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A knife with a dull edge that is used to cut through soft butter and then spread it onto bread. The dull edge and point allow it to work on bread without perforating it.
A knife used primarily in the kitchen for slicing food. Has a smooth edge and is often the most maintained knife in any household due to its frequency of use.
A knife with serrations designed to enable it to cut through bread more easily. The serrations act like a saw through the fibers of the bread, something that a smooth edge would have more difficulty with.
A knife with a large, rectangular blade resembling an axehead. The size and mass of the blade allow the knife to cut through meat and bone, which is why this is used most often by butchers.
A knife with a large variety of attachments that has a lot of functions. The Swiss Army Knife often has bottle openers, screwdrivers, saw blades and other such attachments that give it wide use.
A much smaller, very precise knife used in surgeries or dissections. It is sharp by necessity to impart clean cuts that can be stitched or dressed easily after the surgery is done, as well as not making a mess during dissections.
A knife with a thin cross-section and sharp point, this weapon was designed to inflict small but lethal puncture wounds as well as penetrate the weak points of armor to finish off downed enemies.
Also known as 'balisung'. This is a folding pocket knife used for shows of dexterity and portability. In the Philippines it served as a utility knife but it carries a reputation of street crime elsewhere.
