The chef's knife is an all-rounder. Every part of the blade is suitable for specific applications.
1. The front part of the blade is used for cutting small vegetables and fruits, e.g. shallot or garlic.
2. The middle section is for cutting hard and soft foods. The slightly curved blade shape is ideal for mincing herbs and for chopping vegetables.
3. The back part of the cutting edge is used for foods that are difficult to cut through. The transmission of power is optimal here.
4. The sturdy side of the blade can be used to break up small bones or to break open crustaceans.
5. The wide side of the blade is useful for pressing filets down and for lifting the food, e.g. herbs.