This is a promotional post. Opinions are my own
- Paring Knife-the shortest straight blade knife. Use for cleaning, pairing, prepping and slicing small fruits, vegetables and garnishes
- Steak Knife-the set at bottom row-this set has 6 of them. Use for cutting main course meats and poultry. usually a 4-6″ serrated or non-serrated blade
- Boning Knife-long, narrow blade. Use for removing bone from meat such as ham or beef roast.
- Utility Knife- small lightweight blade about 4-7″ long. Use for light cutting of fruits and vegetables
- Slicing or Carving Knife-thin with round or pointed tip and longest narrow blade of the set. Use for slicing cooked or smoked meat, seafood or poultry. Great for firm items such as sausages or moist textures like baked hams
- Sontoku Knife-the wide blade with notches along cutting edge. Typically prepares foods for Asian dishes because it cuts smoothly and more precise through dense vegetables or foods
- Chef Knife-the large blade in most sets. Use for all purpose mincing, slicing and disjointing large cuts of meat or pork.
- Kitchen Shears-the scissors. A high quality pair can cut through the breastbone of chicken.
‘Innovative design melded with quality and afford ability for the discerning tastemaker. Hampton Forge Signature marries timeless kitchen and dining solutions with the finest materials and craftsmanship.’