This is our 8 inch chefs knife. This is the kitchen tool that gets most the action in my kitchen. For my personal style I like the 8 inch chef's knife for most tasks. We make this knife and a variety of steels, handle materials, and pin materials. The primary bevel is ground and blended so that there are no visible plunge lines and the resulting blade has a slight convex, however appears to be a full flat grind. The chefs knife will have a distal taper, as well as a tapered tang. This is a chefs knife that should serve your family for many decades.
Similar to the 8 inch chefs knife our 6 inch chef's knife has all the same features, but comes in just over 6 inches. This will provide an option for those who do not have a great deal of counter space or are not comfortable with the larger 8 inch blade.
This is a blade that in many kitchens get used more than many others because of its familiar size and shape. This blade is great for all those tasks that the broad chef's knife would struggle with. Slightly larger than a typical steak knife it has a similar form factor and is very approachable for people who are not as experienced with chefs knives. Similar to our chefs knives this knife will also have a distal tapir and a tapered tang, as well as a blended convex primary blade bevel.
Ah, the humble paring knife. I know many home cooks who use virtually no other knife. Although the paring knife is not the perfect choice for every task, there are certain tasks that it does better than just about any other blade, namely pairing. Depending on the steel stock thickness the paring knife may or may not have a tapered tang, often the best performing paring knives are made from very thin stock. Do not try to use a Creeley blades paring knife to cut a vegetable into your thumb however, because you may end up with a bifurcated thumb.