Chef's Knife, a versatile knife in Western kitchens, features a wide blade with a curved cutting edge, suitable for cutting meat, fish, and vegetables. Unlike the Chinese cleaver that relies on its weight for a top-down chopping motion, Western knives are lighter and typically used with the knife tip almost touching the cutting board while lifting the back half of the blade, akin to the motion of using a guillotine or slicing motion.
Bread Knife, characterized by its long blade with serrated edges, is designed for slicing bread or other foods that are hard on the outside but soft inside. It should not be used for cutting meat or fish as it cannot produce smooth slices. The serrated blade allows for a sawing motion.
Paring Knife, featuring a sharp point, is ideal for peeling, coring, and cleaning vegetables and fruits. Its curved blade makes it convenient for peeling round vegetables and fruits.
Oyster Knife, despite its sleek and rounded appearance, is quite handy for opening oyster shells with ease.
Sharpening Steel, as knives become dull over time, sharpening tools are necessary. Traditional sharpening tools include whetstones, but they are too heavy and inconvenient to use, making them unpopular in Western restaurants. Instead, sharpening steels are preferred.
