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• French knife or chefs knife- For general purpose chopping, slicing, and dicing
• Utility knife- used for carving roast chicken and duck
• Boning knife- used for boning raw meats and poultry
• Slicer- Used for carving and slicing cooked meats
• butcher knife- used for cutting, sectioning, and trimming raw meats in the butcher shop
• Scimitar or steak knife- used for accurate cutting of steaks
• Cleaver- used for cutting through bones