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A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives &ndash notably a large chef&#039s knife, a tough cleaver, and a small paring knife &ndash there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
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The edge of the knife can be sharpened to a cutting surface in a number of different ways. There are three main features:
Kitchen knives generally either feature a curve near the tip, as in a chef&#039s knife, or are straight for their entire length. The edge itself may be generally smooth (a &quotstraight&quot or &quotclean&quot edge), or may be serrated or scalloped (have &quotteeth&quot) in some way. Lastly, the point may differ in shape: most common is a sharp, triangular point (not pictured), as in a chef&#039s knife or paring knife, though the French point (also called &quotSheep&#039s foot&quot) is common in santokus, and a round point is sometimes found on long slicing knives.
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Some companies have names for their own serration patterns and apply them to an entire line of knives. Examples are Cutco&#039s Double-D edge and Henckel&#039s Eversharp Pro series.