You need the best knives for home chef that’s a cut above the rest whether you’re paring apples or cutting your holiday turkey.
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Types of Knives

• Chef’s Knife: When people think of cooking knives, they typically think of the chef’s knife since it is traditional and adaptable, as its name says. The chef’s knife is the master of all trades among the various kinds of knives. It has a right triangle-like shape with one side that is curved and one that is straight, meeting at a point that is extremely sharp. 

• Paring Knife: In any kitchen, a paring knife is a necessity. It may be used for a number of demands thanks to its short handle and small, sharp blade, including peeling fruits and vegetables, slicing food into extremely small pieces, and performing other delicate jobs. It’s important to note that the paring knife and other small knives, such the boning knife, cannot be used interchangeably. 

• Bread Knife: The bread knife is perhaps the group’s most obvious choice. The bread knife’s thick serrated blade and length make it ideal for slicing through huge pieces of bread. For me, there is nothing more enjoyable than using my bread knife to cut into a crisp baguette. A bread knife is also safer, although chef’s knives or other blades work just as well for slicing bread. 

• Utility Knife: Utility knives are less clearly defined than other sorts of knives, but they typically have straight handles and pointed, sharp points; occasionally, only one side is sharpened, and occasionally both sides are. You could describe them as falling somewhere in the middle of a paring knife and a chef’s knife. It is excellent when I have objects that are too delicate or long for a chef’s knife yet too long for a paring knife, but those circumstances are rare. 

• Boning Knife: Although the boning knife may appear little, it is actually one of the most powerful blades in any cook’s toolkit, in my opinion. Despite what its name might suggest, it can be used for anything other than breaking bones. This is due to the fact that boning involves removing any remaining meat from bones. 

• Santoku Knife: Chef’s knives made in the Japanese style, often known as “santoku” knives, lack that curvature and have an entirely straight, flat edge. The ability to fillet fish and slice meat evenly is made possible by the flat edge.

• Slicing Knife: Cutting small slices of raw and cooked meat as well as other soft foods requires the use of slicing knives. The long, narrow blade of a slicing knife makes it easy to identify, and practically all contemporary slicing knives have a scalloped or Granton edge.

• Cleaver: The cleaver is one of the most distinctive sorts of knives, with its rectangular blade and nearly hatchet-like shape. You’ve definitely seen one of these knives in a cartoon. The typical American cleaver is an extremely powerful weapon that can easily cut through huge, tough vegetables, chunks of meat, and even some softer bones 
  Source: https://bestreviewshk.com/best-knives-for-home-chef/