing. That food release ability, combined with being slightly lighter than a Chef Knife, makes the Santoku Knife ideal for a wider range of cutting tasks. Japanese in origin, Santoku Knives have become very popular in recent years with chefs in Europe and the United States.
8” Slicing Knife — Also known as a carving knife, the blade and edge were designed to precisely cut meat, ham, roasts, fish or barbequed beef into even and thin slices.
8” Bread Knife — The wavy blade edge effortlessly slices through hard outer edges without crushing what’s below. Ideal for foods like bread, tomatoes and flakey desserts. The long blade delivers a clean, effortless slice.
8” Chef Knife — An all-purpose knife that allows you to rock the curved blade edge on the cutting board for faster, more accurate cutting, and its length makes most cutting and slicing jobs far easier.
I hope this helps you when preparing healthy and colorful meals for you and your loved ones!