Which knife should I use?

Peeling Knife
When peeling fruits, vegetables and potatoes the curved blade accommodates to the rounding. It is also an idial knife for decorating and ornamenting of side dishes.

Paring Knife
The short pointed blade is great for trimming steaks and poultry as well as fruit and vegetables.

Bread Knife
The strong blade with waved-grinding slices facily through toughly and softly bread, without crushing the goods.