Is 8 inches standard for a chef's knife?
Chef's knife
A chef's knife generally has a blade eight inches (20 centimeters) in length and in width, although individual models range from in length. There are two common types of blade shape in western chef's knives, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice.
Gordon Ramsay Plane Food
As with all restaurants at Terminal 5, Plane Food cannot use gas equipment due to safety reasons and so electric ovens and hobs are used instead as well as a single microwave. The cutlery is also a standard airport size so that the knives cannot be used as weapons. Ramsay requires that staff who are working at Plane Food must gain work experience in another one of his restaurants first.
Bias against left-handed people
While European-style kitchen knives are usually symmetrical, Japanese kitchen knives have the cutting edge ground asymmetrically, having the cutting edge closer to the user's body with ratios ranging from 70–30 for the average chef's knife, to 90–10 for professional sushi chef knives; left-handed models are rare, and usually must be specially ordered or custom made. On the other hand, the majority of "flat ground" general-purpose knives typically have the cutting edge on the right, as with a left-handed knife, for aesthetic reasons rather than practical.
Splitting band knife
Horizontal band knife blades are wider usually 30-60mm wide for foam converting is popular, for leather goods 40-50mm wide blade is popular, 85-110mm width is popular for the tannery splitting band knife. There are other widths depending on the machine manufacturer. The horizontal machine band knife blade is supported by a guide to give dimensional accuracies while cutting/splitting. Therefore, only blades that have passed as one main manufacturing step a surface grinding process reach the necessary thickness tolerances of less than 0,02mm. A higher tolerance would lead to marks on the surface of the split material like leather or rubber. Blades are available in different grades of exactness depending on the required exactness on the material to be cut/split. On modern machines in combination with a high grade blade a splitting thickness of 0,2mm for 1500mm material width is possible.
Kitchen knife
Modern Chinese knives are sold under three general classifications throughout China: Caidao (slicers), choppers and Gudao (cleavers). The general distinction lies in the thickness of the blade. Choppers are the most common all-purpose Chinese knife. Choppers have thicker blades than slicers but are not as thick and heavy as cleavers. Choppers are used for slicing, chopping and mincing meat, vegetables and herbs. Choppers are suitable for chopping through thin soft bones such as fish and poultry. Slicers, referred to as Caidao (vegetable knives) by the Chinese have the thinnest and sharpest blades. Slicers may have the same shape as choppers or they may have less width and appear similar to Japanese Nakiri knives. Slicers are used for cutting vegetables, mincing herbs and slicing thin strips of meat for stir frying. The thin blade makes slicers unsuitable for chopping any bones. Cleavers, which are referred to as bone choppers by the Chinese have thick heavy blades. In Chinese homes, cleavers are typically used for chopping up pork ribs or for preparing hard-shelled seafood such as lobsters.
Liston knife
The knife was named after Robert Liston a Scottish surgeon noted for his skill and speed in an era prior to anaesthetics, when speed made a difference in terms of pain and survival. The knife was made out of high-quality metal and had a typical blade length of 6–8 inches. Surgical amputation knives came in many styles and changed very much between 1840 and the American Civil War. These changes reflect changes in techniques used by the surgeons and makers of surgical knives during the period.
Knife bayonet
The knife bayonets are basically fighting knives or utility knives with a lug and/or muzzle ring to attach to the barrel of a firearm such as an assault rifle or submachine gun. Almost all bayonets today are knife bayonets that are designed for use in hand-to-hand fighting and as utility knives. Some have serrated (saw-blade) back edges for utility and be usable as wire cutters (when used in conjunction with fittings on the sheath). 
Modern knife bayonets have 6 inch to 9 inch long and .75 inch to 1.5 inch wide blades, and are often fullered. They have been tempered for durability so as not to break when twisting; this was often the problem with long and slender socket bayonets. Like sword bayonets, they can be used not only for thrusting, but also for cutting.
Chip fork
A chip fork is a small fork made from wood or plastic that is given away by fast food suppliers with portions of fish and chips, french fries, currywurst, and similar, and used when eating. Chip forks are specially designed to keep eaters fingers clean of grease, sauces, mayonnaise, and other, while at the same time being cheap enough to be thrown away after use. Thus they spare suppliers the cost and labour of collecting and cleaning traditional forks. This fits well with the image of fast food as kinds of products to be taken away and being consumed elsewhere.
The usual design of chip forks has either two or three prongs at one end. Their length is somewhere between 7½ and 9 cm, their width between 1 and 1½ cm at the widest place.
8mm Remington Magnum
Wildcats are not governed by C.I.P. or SAAMI rules so wildcatters can capitalize the achievable high operating pressures. Because the 8mm Remington Magnum offers an exceptional sturdy, pressure resistant cartridge case that can relatively easily be reloaded with primers, powder and bullets and hence be reused several times it has become quite popular amongst wildcatters. With the 8mm Remington Magnum as the parent case wildcatters have created 6.35 mm (0.257 in) (.257 STW), 6.5 mm (0.264 in) (6.5 mm STW), .30 caliber (.30–8mm Remington Magnum, .300 Jarrett), 8 mm caliber (8 mm Jarrett), .338 caliber (.338 Jarrett), 0.358 in caliber (.358 STA) and 9.53 mm (0.375 in) (.375 JRS [John R. Sundra]) variants.
Xaphoon
The most common instrument, in C, is 12.5 inches or 32 cm long. Due to having a closed bore instead of an open bore like a recorder, its range is an octave below recorders of comparable length; for example, the soprano recorder's lowest note is C5, while the C xaphoon's is one octave lower at C4. The standard range is two octaves, although experienced players are able to extend the range of the larger sized instruments above that. Due to its short length and large finger-hole size, the pitch of individual notes can be raised and lowered easily, making the xaphoon equally well-suited to play Turkish, Middle Eastern, and other musical scales outside the European tradition. The xaphoon is similar to the chalumeau, a European keyless single-reed instrument that was the ancestor of the clarinet, and has a comparable range. Although it has a complete chromatic scale, the maker considers it a primarily diatonic instrument, capable of playing well in a small number of keys.
8 bore
In the late 19th century William W Greener conducted the most thorough research of any gunmaker into the requirements for African hunting. After extensive testing and lengthy discussions with returned hunters and adventurers, including Sir Samuel Baker, he concluded the 8 bore was the largest practical calibre required for hunting dangerous game. Additionally, due to the increased felt recoil of rifled weapons, he recommended the 8 bore as the largest calibre for a rifle, and that firearms above 8 bore be smoothbores.
Laguiole knife
Classic "laguiole" knives feature a slim, sinuous outline. They are about 12 cm long when closed, with a narrow, tapered blade of a semi-yataghan form, steel backspring (slipjoint) and a high quality of construction. Traditionally, the handle was made of cattle horn; however, nowadays other materials are sometimes used. These materials include French woods, exotic woods from all around the world, and fossilised mammoth ivory from Alaska or Siberia. The French designer Philippe Starck re-designed "laguiole" knives using aluminium for the grips, but it was only a revival of a 1910 model. The blade is often made of Stainless steel or High-carbon steel, with XC75 steels being 0.75% carbon and XC100 being 1% carbon.
Kitchen knife
In kitchen usage, a utility knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm (4 and 7 inches) in length. The utility knife has declined in popularity, and is at times derided as filler for knife sets. This decline is attributed to the knife being neither fish nor fowl: compared to a chef's knife, it is too short for many food items, has insufficient clearance when used at a cutting board, and is too fragile for heavier cutting tasks, while compared to a paring knife, which is used when cutting between one's hands, (e.g., carving a radish), the added length offers no benefit and indeed makes control harder in these fine tasks. Some designs have a serrated blade.
Kitchen knife
Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to 30 cm (7 to 12 inches) long with a curved spine.
Cleaver
The Chinese chef's knife is frequently incorrectly referred to as a "cleaver", due its similar rectangular shape. However Chinese chef knives are much thinner in cross-section and are intended more as general-purpose kitchen knives, and mostly used to slice boneless meats, chop, slice, dice, or mince vegetables, and to flatten garlic bulbs or ginger; while also serving as a spatula to carry prepared ingredients to the wok.
Pocketknife
In the United States, knives are regulated by federal, state, and municipal laws. Some jurisdictions prohibit the possession or use of pocketknives that feature locking blades. Others prohibit certain blade styles perceived by law enforcement and legal authorities as optimal for offensive fighting, transforming the pocketknife from a utility tool into a deadly weapon. These might include knives with dirk, dagger (double-edge), bowie, or stiletto blades. In some jurisdictions it is illegal to conceal knives larger than a certain size or with blades over a certain length, particularly when combined with locking blade mechanisms. The possession or carrying of a folding pocketknife with a quick-opening mechanism such as a gravity knife, butterfly knife/balisong, or switchblade may be prohibited. Under U.S. federal law, switchblades and ballistic knives are banned from interstate shipment, sale, or import, or possession on federal or Indian lands or U.S. possessions and may be prohibited entirely in some states. Knives of any size or configuration may be prohibited by federal or state laws in certain designated areas or places, such as schools, courthouses, jails, power plants, or airports.
Katana
As of April 2008, the British government added swords with a curved blade of 50 cm (20 in) or over in length ("the length of the blade shall be the straight line distance from the top of the handle to the tip of the blade") to the Offensive Weapons Order. This ban was a response to reports that "samurai" swords were used in more than 80 attacks and four killings over the preceding four years. Those who violate the ban would be jailed up to six months and charged a fine of £5,000. Martial arts practitioners, historical re-enactors and others may still own such swords. The sword can also be legal provided it was made in Japan before 1954, or was made using traditional sword making methods. It is also legal to buy if it can be classed as a "martial artist's weapon". This ban applies to England, Wales, Scotland and Northern Ireland. This ban was amended in August 2008 to allow sale and ownership without licence of "traditional" hand-forged "katana".
Knife sharpening
The composition of the stone affects the sharpness of the blade (a finer grain, usually, though not always, produces sharper blades), as does the composition of the blade (some metals take and keep an edge better than others). For example, Western kitchen knives are usually made of softer steel and take an edge angle of 20–22°, while East Asian kitchen knives are traditionally of harder steel and take an edge angle of 15–18°. The Western-style kitchen knives are generally in the range of 52–58 on the Rockwell scale, which denotes the relative hardness of a material.
Pocketknife
In the United Kingdom it is illegal to carry a folding knife having a blade more than 3 inches (just over 7.6 cm) in length in public without "good reason". The terms "in public" and "good reason" are not defined, but examples of "religious duty", "national dress" and "requirement of employment or hobby" are given. It is left up to a police officer's individual subjective discretion, and ultimately a magistrate to decide if a knife is being carried "in public", and for a "good reason". Folding knives with blades of or less may be carried without needing to provide "good reason" so long as the blade is not capable of being locked in the open position. However, it is illegal to have the intention of using any object in public as a weapon, meaning that even a knife that is legal to carry without needing "good reason" may still be found to be illegal if the police officer has grounds to suspect it will be used as a weapon. The onus lies on the officer to prove that intent. Recent court decisions in the U.K. have made it easier for public prosecutors to obtain knife possession convictions by preventing the accused from citing self-defence or even fear of attack as a justifiable reason for carrying a knife. The U.K. government advisory website on crime and justice formerly stated that "even if you carry a knife to protect yourself or make yourself feel safer but don’t intend to use it then you are committing a crime."
Opinel knife
With its 8.5 cm blade, the No. 8 Opinel is perhaps the most widely used size, though Nos. 4, 6, and 10 are consistent sellers. There is a considerable difference in size between No. 12 (12 cm blade) and the recently-added novelty No. 13, "Le Géant" ("the Giant") with its 22 cm blade. There is now a No. 7 round-ended knife without the sharp point, intended for children and others as "My first Opinel".
Sharpfinger
The Schrade Sharpfinger is a fixed-blade utility knife, approximately in overall length with a blade and sawcut (textured) "Delrin" synthetic scales. The blade has a pronounced curve, distinctive from most other utility knives marketed in the United States, as well as being smaller than the average American utility or hunting knife.Variants of the Sharpfinger were offered with the following handle materials:Probably the most famous user of a Schrade Sharpfinger knife is Sonny Barger, founder of the Hells Angels Motorcycle Club.
8 bore
By the 19th century, the giant 4 bore had been established as the standard elephant gun amongst European settlers and explorers within Africa, whilst the 8 bore was considered the standard for all other dangerous game. Typical 8 bores weighed , and fired a conical bullet at around or an spherical ball at around , both with 10 to 12 drams (17.72 to 21.26 g) of black powder, although sometimes heavier charges of 14 drams (24.82 g) were used, generally in Africa.
Canon de 8 Gribeauval
The Canon de 8 Gribeauval fired a round shot that weighed 8 French pounds. Used until 1840, the French pound () weighed while the English pound weighed only 453.6 grams. One source stated that the barrel of the 8-pounder weighed or 150 times the projectile weight. The length of the cannon was 18 calibers, that is, 18 times the diameter of the bore. The carriage weighed and limber weighed , making a total weight of barrel, carriage and limber of . A second authority held that the width of the bore was and the barrel length was . The barrel weighed and the carriage (including the limber) weighed . All French field guns had a clearance of between the cannonball and the inside of the barrel. French 8- and 12-pounders had a special system where the barrel of the cannon was shifted backward about four calibers so as to better distribute the weight while the gun was being hauled.
BL 8-inch howitzer Mk VI – VIII
8 inch was a calibre adopted in the First World War by the British Army. The Marks VI, VII and VIII (6, 7 and 8) were a new design and not related to the stopgap early Marks 1–5 of 8-inch howitzer, which used shortened and bored-out naval 6-inch gun barrels.
Chisel
The blade geometry is defined by a semi-standardized numbering system that varies by manufacturer and country of origin. For each gouge a "sweep number" is specified that expresses the part of a circle defined by the curve of the blade. The sweep number usually ranges from #1, or flat, up to #9, a semi-circle, with additional specialized gouges at higher numbers, such as the U-shaped #11, and a v-tool or parting tool, which may be an even higher number such as #41. In addition to sweep, gouges are also specified by the distance from one edge of the blade to the other (this corresponds to the chord of the circle section defined by the edge of the blade). Putting these pieces together, two numbers are used to specify the shape of the cutting edge of a gouge, such as a '#7-20mm'. Some manufacturers provide charts with the sweeps of their blades shown graphically.
In addition to varying blade sweeps, bevels, and widths, blade variations include:
All of these specialized gouges allow a craftsperson to cut into areas that may not be possible with a regular, straight-bladed gouge.
Kitchen knife
Away from the edge, a knife most simply has either a rectangular or wedge-shaped cross-section (saber grind vs. flat grind), but may also have indentations, whose purpose is to reduce adhesion of the food to the blade. This is widely found in Japanese knives, and in the West is particularly found in meat carving knives, though also in knives for soft cheese, and some use for vegetables.
Bowie knife
The most famous version of the Bowie knife was designed by Jim Bowie and presented to Arkansas blacksmith James Black in the form of a carved wooden model in December 1830. Black produced the knife ordered by Bowie, and at the same time created another based on Bowie's original design but with a sharpened edge on the curved top edge of the blade. Black offered Bowie his choice and Bowie chose the modified version. Knives such as this, with a blade shaped like that of the Bowie knife, but with a pronounced false edge, are today called "Sheffield Bowie" knives, because this blade shape became so popular that cutlery factories in Sheffield, England were mass-producing such knives for export to the U.S. by 1850, usually with a handle made from either hardwood, deer antler, or bone, and sometimes with a guard and other fittings of sterling silver. The James Black Bowie knife had a blade approximately twelve inches long, two inches wide, and 0.25 inch thick. The spine of the knife was covered with soft brass or silver, reportedly to catch the opponent's blade in the course of a knife fight, while a brass quillion protected the hand from the blade.
Kitchen knife
A meat cleaver is a large, most often rectangular knife that is used for splitting or "cleaving" meat and bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy blade that is thick from the spine to quite near the edge. The edge is sharply beveled and the bevel is typically convex. The knife is designed to cut with a swift stroke without cracking, splintering or bending the blade. Many cleavers have a hole in the end to allow them to be easily hung on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat. The cleaver most often found in a home knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy cleavers with much thicker blades are often found in the trade.
Knife legislation
The special exception which exists in the Criminal Justice Act 1988 (Sec. 139) for folding knives (pocket knives) with a cutting edge (not blade) less than 3 inches (7.62cm) long, is another "common sense" measure accepting that some small knives are carried for general utility; This exemption however only applies to folding knives without a locking mechanism. The wording of the Criminal Justice Act does not mention locking and so the definition of "folding pocket knife" was settled through case law. In the Crown Court appeal of "Harris v. DPP" (1992) and the Court of Appeal case of "R. v Deegan" (1998) the ruling that 'folding' was intended to mean 'non-locking' was upheld. As the only higher court in England and Wales to the Court of Appeal is the Supreme Court, the only way the decision in "R. v. Deegan" could be overturned is by a dissenting ruling by the Supreme Court or by Act of Parliament.
Santoku
The Santoku design is shorter, lighter, thinner, and more hardened steel in the tradition of Samurai sword steel (to compensate for thinness) than a traditional Western chef's knife. Standard Santoku blade length is between , in comparison to the typical home cook's knife. Most classic kitchen knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22.5 degree shoulder, from cutting edge); Japanese knives typically incorporate a chisel-tip (sharpened on one side), and maintain a more extreme angle (10 to 15 degree shoulder). A classic Santoku will incorporate the Western-style, bilateral cutting edge, but maintain a more extreme 12 to 15 degree shoulder, akin to Japanese cutlery. It is critical to increase the hardness of Santoku steel so edge retention is maintained and "rolling" of the thin cutting edge is mitigated. However, harder, thinner steel is more likely to chip, when pushing against a bone for example. German knives use slightly "softer" steel, but have more material behind their cutting edge. For the average user, a German-style knife is easier to sharpen, but a Santoku knife, if used as designed, will hold its edge longer. With few exceptions, Santoku knives typically have no bolster, sometimes incorporate "scalloped" sides, also known as a Granton edge, and maintain a more uniform thickness from spine to blade.
Chef
The standard uniform for a chef includes a hat called a toque, necktie, double-breasted jacket, apron and shoes with steel or plastic toe-caps. A chef's hat was originally designed as a tall rippled hat called a Dodin Bouffant or more commonly a toque. The Dodin Bouffant had 101 ripples that represent the 101 ways that the chef could prepare eggs. The modern chef's hat is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat helps to prevent sweat from dripping down the face and hair shedding on food.
Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health regulations, they are largely decorative. The chef's neck tie was originally worn on the inside of the jacket to stop sweat running from the face and neck down the body. The jacket is usually white to show off the chef's cleanliness and repel heat, and is double-breasted to prevent serious injuries from burns and scalds. The double breast also serves to conceal stains on the jacket as one side can be rebuttoned over the other, which is common practice.
An apron is worn to just below knee-length, also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto it, the apron can be quickly removed to minimize burns and scalds. Shoes and clogs are hard-wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewelry is not allowed apart from wedding bands and religious jewelry. If wound dressings are required they should be blue—an unusual colour for foodstuffs—so that they are noticeable if they fall into food. Facial hair and longer hair are often required to be netted, or trimmed, for food safety. Bandages on the hands are usually covered with nylon gloves. Latex is not typically used for food preparation due to latex allergy.
Caviar spoon
There is a custom that caviar should not be served with a metal spoon, because metal may impart an undesirable flavour. Some food experts point out that caviar is stored and sold in metal tins, and therefore any effect of metal on caviar flavour is a misconception; however, others point out that silver is reactive, and may affect caviar flavour.
Caviar spoons range in length from 3 to 5 inches, and have a small shallow bowl that may be either oval or paddle shaped.
Cheese knife
Furthermore, the shape is unusual. Most knives have a blade that is wide at the base and tapers to the tip. A cheese knife, on the other hand, is similar to a cleaver in that it starts out thinner at the handle and then gets wider away from the base. Some cheese knives have angled handles to make an easier cut.
Kitchen utensil
A kitchen utensil is a small hand held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking.
Skeleton knife
A skeleton knife refers to two different types of knives, a kitchen knife and an unadorned penknife. 
The first type of skeleton knife is a small kitchen knife that typically has three large holes on its blade used for cutting fruit or cheese. The purpose of these holes is to reduce the surface area of the blade so that sticky foods do not cling to it. Most skeleton knives are used for cutting very soft foods.
Kitchen knife
Caidao or so-called 'Chinese cleaver' is not a cleaver, and most manufacturers warn that it should not be used as a cleaver. It is more properly referred to as a Chinese chef's knife and is actually a general-purpose knife, analogous to the French chef's knife or the Japanese santoku. The confusion arises from the fact that Chinese chef's knives are rectangular and that some (particularly older, traditional knives made of carbon steel) have somewhat heavy blades. Also, the fact that the blade is heavier toward the tip encourages skilled Chinese chefs to use a swinging or "tapping" stroke as well as a "pushing" stroke. However, the edge has the gradual bevel of a chef's knife and will most probably be damaged if used for splitting bone. Actual cleavers in China have the same profile as chef's knives but have much thicker blades with a sharp bevel and heavier handles.
Bob Kramer
Kramer initially sold his knives in the conventional fashion: $150 for an 8-inch chef's knife in 1995, $125–$225 in 2000, $475 in 2008. After a 2008 article in "Cook's Illustrated" that deemed his 8-inch chef's knife to have "outperformed every knife we've ever rated" Kramer began selling by a waiting list. The knives are now sold by auction only. At auction a new handmade knife by Kramer cost $30,000 in 2015, as much as 100 knives mass-produced with similar materials to his specifications.
Thaeng yuak
1. "Thaeng yuak" knife ("มีดแทงหยวก")– the knife blade is 5 inches to 6 inches long with a round sharp point. It is flexible and has a round handle. The blade is able to bend and create a smooth curve. Importantly, the knife must be always sharp otherwise the cutting line wouldn’t smooth and look messy.
8 mm film
8 mm film is a motion picture film format in which the film strip is eight millimeters wide. It exists in two main versions — the original standard 8 mm film, also known as regular 8 mm, and Super 8. Although both standard 8 mm and Super 8 are 8 mm wide, Super 8 has a larger image area because of its smaller and more widely spaced perforations.
Sticking knife
A sticking knife usually consists of a double edge pointed blade approximately six inches long. Blades are traditionally made of high carbon steel (such as 1095). Handles are simple, consisting usually of two hardwood scales riveted through the full, flat blade tang. Sticking knives generally lack any kind of guard.
Pocketknife
In the early 1990s, tactical folding knives became popular in the U.S.A. The trend began with custom knifemakers such as Bob Terzuola, Michael Walker, Allen Elishewitz, Mel Pardue, Ernest Emerson, Ken Onion, Chris Reeve, Rick Hinderer, Warren Thomas, and Warren Osbourne. These knives were most commonly built as linerlocks. Blade lengths varied from , but the most typical models never exceeded in blade length for legal reasons in most US jurisdictions.
Snips
Tinner's snips, also known as tinner snips or tin snips, are one of the most popular type of snips. They are defined by their long handles and short blades. They usually have extra wide jaws and are made of drop forged carbon steel. Depending on the size of the blade, tin snips can cut between 24 and 16 gauge cold rolled low-carbon tin. They can be ranged in length from long. There are two main types: straight-pattern and duckbill-pattern. Straight-pattern are best for straight cuts, but can handle gentle curves. Duckbill-pattern snips, also known as trojan-pattern snips, have blades that taper down from the pivot to the tip of the blades. The blade edges are also bevelled to more easily cut curves and circles or shapes. They are a lighter duty snip that can only cut up to 25 gauge mild steel.
Utility knife
The largest construction or workplace utility knives typically feature retractable and replaceable blades, made of either die-cast metal or molded plastic. Some use standard razor blades, others specialized double-ended utility blades. The user can adjust how far the blade extends from the handle, so that, for example, the knife can be used to cut the tape sealing a package without damaging the contents of the package. When the blade becomes dull, it can be quickly reversed or switched for a new one. Spare or used blades are stored in the hollow handle of some models, and can be accessed by removing a screw and opening the handle. Other models feature a quick-change mechanism that allows replacing the blade without tools, as well as a flip-out blade storage tray. The blades for this type of utility knife come in both double- and single-ended versions, and are interchangeable with many, but not all, of the later copies. Specialized blades also exist for cutting string, linoleum, and other materials.
Another style is a snap-off utility knife that contains a long, segmented blade that slides out from it. As the endmost edge becomes dull, it can be broken off the remaining blade, exposing the next section, which is sharp and ready for use. The snapping is best accomplished with a blade snapper that is often built-in, or a pair of pliers, and the break occurs at the score lines, where the metal is thinnest. When all of the individual segments are used, the knife may be thrown away, or, more often, refilled with a replacement blade. This design was introduced by Japanese manufacturer Olfa Corporation in 1956 as the world's first snap-off blade and was inspired from analyzing the sharp cutting edge produced when glass is broken and how pieces of a chocolate bar break into segments.
Another utility knife often used for cutting open boxes consists of a simple sleeve around a rectangular handle into which single-edge utility blades can be inserted. The sleeve slides up and down on the handle, holding the blade in place during use and covering the blade when not in use. The blade holder may either retract or fold into the handle, much like a folding-blade pocketknife. The blade holder is designed to expose just enough edge to cut through one layer of corrugated fiberboard, to minimize chances of damaging contents of cardboard boxes.
Opinel knife
Opinel knives are currently offered in eleven numbered sizes: 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, and 13. The No. 1 Opinel was discontinued in 1932. With its tiny 2 cm (0.787-inch) blade and boxwood handle, it was meant to be attached to a key fob or watch chain and used as a tobacco pipe cleaner or nail cleaner, but was judged to be too small. The No. 11 Opinel was discontinued in 1935, its size being considered too similar to Opinels Nos. 10 and 12.
Cheese knife
A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness; most often "cheese knife" refers to a knife designed for "soft" cheese.
Japanese kitchen knife
Since the end of World War II, western-style, double-beveled knives have gained popularity in Japan. One example of this transition is the "santoku," an adaptation of "gyoto." Other knives that have become widely used in Japan are the French chef's knife and the "Sujihiki," roughly analogous to a western carving knife. While these knives are usually sharpened symmetrically on both sides, their blades are still given Japanese-style acute-angle cutting edges of 8-10 degrees per side with a very hard temper to increase cutting ability.
Survival knife
Survival knives are designed for work such as setting traps, cutting branches, carving wood, and skinning animals. Most survival knives have fixed blades that are 10 cm to 20 cm (3.9 - 7.9 inches) long with a full thick tang. Survival knives made by Aitor, Lile, Parrish, Randall, or Reeve have hollow handles, which allow the user to store additional equipment in the handle. Some of these knives feature a compass in the cap. A hollow handle survival knife may have reduced strength and may break more easily when performing tasks such as chopping or batoning.
Chef's knife
A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
Rezin Bowie
After the Sandbar Fight, and subsequent battles in which James Bowie successfully used his knife, it became very popular. Many craftsman and manufacturers made their own versions of the knife, and many major cities of the Southwest had "Bowie knife schools", which taught "the art of cut, thrust, and parry." His fame, and that of his knife, spread to Britain, and by the early 1830s many British knife manufacturers were producing Bowie knives, shipping many of them to the United States for sale. The design of the knife continued to evolve, and it is generally agreed to have a blade 8.25 inches long and 1.25 inches wide, with a curved point. It had a "sharp false edge cut from both sides" and a cross-guard to protect the user's hands.
Boning knife
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as "thick" as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
Hunting knife
Hunting knives are traditionally designed for cutting rather than stabbing, and usually have a single sharpened edge. The blade is slightly curved on most models, and some hunting knives may have a blade that has both a curved portion for skinning, and a straight portion for cutting slices of meat. Some blades incorporate a guthook. Most hunting knives designed as "skinners" have a rounded point as to not damage the skin as it is being removed.Hunting knives include the puukko, the yakutian knife and the Sharpfinger. Most American designs are based on a smaller version of the Bowie knife. Knifemaker Bob Loveless popularized the Drop point hunting knife and William Scagel popularized the Camp knife.
CQC-6
The CQC-6 (Close Quarters Combat — Six) or Viper Six is a handmade tactical folding knife with a tantō blade manufactured by knifemaker Ernest Emerson. Although initially reported as the sixth design in an evolution of fighting knives and the first model in the lineup of Emerson's Specwar Custom Knives, Emerson later revealed that the knife was named for SEAL Team Six. It has a chisel-ground blade of ATS-34 or 154CM stainless steel and a handle made of titanium and linen micarta. The CQC-6 is credited as the knife that popularized the concept of the tactical folding knife.
Ernest Emerson
Emerson ground the blades of these knives from ATS-34 steel with a Rockwell hardness of 57–59 and made them thicker toward the tip, creating a stronger-tipped blade than he had made previously. He bead-blasted the blades as he did the liners and bolsters instead of rubbing or polishing them, giving them a matte finish as opposed to the mirror-polished finish common on his earlier knives and other knives at the time. Emerson designed each one of these knives for a specific purpose. The slender Viper 1 and smaller Viper 2 were designed for use as a police officer's backup weapon. The Viper 5 was designed to be used by naval boat crews, as the handle was contoured with a rear brake so as to not slip from the user's hand when wet and the Viper 3 was designed as a pure fighting knife with its 4-inch blade.
Japanese kitchen knife
Traditional Western knives are made with a double bevel, which tapers symmetrically to the cutting edge on each side. Single bevel knives, which only taper to one side (typically the right), can require more care and expertise when using. Japan adopted French and German cutlery ideas during the Meiji period 1860-1890s, integrating them into Japanese cutting techniques and culture. Japanese knives are often flatter than their European counterparts. 
Single bevel knives are traditional Japanese knives. They have an "omote" (an edge on the right for right-handers), a "shinogi" (where the front bevel meets the flat of the blade face) and an "urasuki" (a hollow backside that releases food). These knives are usually a little thicker at the spine and body than Japanese double bevels, but are thinner right behind the edge. While they leave a better surface finish, the produce must bend further due to the thickness of the blade. These are the knives of the established traditional Japanese cuisine and were originally developed from the Chinese double bevel knives. They are sharpened along the single bevel by applying pressure to both the "shinogi" and the edge. "Honbazuke" is the initial sharpening that forms a flat surface along the perimeter of the "urasuki" strengthening it. This practice also straightens the backside, and lays a shape for future sharpening. The "omote" is sharpened much more than the "urasuki" in order to maintain the function of the single bevel. "Kansai" style knives usually have pointed tip for vertical cuts, which helps in decorative tip work. "Edo" style knives have a square tip used for horizontal cuts, rendering a more robust working knife. The standard Japanese knife kit includes the "yanagiba", "deba", and "usuba". They are essential to "Washoku" (和食 Japanese cuisine).
Defining characteristics of Japanese kitchen knives are toughness (resistance to breaking), sharpness (smallest carbide and grain for smallest apex reduce force in cutting), edge life (an index for the length of time an edge will cut based on lack of edge rolling or chipping), edge quality (toothy with large carbides or refined with small carbides), and ease of sharpening (steel easily abrades in stone and forms a sharp edge). Although each steel has its own chemical and structural limits and characteristics, the heat treatment and processing can bring out traits both inherent to the steel and like its opposite counterparts.
Chef's knife
The edge may be ground in different ways:In order to improve the chef's knife's multi-purpose abilities, some owners employ "differential sharpening" along the length of the blade. The fine tip, used for precision work such as mincing, might be ground with a very sharp, acute cutting bevel; the midsection or belly of the blade receives a moderately sharp edge for general cutting, chopping and slicing, while the heavy heel or back of the cutting edge is given a strong, thick edge for such heavy-duty tasks as disjointing beef.
Japanese kitchen knife
Japanese kitchen knives are a type of a knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or "hagane", which is the same kind of steel used to make samurai swords. Most knives are referred to as or sometimes "-bōchō" (due to rendaku), but can have other names including . There are four general categories used to distinguish the Japanese knife designs: handle (Western vs. Japanese), blade grind (single bevel vs. double bevel), steel (stainless vs. carbon), and construction (laminated vs. monosteel).
Corvo (knife)
The Corvo is a bladed weapon typically used in Chile. It is a double-edged knife with a curved blade of approximately 12 inches. Initially a tool similar to a grape hook, it was widely used in combat during the War of the Pacific. It was not standard issue, but rather a personal weapon or tool that the soldiers brought with them from home.
Swiss Army knife
The Soldier Knife 08 features an long ergonomic handle with polymer-textured non-slip inlays incorporated in the nylon grip shells and a double liner locking system, one-hand long locking partly serrated chisel ground drop point blade, wood saw, can opener with small slotted screwdriver, locking bottle opener with large slotted screwdriver and wire stripper/bender, reamer, Phillips (PH2) screwdriver and diameter split keyring. The Soldier Knife 08 width is , thickness is , overall length opened is and it weighs . The Soldier Knife 08 is manufactured only by Victorinox.
Kitchen knife
Usually about 5 cm to 10 cm (2 to 4 inches) long, a fluting knife has a small blade that is very straight. Fluting knives are ideal for small tasks such as decorating and peeling.
Skinner knife
The skinner knife or skinning knife is a professional tool for a skinner. Typically a skinner knife has wide, short blade. The edge is strong and does not have much flexibility or spring. Skinning knives are more a hunting tool than a weapon.
Pocketknife
A credit card knife is a very thin knife that is the shape and size of a credit card. It is designed to be carried in the wallet along with regular credit cards. Some credit card knives can contain other small tools, such as tweezers, or toothpicks.
List of culinary knife cuts
There are a number of regular knife cuts that are used in many recipes. Each produces a standardized cut piece of food. The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2½–3 inches, and are defined by width, from thickest to thinnest as "pont-neuf", "batonnet", "allumette", "julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise.Cuts with six even sides include:
Kitchen knife
A "lobster splitter" is a light-duty cleaver used mainly for shellfish and fowl which has the profile of a chef's knife. The Chinese chef's knife is sometimes called a "Chinese cleaver", due to the rectangular blade, but it is unsuitable for cleaving, its thin blade instead designed for slicing; actual Chinese cleavers are heavier and similar to Western cleavers.
Survival knife
Prior to the late 19th century, outdoorsmen and military personnel did not use knives that were notably different from the knives used by butchers. Blades were relatively thin and the handles were often no more than two wooden slabs riveted to the tang. Serrations appeared on knives in the 19th century for use as a wood saw or fish scaler. Around the turn of the century, Webster L. Marble introduced the modern concept of the "hunting knife." These knives incorporated heavier blades, crossguards, and pommels. They very much resembled miniaturized Bowie knives. Case, Cattaraugus, and other cutlery manufacturers soon introduced similar knives of their own and it is from these that the modern concept of the survival knife is descended. These knives, along with machetes and bolos constituted survival knives as used by military, explorers, and outdoorsmen up through at least the 1930s.
Diamond knife
There are many styles and types of diamond knives. For the most part, they can be made for use dry or wet. Blade angles of diamond knives vary from 35 to 60 degrees. The smaller angled knives are used for finer cutting, but these knives are prone to damage. Wide angle knives have better life expectancy.
Global (cutlery)
Global knives are used by such well known chefs as Geordie Glumac, Giada De Laurentiis and a number of the Iron Chefs on the original Iron Chef television series. Chef Anthony Bourdain, writing in "Kitchen Confidential", recommends Global knives as a lightweight, easy to sharpen, and an inexpensive alternative to German-made knives. Chef Michel Roux Junior is an avid promoter of Global knives, and has his own signature series.
Laguiole knife
The major influence on the form of the classic "laguiole" is most likely the Arabo-Hispanic clasp knife of Andalusian Spain, the "navaja". The "laguiole" was first designed in 1829 by Jean-Pierre Calmels. The earliest forms of "laguiole" knife were straight-bladed and handled, the so-called "laguiole droit"; the classic "navaja"-like "laguiole" seems to have been developed around 1860. The Calmels "laguiole droit" had a 'half-lock' on the blade where a small projection on the end of the backspring ("mouche") exerts pressure on a corresponding indent in the heel of blade when the knife is open; this, and not the full locking system of the "navaja", remained a fixed feature in subsequent "laguiole" knives. Seasonal migrations of shepherds and cattle herders between Catalan Spain and southern France in summer and winter introduced the "navaja" to France. The Arabo-Hispanic design of the "navaja" was merged with that of local folding knives represented by older patterns such as the "laguiole droit" and "Capuchadou"; the result became the classic "laguiole". In 1840, the first awl or trocar (a surgical instrument used to puncture body cavities and relieve the suffering of cattle and other animals with bloat) was added to the some "laguiole" knife patterns. In 1880, some models of the "laguiole" began featuring a corkscrew, in response to demands from the owners of bars in the Auvergne, and restaurants in Paris.
8mm Remington Magnum
The 8mm Remington Magnum case has functioned as the parent case for the 7mm STW, which is essentially a 7 mm (.284 caliber) necked-down version of the 8mm Remington Magnum. Designed by Layne Simpson, Editor of "Shooting Times" magazine, the wildcat status of the 7mm STW ended in 1996 when it got SAAMI certified and became an officially registered and sanctioned member of the 8mm Remington Magnum "family" of magnum rifle cartridges. With top handloads pushing a 150 grain bullet at nearly 3,400 feet per second, it is one of the fastest mid-bore rifle cartridges extant and is noted for its extremely flat trajectory. It is outclassed only by the Lazzeroni 7.21 Firebird and Remington's 7mm RUM
Neck knife
Neck knives are usually single-edged, with blade lengths typically under four inches, and frequently less than three inches. They are primarily intended for utilitarian use, although non-utilitarian versions (i.e., daggers and T-handled push daggers) also exist.
Film perforations
Standard 8 mm film uses 16 mm film that is perforated twice as frequently (half the pitch of normal 16 mm) and then split down the middle after development. Super 8 uses much narrower perfs on film which is already 8 mm wide. Super 8 pitch is 0.1667" and perfs are 0.045" high by 0.036" wide.
Opinel knife
The curve of the original Opinel blade is a Yatagan, while the flared butt at the base of the wood handle is referred to as a fishtail. The No. 8 "Couteau du Jardin" or Garden Knife uses a folding drop-point blade in concert with a slim, tapered wood handle, while the Opinel No. 8 and No. 10 Pruning Knives, designed for pruning shrubs and vines, feature a large folding hawkbill blade fitted to an elegantly curved wooden handle. The Opinel "Slim Effile" series use a thinner-profile stainless steel blade fitted to a tapered wood handle. Available in several sizes and handle materials, the "Slim Effile" series knives are intended for tasks such as cleaning and fileting fish and thinly slicing meats and cheeses.
Commander (knife)
The Commander features a recurve shaped blade that is 3.75" long and hardened to a Rockwell hardness of 57-59 RC. The handle is 5.0" long making the knife 8.75" inches in length when opened. The blade steel is Crucible's 154 CM and is .125" thick, although CPM S30V steel, ATS-34, Damascus steel, and Titanium with a carbide edge have been used. The butt-end of the knife features a hole for tying a lanyard. Some models are made with partially serrated blades to aid in the cutting of seatbelts or webbing.
Chef's knife
The Santoku Knife is basically a Japanese style chef's knife. It's smaller lighter sharper with a different blade shape.
Kitchen knife
The length of the knife is suitable to fillet medium-sized fish. For very large fish such as tuna, longer specialized knives exist, for example the almost two-meter long oroshi hocho, or the slightly shorter hancho hocho.
Knife legislation
In France, any knife of any blade length with a fixed blade, or a folding blade with a locking system, falls into unregulated Category D weapon ("armes de catégorie D en vente libre"). Unregulated category D weapons may be legally purchased if over 18 years of age, but they may not be carried on one's person, unless carried "for good reason", for example, as part of the tools of one's profession. If carried in a vehicle, such knives must be placed in a secure, locked compartment not accessible to the vehicle occupants. In addition, French law provides that authorities may classify any knife as a prohibited item depending upon circumstances and the discretion of the police or judicial authorities. Since "reasonable size" knives are merely tolerated in most circumstances, authorities may summarily confiscate it.
Screw
Lag screws (US) or coach screws (UK, Australia, and New Zealand) (also referred to as lag bolts or coach bolts, although this is a misnomer) are large wood screws. Square-headed and hex-headed lag screws are covered by ASME B18.2.1 standards, and the head is typically an external hex. A typical lag screw can range in diameter from to , and lengths from or longer, with the coarse threads of a wood-screw or sheet-metal-screw threadform (but larger).
Chef's knife
The Chinese chef's knife is completely different and resembles a cleaver.
Designated marksman
Snipers are mainly employed for targets at ranges from up to more than . In the UK, US and other Western countries over the last 15 years, sniper rifles chambered for standard military calibers, such as 7.62×51mm, have been replaced with those that employ larger, more specialized rounds, such as .300 Winchester Magnum or .338 Lapua Magnum, which give better accuracy at longer ranges than the standard military rifle calibers. An example of this is the British Army's replacement of the Accuracy International L96A1 in 7.62×51mm with the similar but larger and more powerful Accuracy International L115A3 rifle chambered in .338 Lapua Magnum.
Fairbairn–Sykes fighting knife
In close-quarters fighting there is no more deadly weapon than the knife. In choosing a knife there are two important factors to bear in mind: balance and keenness. The hilt should fit easily in your hand, and the blade should not be so heavy that it tends to drag the hilt from your fingers in a loose grip. It is essential that the blade have a sharp stabbing point and good cutting edges, because an artery torn through (as against a clean cut) tends to contract and stop the bleeding. If a main artery is cleanly severed, the wounded man will quickly lose consciousness and die.
The Fairbairn-Sykes was produced in several patterns. The Shanghai knife on which it was based was only about long in the blade. First pattern knives have a blade with a flat area, or ricasso, at the top of the blade which was not present on the original design and the presence of which has not been explained by the manufacturers, under the S-shaped crossguard. Second-pattern knives have a slightly longer blade (just less than ), -wide oval crossguard, knurled pattern grip, and rounded ball, and may be stamped "ENGLAND" (a US legal requirement when importing the surplus knives after WWII, as they had to show the country of origin) on the handle side of the cross guard. Some may also be stamped with a "Broad Arrow" /|\ British issue mark and a number (e.g., 21) on the opposite handle side of the cross guard. Third-pattern knives also have a similarly sized seven-inch blade, but the handle was redesigned to be a ringed grip. This ringed grip is reputed to have distressed one of the original designers as it unbalanced the weapon and made harder to hold when wet, but it was used by the manufacturers as it was simple to produce and could be cast from a cheaper and more plentiful alloy instead of using up scarce quantities of brass stock which were, of course, required for ammunition casings and other such vital applications. William Rodgers, as part of the Egginton Group, now also produce an all-black "sterile" version of the knife, which is devoid of any markings showing maker for NATO use.
BL 8-inch Mk VIII naval gun
The 50 calibre BL 8 inch gun Mark VIII was the main battery gun used on the Royal Navy's heavy cruisers, in compliance with the Washington Naval Treaty of 1922. This treaty allowed ships of not more than 10,000 tons standard displacement and with guns no larger than to be excluded from total tonnage limitations on a nation's capital ships. The 10,000 ton limit was a major factor in design decisions such as turrets and gun mountings. A similar gun formed the main battery of Spanish cruisers. In 1930, the Royal Navy adopted the BL 6 inch Mk XXIII naval gun as the standard cruiser main battery in preference to this 8-inch gun.
Knife legislation
Due to concerns about potential violence at the 2008 Olympic Games in Beijing, China began restricting "dangerous knives", requiring that purchasers register with the government when purchasing these knives. Included in the new restrictions are knives with "blood grooves", lockblade knives, knives with blades measuring over 22 cm (8.6 in) in length, and knives with blades over 15 cm in length also having a point angle of less than 60 degrees.
Kitchen knife
A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 6 and 10 cm (2½ and 4 inches) long.
No.8 rifle
The Rifle, Number 8 (commonly referred to as the Number 8 Rifle or the Number 8 Cadet Rifle) is a bolt-action .22 calibre version of the Lee–Enfield designed for British Army target shooting. They are simple single-shot, hand-fed cadet rifles and were originally designed to be used by military marksmen firing in civilian competitions. Currently, the Number 8 is used by the British cadet services as a basic target rifle. Some examples are in civilian ownership worldwide, especially following the disposal by the New Zealand cadet forces of their Number 8 and Number 9 rifles at auction.
8-inch Gun M1
In 1919, the Westervelt Board described the ideal heavy gun for future development having a bore of 194mm to 8-inches, a projectile of about 200 lbs, and a range of 35,000 yards. More striking was that it be must be road transportable. At this time no other country had such a road-transportable field gun. Low-priority design work occurred until 1924. Serious development began in June 1940 of an 8-inch (203 mm) gun that would have a range of , a road speed of , be transported in two loads weighing no more than and be suitable for rail movement. The gun used the same projectile as the 8-inch coastal gun and the US Navy's 8-inch cruiser gun. Using the same carriage as the 240 mm howitzer M1 eased development, but the gun was very troublesome and was not standardized until January 1942. The main problems were excessive bore wear and poor accuracy, but it was felt that nothing better could be produced in a timely manner. Thus it entered production at a low rate and in small numbers. The gun tube was produced by Watervliet Arsenal, and the recoil system was produced by Hannifin Manufacturing. Watertown Arsenal, Bucyrus-Erie, and the S. Morgan Smith Company manufactured the carriage. Only 139 weapon systems were produced before production ceased in 1945.
7 mm scale
7 mm scale, also known as British 0 scale is a model railway scale of 1:43.5 (or 7 mm to 1 ft; hence its name). The scale is thus different from American 0 scale (1:48) and European 0 scale (1:45) For standard gauge railways, 32mm gauge, or 0 gauge is most commonly used. ScaleSeven (S7) standard however specifies 33 mm gauge, which is closer to scale. For narrow gauge modelling, 16.5 mm gauge
Hacksaw
The most common blade is the 12 inch or 300 mm length. Hacksaw blades have a hole at each end for mounting them in the saw frame and the 12 inch / 300 mm dimension refers to the center to center distance between these mounting holes.
Router (woodworking)
Bits also differ by the diameter of their shank, with ½ inch, 12mm, 10mm, ⅜ inch, 8mm and ¼ inch and 6mm shanks (ordered from thickest to thinnest) being the most common. Half-inch bits cost more but, being stiffer, are less prone to vibration (giving smoother cuts) and are less likely to break than the smaller sizes. Care must be taken to ensure the bit shank and router collet sizes match exactly. Failure to do so can cause permanent damage to either or both and can lead to the dangerous situation of the bit coming out of the collet during operation. Many routers come with removable collets for the popular shank sizes (in the USA ½-in and ¼-in, in Great Britain ½-in, 8mm and ¼-in, and metric sizes in Europe—although in the United States the ⅜-in and 8mm sizes are often only available for extra cost).
Knife
Knives can serve various purposes. Hunters use a hunting knife, soldiers use the combat knife, scouts, campers, and hikers carry a pocket knife; there are kitchen knives for preparing foods (the chef's knife, the paring knife, bread knife, cleaver), table knives (butter knives and steak knives), weapons (daggers or switchblades), knives for throwing or juggling, and knives for religious ceremony or display (the kirpan).
Buck Knives
The Buck "Model 110" has a 3–inch blade, a high-tension lock, and a low-pressure release; the handles are typically wood with bolsters of heavy-gauge brass. Introduced in 1964, it was one of the first lockback folding knives considered strong enough to do the work of a fixed-blade knife. Its debut revolutionized hunting knives, rapidly becoming one of the most popular knives ever made, with some 15 million Model 110 knives produced since 1964. Before 1981, the specially heat treated stainless steel used was 440C, from 1981 to 1992 it was 425M, and after 1993 Buck has used 420HC stainless steel. Its design is one of the most imitated knife patterns in the world.
Boot knife
A boot knife or a gambler's dagger is a small fixed-blade knife (usually, a dagger) that is designed to be carried in or on a boot. Typically, such a knife is worn on a belt or under a pant leg. If worn around the neck (by means of a chain or lanyard) they become a neck knife. Boot knives generally come with a sheath that includes some form of a clip. Most have double-edged blades, like a dagger, that range from 3 to 5 inches (7.62 to 12.7 cm).
Japanese kitchen knife
The current major knife making centers of Japan include:Unlike western knives, Japanese knives are often only single ground, meaning that they are sharpened so that only one side holds the cutting edge. As shown in the image, some Japanese knives are angled from both sides, while others are angled only from one side with the other side of the blade being flat. It was traditionally believed that a single-angled blade cuts better and makes cleaner cuts, though requiring more skill to use than a blade with a double-beveled edge. Generally, the right-hand side of the blade is angled, as most people use the knife with their right hand. Left-handed models are rare and must be specially ordered and custom made.
Computer case screws
The #6-32 UNC is a UTS screw specifying a major thread diameter of which is defined as ; and (threads per inch) which equates to a thread pitch of . The optional UNC specification indicates the standard coarse thread is used which is defined for #6 screws as 32 tpi rendering 'UNC' redundant, however it may be seen when other specifications such as plating or other treatments are also specified. It is by far the most common screw found inside computer cases. It commonly appears in lengths of () and () or less often (). Non-standard metricized lengths such as are also sometimes encountered. Nearly every brand new computer case comes with a bag of these. They are commonly used for the following purposes, however there are many exceptions:
Kitchen knife
Usually about 5 cm to 8 cm (2 to 3 inches) long, a trimming knife has a small, curved blade that is shaped somewhat like a boning knife. Trimming knives are ideal for small tasks such as decorating and peeling.
Knife legislation
Any fixed knife containing a blade length of 15 cm or more requires permission from the prefectural public safety commission in order to possess. Permission requirements also apply to any type of pocket knife over 6 cm (including Automatic Knives), spears over 15 cm in blade length, and Japanese glaves.
All knives with a blade length over 8 cm are prohibited from being carried, under a crime law, with an exception for carrying for duty or other justifiable reasons. Possession is considered a petty crime and is not usually punishable by prison time. However, in cases where assault occurs with the knife, there is a penalty of up to 2 years prison or up to a ¥300000 fine. Folding knives with a blade length less than 8 cm (such as Swiss Army knives) are permitted, while SAK with a lock blade are prohibited from being carried.
Overview of gun laws by nation
Furthermore, knives with a blade longer than 15 cm are considered weapons and have a similar regime to those of firearms.
Olfa
These snap-off blades and their associated handles are now made by many manufacturers in two standard sizes (9 and 18mm).
International Practical Shooting Confederation
The Standard division was formally adopted at the General Assembly following the 1992 European Handgun Championship in Barcelona, Spain, and became a recognized division starting in 1993. One of the intentions of the Standard division was to create an own division for more "stock" firearms, since it up to then had been no equipment divisions, and the sport had started to become dominated by custom built race guns with compensators and optical sights. However, the Standard division was later criticized for also having become a "race division" somewhat like Open, dominated by custom built guns and specialized gear. Major caliber .40 S&W dominates, since it is seen as a much better alternative scoring-wise, but is more expensive than regular minor scoring 9x19 mm (price difference varies, but usually 50-60% more expensive). Also, from a practical standpoint, the .40 S&W can be difficult to obtain when travelling to international matches, while the 9x19 mm round on the contrary is perceived as affordable and available all around the world. This made way for the Production division starting in 2000, which has minor scoring only, allows fewer modifications and has a common magazine limit of 15 rounds.Production division is the most popular division as of 2016. The division allows very few modifications and is limited to typical "off the shelf" service pistols which has to be explicitly approved and listed on the IPSC Production Division List. Maximum barrel length is 127 mm (5 inches). The handgun must be double-action (DA/ SA, DAO or striker fired), and is required to have a minimum trigger pull weight. Striker fired handguns have a minimum trigger pull of 1.36 kg for every trigger pull, while DA/SA handguns are required to have a minimum trigger pull of 2.27 kg only for the first double action trigger pull (no weight limit for subsequent single action trigger pulls).
Knife legislation
In Denmark, fixed-blade knives are legal to own if the blade is no longer than 12 cm (4.75 inches). Blades over this length may only be legally owned if the possessor has a legitimate reason for carrying the knife or a special collector's permit. However, such knives are still generally illegal to carry in public, whether on one's person or in a vehicle, unless transported in such a manner as to prevent ready access by the owner (lockbox, locked trunk, etc.) Folding, non-lock blade knives are legal to carry if the blade length does not exceed 7 cm (2.756 in). Locking knives and knives over 7 cm must be transported in public so as not to allow ready access by the owner. Knives with blades that may be opened with one hand (even if the one-hand opening mechanism has been removed), automatic-opening knives (switchblades), push daggers, gravity knives, disguised knives (belt-buckle knife, sword cane, etc.) and knives with ready access by the wearer (neck or belt knives, boot knives, etc.) are illegal to own or possess. Multi-tools featuring one-hand opening blades are also illegal to own or possess. Owning throwing knives and throwing in private or public is subject to permissions.
Rampuri
The Rampuri (रामपूरी चाकू) is an Indian gravity knife of formidable reputation having a single-edged blade roughly 9 to 12 inches long. Usually it is the switchblade type but there are step-lock types available as well. It formed the basic weapon for Indian thugs or "goondas" during the beginning of the 19th century. The name Rampuri comes from the town of Rampur, Uttar Pradesh. The royal bladesmiths of local Nawabs of Rampur started making knives after the popularization of firearms after the 18th century.
8&quot;/55 caliber gun
The 8"/55 caliber gun (spoken "eight-inch-fifty-five-caliber") formed the main battery of United States Navy heavy cruisers and two early aircraft carriers. United States naval gun terminology indicates the gun barrel had an internal diameter of 8 inches (203 mm), and the barrel was 55 calibers long (barrel length is 8 inch × 55 = 440 inches or 36.6 feet or 11 meters).
Swiss Army knife
In the same year, Victorinox released the SwissChamp XAVT, consisting of 118 parts and 80 functions with a retail price of $425. The Guinness Book of Records recognizes a unique 314-blade Swiss Army-style knife made in 1991 by Master Cutler Hans Meister as the world's largest penknife, weighing 11 pounds.