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A knife (pl.: knives; from Old Norse knifr 'knife, dirk' [1]) is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago , as evidenced by the Oldowan tools.
Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many ...
A pocketknife is a knife with one or more blades that fold into the handle. They are also known as jackknives (jack-knife), folding knives, EDC knife, or may be referred to as a penknife, though a penknife may also be a specific kind of pocketknife. [1][2] A typical blade length is 5 to 15 centimetres (2 to 6 in). [3]
Table knife. Table knives with bone or ivory handles; the maker's legend is stamped on the blade. A formal place setting, including fish knife and fork. An English dinner setting, c. 1750. A stainless steel dinner knife on a knife rest. A table knife is an item of cutlery with a single cutting edge, and a blunt end – part of a table setting.
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general utility knife for most Western cooks. A European chef's knife generally has a blade 20 centimetres (8 inches) in length ...
A dagger is a fighting knife with a very sharp point and usually one or two sharp edges, typically designed or capable of being used as a cutting or thrusting weapon. [1][2] Daggers have been used throughout human history for close combat confrontations, [3] and many cultures have used adorned daggers in ritual and ceremonial contexts.
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