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The wide blade of Caidao keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables.
Other knife sets can set you back anywhere from $50 to $1,000 (yup, it's true). But you can grab this smartly designed, color-coded collection that's backed by a lifetime warranty for 65% off.
A paring knife or parer is a small all-purpose knife with a plain edge that is ideal for peeling (or "paring") fruits and vegetables, and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). Paring knives are usually 6 to 10 cm (2½ to 4 inches) long.
Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic). A large broad bladed knife. Colander: Used for draining substances cooked in water A bowl-shaped container with holes, typically made from plastic or metal.
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Used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. It is used for many different cuts of meat.
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