Which of the following is NOT a common type of culinary knife?

The term "chopping knife" is not widely recognized as a standard type of culinary knife within the culinary community. Instead, chefs typically utilize a chef's knife, paring knife, and serrated knife, all of which have specific functions and are fundamental to various culinary tasks.

The chef's knife is an essential tool for a wide range of chopping, slicing, and dicing tasks. Its broad blade allows for efficient cutting and its design supports a rocking motion, which is useful for mincing herbs or garlic. The paring knife, on the other hand, is smaller and designed for precision tasks such as peeling fruits and vegetables or intricate work like deveining shrimp. The serrated knife, often used for slicing bread, features a saw-like edge that easily cuts through crusty surfaces without crushing the soft interior.

In contrast, while "chopping knife" might imply a knife used for chopping, this term is not formally used to denote a specific type of knife in culinary settings. The other three knives mentioned are recognized and commonly used tools in kitchens around the world.