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2. Boning knife - Wikipedia

   en.wikipedia.org/wiki/Boning_knife

   A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry , meat , and fish . Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade.

3. Japanese kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Japanese_kitchen_knife

   This is a boning butchering knife used for cattle to cut hanging meat from the bone with a pointed tip and a short height which allows the user to turn to cut along bone, connective tissue or fat. The general size is 15 centimetres (6 inches). Katsuobushi-kiri — 鰹節切 — (lit: "bonito-cutter").

4. Kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Kitchen_knife

   A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.

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   www.aol.com/video/view/how-to-use-a-boning-knife/...

   The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.

6. Wüsthof - Wikipedia

   en.wikipedia.org/wiki/Wüsthof

   WÜSTHOF (also known as Wüsthof Dreizackwerk (German) and Wüsthof Trident (English); sometimes spelled Wusthof or Wuesthof) is a knife-maker based in Solingen, Germany.. Family owned for seven generations, [2] the company's main products are mid-priced to high-end kitchen knives for domestic and professiona

7. Global (cutlery) - Wikipedia

   en.wikipedia.org/wiki/Global_(cutlery)

   Compared to conventional European knives such as J. A. Henckels or Wüsthof, GLOBAL knives are made from a significantly harder alloy of steel and use a thinner blade. In addition, the cutting edge of the blades are ground at a more shallow 15° angle, which produces a sharper knife that also hold its edge for longer and allows for more accurate work.