Kitchen knife in the context of "Södermanland"

A chef's knife, also known as a cook's knife, is a medium to large sized generalist kitchen knife used in food preparation. Longer and wider knives are more frequently called chef's knives, whereas shorter and more slender knives have a tendency to be called cook's knives. In cooking, this knife was originally designed primarily to slice and disjoint large cuts of beef and mutton, though now it is the primary general food preparation knife for most Western cooks.

A European chef's knife generally has a blade 20 centimetres (8 inches) in length and a broad 4 cm (1½ in.) width, although individual models range from 15 to 36 centimetres (6 to 14 inches) in length and may be as slender as 2 cm (¾ inch). The shortest and narrowest knives overlap into the general utility kitchen knife category that are too narrow to have a heel and choil to the blade, like the smaller paring knife.

A mass stabbing is a single incident in which multiple victims are injured or killed with a sharp object thrusted at the victims, piercing through the skin and injuring the victims. Examples of sharp instruments used in mass stabbings may include kitchen knives, utility knives, sheath knives, scissors, katanas, icepicks, bayonets, axes, machetes and glass bottles. Knife crime poses security threats to many countries around the world.

There are many different factors that could lead to a mass stabbing. This may include social inequality, abuse of alcohol and other drugs, easy access to weapons, social and cultural norms, religious and political reasons, among others.

Bread knives are used for cutting bread and are one of many kitchen knives used by cooks. The serrated blades of bread knives are able to cut soft bread without crushing it.

A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed tomahawk. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items.

Tools described as cleavers have been in use since the Acheulean period. "Cleaver" was commonly spelled clever in the late 17th century.

A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō (Japanese: 包丁/庖丁) or the variation -bōchō in compound words (because of rendaku) but can have other names including -ba (〜刃; lit. "-blade") and -kiri (〜切り; lit. "-cutter"). There are four general categories used to distinguish the Japanese knife designs:

1. handle — Western v. Japanese construction, or a fusion of the two
2. blade grind — single bevel, kataba v. double bevel, ryōba (outside of kitchen knives, these can mean single/double edged)
3. steel — stainless v. (high) carbon
4. construction — laminated v. mono-steel

Thiers (French pronunciation: [tjɛːʁ] ; Auvergnat: Tièrn) is a commune in the Puy-de-Dôme department of Auvergne in central France. With Ambert, Issoire and Riom, it is one of the department's four sub-prefectures. The district of Thiers consists of forty-three municipalities in six cantons. Its inhabitants are known as Thiernois or Bitords.

Thiers is a major historical centre of knife manufacturing, with about one hundred companies and a cutlery museum; seventy percent of French pocketknives, kitchen and table knives are manufactured in Thiers. The knowledge and craft of the Thiernois cutlers are over seven centuries old, and many of the old watermills that were used to manufacture Thiernois knives can still be seen in the Vallée des Rouets.