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For carving large roasts, turkey, etc. and cutting large cakes. Slicing knives tend to have thinner, more flexible blades than the heavier Chefs knives. This enables the blade to cut straight, thin slices of meat.

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Sturdy, heavy knife with broad, strong blade and fine cutting edge. The all rounder for professionals and hobby chefs that cleans vegetables, minces herbs and chops.  The workhorse of all knives.  Also known as the cook's knife.  Knife handle is rocked up and down with one hand while the fingers of the other hand rests lightly on the back of the blade.

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Sturdy, heavy knife with broad, strong blade and fine cutting edge. The all rounder for professionals and hobby chefs that cleans vegetables, minces herbs and chops.   

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Long, flexible blade with alternating hollows on each side of the cutting edge. Special knife for cutting and serving wafer-thin slices of ham and roasts.

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The salmon slicer has a long, fine 12" blade perfect for extra thin slicing of salmon and other delicate fish 

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Small, versatile knife with a slim blade best suited for cutting meat off the bone of chops and poultry.

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For peeling all round vegetables and fruits. Because of its shape, the "beak knife" is a very efficient peeler for all fruits and vegetables with a round shape.

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