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Kitchen knives generally either feature a curve near the tip, as in a chef's knife, or are straight for their entire length. The edge itself may be generally smooth (a "straight" or "clean" edge), or may be serrated or scalloped (have "teeth") in some way. Lastly, the point may differ in shape: most common is a sharp, triangular point (not pictured), as in a chef's knife or paring knife, though the French point (also called "Sheep's foot") is common in santokus, and a round point is sometimes found on long slicing knives.
With the higher pursuit of people lives, more delicate life style become the all-time wish for most of people. The word delicate has been applied to every thing, of course including kitchen and kitchen wares. In order to meet different cooking skills and different cooking materials, kitchen knives have been classified into different types according to different functions.
Kitchen knives includes fruit knives, meat knives, cheese knives, bread knives and so on. The handle of kitchen knives are also in different materials, such as wood handle, plastic handle, composite handle, stainless steel handle and so on. And also, kitchen knives are made from different materials, including carbon steel, stainless steel, high carbon stainless steel, laminated, titanium, ceramic knives, plastic knives and so on.