Here are some photographic expressions of the knives that I was talking about in the last article
Chef's Knives in a variety of shapes and sizes. The last three knives are called Santoku knives which in Japanese means "three virtues". I use my Santoku Chef's Knives perhaps more than I use any other knife for a couple reasons...One is the way that they feel in my hands and just as important is the scalloped sides of the knife which allows air between the blade and the product which permits the easy release of vegetables when cutting thin slices and when cutting starchy vegetables like potatoes and rutabaga.
The Simitar Knife- named after a Japanese sword of similiar shape, the simitar is great for cutting larger peices of meat based on the shape of the knife, especially with the pointed edge so that you can weave between any bones that you may encounter.
The offset or Z-Knife, pictured here are two different kinds, the top one I use on cleaning fruits and general knife use when I am not concerned with tearing the product and the bottom on I use specifically for cleaning fruits like cantalope, honeydew, watermelon etc. Both of these knives work equally well as a bread knife.
A bread knife
Slicing knife-good for slicing cooked meats like roast beef etc.