Peeling Knife Blade is between 5 to 8cm and curved beak, which allows peeling fruits and vegetables and decorate smaller.	Peeling Vegetable Knife Blade has a rounded tip and is about 9cm allowing peeling, cutting and decorating fruits and vegetables a little smaller.
Peeling Knife Blade is between 7 to 10cm and sharp beak that allows peeling, cutting and decorating fruits and vegetables a little smaller.	Vegetable Knife Blade is between 11 and 13cm with a sharp beak, which allows for peeling, cutting and decorating fruits and vegetables.
Tomato Knife Blade is between 11 and 13cm, sharp beak and serrated, designed to cut tomato slices effortlessly.	Cheese Knife Blade is 14cm, with two micro-serrated with sharp beaks, designed to cut cheese accurately and smoothly.
Utility knife (multipurpose) Blade is between 14 and 17cm and has a sharp beak, which allows peeling, cutting and decorating fruits and vegetables larger.	Steak Knife Is a 12 cm knife with a sharp serrated blade good for cutting cooked meat in the dish.
Boning Knife Narrow blade between 13 and 17cm and has a curved edge, ready to secure greater control over operations of bone and remove fat from meat or tendons.	Filleting Knife Knife with a narrow, flexible blade, with a curved edge measuring 15 cm and prepared to ensure greater control over filleting fish or meat with a smooth precision.
Salmon Knife Wide and flexible blade knife, between 25 and 30 cm with a round tip, prepared to ensure the smooth cut of salmon.	Ham Knife Narrow and flexible blade knife, between 25 and 30 cm, curved edge and alveoli, ready to ensure smooth cutting of ham.
Carving Knife Blade is between 18 and 25 cm with a sharp beak and is prepared to carve all kinds of roasted meats in the kitchen or at the dining table.	Carving fork A fork with two large parallel teeth, between 15 and 20 cm, helps carve the roast and serve it.
Bread knife A wide blade knife 20 cm high, with a serrated edge, cuts through bread effortlessly.	Chef's Knife A wide blade knife between 15 and 30cm, with a depth of 18 cm. It is the definition of versatility; perfect to peel, crush, cut and chop all kinds of foods. It is the most used and recommended of knives. The alveoli effectively help in cutting through food.
Santoku Knife A wide blade knife blade between 13 and 18 cm, used to cut and chop all kinds of foods. Considered the multi-purpose knife of Asian cuisine and is useful for preparing meat, fish and vegetables.	Pastry Knife Blade is between 25 and 30 cm, strong with a serrated edge, ready to cut and serve any dessert.
Spatula The spatula blade comes in 20 or 25 cm, straight, round and flexible, prepared to serve all kinds of food.	Cleaver Wide rectangular blade knife between 12 and 26 cm, with a depth of 14 cm. Ready to break bone, cut large pieces of meat and divide meats.
Mezzaluna Shaped like half a moon this knife’s blade is between 18 and 30 cm, ready for chopping vegetables or cutting pizzas.	Sharpening steel Fusil from 20 to 35 cm, to sharpen and care for their knives when the edges start to damage or become dull.
Skinning knife Narrow wide blade knife between 14 and 30 cm, sharp curved beak, used to prepare, cut and split the skin of the meat in butcher shops and slaughterhouses.	Butcher Knife Blade between 20 and 32 cm, with a broad and sharp beak ready to cut and split cold meat at the butcher. The depth of 30 cm is the most used and recommended, considered an effective knife for the butchers to use.
Butcher Cleaver Wide blade between 20 and 30 cm with curved edge, ready to hit bone, cut large pieces of meat and cold meat at the butcher split. The depth of 28 cm is the most used and recommended, considered the most effective knife for butchers.

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