The meat knife is ideal for cutting large pieces of meat, such as roasts or cold cuts into thin slices. Its thin blade combined with its low height gives you better cutting precision, while its length ensures that you can cut even large slices easily and accurately with a single motion.

The bread knife is ideal for all crusty foods, as its serrated blade allows the knife to penetrate the outer crust without breaking it. It has a long length and can be used on all foods with a hard outer surface, even on sweets.

The chef's knife is the favorite knife of every professional and amateur cook, and not without reason. It perhaps has the most uses of any other kitchen knife, as you can use it to cut large portions, chop or slice everything from vegetables and fruits to meat and fish. Its wide blade and curved edge make it ideal for quick chopping through the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of daily tasks.

The Santoku knife is the general-purpose knife that in Japanese means "three virtues," as it can be used for meat, fish, and vegetables. Its tip is more curved than the chef's knife, while the length of its blade is ideal for fine chopping even on the countertop of a home kitchen, where space is usually more limited. Its lightweight makes it comfortable and effortless even after prolonged use.

The paring knife is ideal for cutting, peeling, and slicing small fruits and vegetables. Thanks to the shape of its blade, you can use it to create carvings and decorations for garnishing.

They are made of stainless steel, a popular material for knives, which is particularly durable and does not corrode. It is a combination of carbon and iron as a base, with chromium added to repel stains and give the blade a shiny finish.

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.

You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.