The edge of a chef’s knife, which can range from 8 inches to a foot long, and its curved blade allow you to cut with one end and pivot on the tip while chopping ingredients. Alton Brown says that if you can only have one knife, this multi-purpose model is the one to pick.

While similar in appearance to a chef’s knife, the utility knife is smaller, with a blade that is usually 5 to 6 inches long. It’s great for quick slices and more precise cuts, and there are also utility knives with serrated blades, if you're after a smaller serrated knife.

While boneless meat is available in stores, the boning knife is useful for cooks who like to hunt or break down their own meat from whole animals. Thin and light with blades ranging from 5 to 7 inches, boning knives will leave behind less meat on the bone than a chef’s knife does.

Serrated knives are usually associated with slicing through hard-crusted bread, but they are also perfect for delicate foods that fall apart if too much pressure is applied. These knives can cut through the softest Wonder Bread or juicy tomatoes without turning them into paste.

This Japanese-style knife has a long, straight blade that can cut through the tough skins of vegetables and chop through large batches of produce without leaving incomplete cuts. Unlike the rocking and pivoting that you do with a chef knife, the nakiri uses more of a sliding motion.