There are several types of kitchen knives, each designed for specific tasks. Here are some of the most common:

1. Chef’s Knife (Gyuto): Multi-purpose, used for chopping, slicing, and dicing.
2. Paring Knife: Small, ideal for peeling and detailed work.
3. Serrated Knife (Bread Knife): Has a saw-like edge, great for slicing bread and tomatoes.
4. Santoku Knife: Japanese all-purpose knife, similar to a chef’s knife.
5. Boning Knife: Designed for deboning meat and poultry.
6. Cleaver: Large, heavy knife for chopping through bones.

There are also specialized knives like the Nakiri (for vegetables), Fillet Knife (for fish), and Carving Knife (for roasts). Each type serves a unique purpose in the kitchen.