Kai
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- Chef: Multipurpose, ideal for cutting, fine chopping, slicing, and filleting.
- Butcher: Specifically designed for slicing, filleting, and deboning raw or cooked meat.
- Chef's Knife: Ideal for everyday cutting tasks such as fruit, vegetables, meat, and cheese.
- Cleaver: A heavy knife ideal for cutting bones, tough pieces of meat, and large vegetables.
- Santoku: General purpose knife, suitable for meat, fish, and vegetables, ideal for fine chopping and slicing.
- Fillet: With a narrow, long, and flexible blade, ideal for removing skin and precisely filleting fish or meat.
- Nakiri: Vegetable knife with a wide, straight blade and a blunt tip.
- Fillet/Boning Knife: With a thin and narrow blade designed for the precise removal of bones from meat, poultry, and fish.
- Paring Knife: Ideal for cleaning and peeling fruits and vegetables.
- Cheese: Designed for clean cuts without sticking, suitable for soft, semi-hard, and hard cheeses.
- Cold Cuts: With a long, thin, and often wavy blade, ideal for uniform and thin slices.
- Professional: Professional knives are designed for intense and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
- Damascus Steel: With a core of hard steel alloy and VG10 carbon, it offers a hard and extremely sharp blade.
- Shirogami: High carbon steel is easily sharpened and provides a better cutting feel due to its fine structure.
- Ceramic: A material that makes them very sharp and resistant to wear, while also not oxidizing or altering the taste of food.
- Japanese: Japanese knives are renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate tasks.
- Serrated: Ideal for cutting foods with a hard exterior and soft interior, such as bread, tomatoes, or citrus fruits.
- Curved: Ideal for cutting foods that require quick, continuous motions, such as vegetables or herbs.