Peeling KnifeUsed for small cutting tasks such as peeling, coring and decorating. It has a small size blade with thin, narrow and sharp edge. - Slicing KnifeSlicers are designed to precisely cut smaller and thinner slices of meat and vegetables with standard size long, thin blade and sharp edge. - Fillet Knife A very flexible boning knife, used to fillet and prepare fish with thin flexible blade of stainless steel. Allowing to move easily along the backbone and under the skin of fish. - Cleaver KnifeWith a thick spine, enabling the knife to chop through bone and joints with relative ease such as duck, chicken, fish-bone and etc. With a wide cleaver blade of high stainless steel. Knife Care Instruction Use the right knife for the right purpose in order to retain long lasting use. - Do not use sharp edges to abrade the cutting board for cleaning. - Wash the knife and thoroughly dry it immediately after use. - Find a good place to keep your knives out of reach of children. Suitable places would be in a knife block, hanger or in a drawer.