That's... not that many. o.O Each knife has a specific shape reflecting its use. Using the right knife means a lot less work!

• Grapefruit knife: blade that curves to the side for cutting grapefruit away from the peel
• Santoku: mainly for cutting up veggies, the angle and narrowness of the blade is good for quick sharp cuts
• boning knife: Long, thin, flexible blade makes it good for getting the bones out of fish and poultry
• meat cleaver: thick heavy blade makes it good for cutting up large pieces of meat
• paring knife: blade is shaped kind of like half a crescent moon so it fits nicely along vegetables and fruit for peeling them
• Carving knife: long and thin for cutting thin pieces of meat
• Steak Knife: Serrated blade helps cut cooked steak into neat chunks-- they'd actually want a set of them, because each person eating steak would want one
• Bread Knife: Long blade with very close together serrations helps cut bread smoothly without squishing it flat

Guess who's slightly fanatic about using the proper knife for the proper job. ^^;

---------- Post added 04-18-2014 at 09:45 PM ----------

Oh! missed tomato knife. >.> Those are super thin and super sharp, so they won't bruise the tomato when they cut it.