This is the most versatile knife in the kitchen and thus the most used blade style by professional chefs. The blade is shaped so that it can peel, trim, slice, dice, chop, mince, vegetables, fillet fish, and cut meat. Each part of the knife is designed to perform a different task. The tip is used for fine work such as paring, coring, trimming and peeling. The middle cutting edge is used for slicing, dicing, chopping and other precision cuts. The heel area is needed when a task requires force and the wedge shape to split dense material. The spine can be used to crack shells and the flat side of the blade can crush garlic. It is the flagship of cutlery.