Types of Kitchen Knives: Paring, Santoku, Cleaver and Bread Knife

Every knife in a chef's roll has a job: the small paring knife for peeling, the utility knife for everyday cutting, the Japanese santoku for slicing and dicing, the serrated bread knife, the carving knife for roasts, the flexible boning and filleting knives for meat and fish, the butcher knife and the heavy cleaver that chops through bone.

There are no diagonal words, and every word is a type of knife, so the word knife itself never appears.

Specialized Cutlery Vocabulary: 10 Words to Find

Words run across, up and down; 6 of the 10 read backwards. The longest word is Filleting, with 9 letters.

Boning: A boning knife, thin and flexible, for cutting meat away from the bone.
Bread: A bread knife, with a long serrated blade that saws through crust without crushing the loaf.
Butcher: A butcher knife, a heavy, broad blade for cutting large pieces of meat.
Carving: A carving knife, long and thin, for slicing roasts and turkey.
Cleaver: A heavy, rectangular knife for chopping through bone.
Filleting: A filleting knife, very thin and flexible, for taking fish fillets off the bone.
Paring: A paring knife, small and short, for peeling and trimming fruit and vegetables.
Santoku: A Japanese kitchen knife with a straight edge, for slicing, dicing and mincing.
Serrated: A serrated knife, with a saw-toothed edge for bread and tomatoes.
Utility: A utility knife, a medium-sized knife for everyday cutting.

How to Solve the Specialized Cutlery Word Search

"Santoku" has the only K, "utility" the only Y and "paring" the only P. "Filleting" is the longest word, with a double L, and runs upward. Three words read backwards: boning, bread and serrated.

Knife Skills Lesson Ideas for Culinary Class

Match each knife to its job: peeling, slicing bread, filleting fish, chopping bone.
Review knife safety: how to hold, pass and store a knife.
Compare a santoku and a Western chef's knife.