1. Tip of the blade:
The front part of the blade is ideal for cutting small items, such as shallots and garlic.
2. Side of the blade:
The sturdy side of the blade can be used to break up small bones or to break open crustaceans.
3. Wide side of the blade:
The wide side of the blade is useful for pressing down garlic and for lifting food such as herbs.
4. Edge (grind):
The middle section is used for cutting hard and soft foods. The curved blade shape is ideal for chopping and cutting, for example, herbs.
5. The back part of the cutting edge is used for foods that are difficult to cut through. The transmission of power is optimal here.