89% of people can't identify all these swords and knives from just one image. Can you?

By: Craig
Image: Shutterstock

About This Quiz

Fancy yourself a novice chef? Are you a lover and collector of swords? Then take this quiz! 89% of people can't guess each of these knives and swords by looking at just one image. Can you? Prove it!

Used in medieval times, a broadsword had a long, flat wide blade with cutting edges on both sides. It was generally used in battle by knights.

Used by Samurai warriors in ancient Japan, a Katana has a unique appearance. This single edged blade has a curve in it, while the handle is long, allowing the weapon to be gripped in two hands. The blade is normally over 23.5 inches in length.

A gut hook is a blade feature in which the knife's spine has a semi-circle ground out of it. This is then sharpened. It is often used by hunters to help process animals they have shot.

Bread knives have large serrated edges, perfect for cutting through hard crust. They come in a variety of shapes and sizes.

This is a sword used by Samurai. The word Wakizashi means "side inserted." It is typically between 12 to 24 inches in length and carried in conjunction with a Katana.

A foil is a sword used in the sport of fencing. The blade is normally 35 inches in length, rectangular in shape, and very flexible. It is also light, allowing for very fast strikes.

A cleaver has a wide blade, with a thick spine and a straight edge running along the length of the blade. It is used to cut through large pieces of meat, as well as poultry bones. This is achieved by using a chopping motion, making use of the sharpness of the blade as well as the weight of the cleaver itself.

A one-handed short sword, a cutlass has a slightly curved blade. It was a weapon of choice for sailors during the golden age of sail.

Sujihiki knives hail from Japan and are used for carving a variety of meats, including fish. They typically have blades between 24 to 30 cm in length, with one cutting edge.

The main weapon of a Roman soldier, the Gladius was used in close combat. It was very versatile, used for thrusting, cutting, or chopping motions.

A peeling knife is small, perfect for removing the skin from fruit and vegetables. It can also be used to do intricate knife work in the kitchen.

The epee is a sword used in fencing, similar to a dueling sword. It has a fairly thick and stiff blade, while a guard protects the fencer's hand. It weighs around 0.8 kg.

A saber has a curved blade with only one sharpened edge. It also has a hilt with a massive hand guard, providing protection for the whole hand. It was often used as a cavalry weapon.

The Tanto sword was carried by the samurai class in feudal Japan. It was a functional weapon, without artistic embellishment.

Some excellent examples of Viking swords have been found in archaeological digs in Europe. One such sword, found in Flå in Norway, was 102.4 cm long and weighed 1.9 kilograms.

Boning knives generally have blades that are 5 to 7 inches long. They are curved and flexible, to allow the knife to easily cut meat as close to the bone as possible.

A Chinese cleaver has a very narrow spine with a wide blade attached to it. It can easily chop through many ingredients. The flat blade can be used to pick up prepared food. Never chop bones with this blade, as it is thinner than a regular cleaver.

With a small serrated blade, this knife is perfect for slicing through the skin of a tomato without damaging the fragile flesh underneath.

A bokken is a sword made from wood and used in Japan while training.

A bird's beak knife has a blade that is convex, with a very pointy tip. This is an excellent knife for fluting, while peeling round fruit or vegetables.

This is the perfect knife for cutting things that have a tough outer exterior - for example, the crust of a bread or even a hard sausage skin.

There are three basic knife point shapes, of which the clip point is the most common. Here, the front part of the knife is clipped off. Clip point knives have two shapes - straight and concave.

Often thought of as a sword of Persian origin, the Shamshir was actually brought to the Persians by the Seljuk Empire. It quickly became a favorite, replacing the double-edge straight blade used before.

A drop-point knife has a slope in the blade, typically from the handle right to its tip. This means that the blade is stronger because the spine, the thickest point, continues all the way down the length of the blade, right to the tip.

The blade of a sheep's foot knife has both a straight edge and a straight back, although this does drop away as it curves downward toward the point. The knife got its name because it was used to trim the hooves of sheep.

Honesuki boning knives are specially made for cutting chicken. They have a very triangular blade profile and an extremely pointed tip.

The petty knife is of Japanese origin and useful for a number of different kitchen tasks. It's great for trimming curly vegetables.

The Taiji Jian is a two-edged sword that forms part of the Chinese martial art of Taijiquan. It has a straight blade and is used in exercise to improve conditioning.

This is a thrusting weapon with a long blade. It has a hilt to protect the user's hand and the blade is sharpened on both edges.

German for "two-hander," a Zweihander is a large sword that is never sheathed, but carried across the shoulder. It became more ceremonial as swords were phased out on the battlefield.

The Celts were feared warriors. Their swords were very well made and often only Chieftains could afford the best quality. Celts were buried with their weapons when they died.

Santoku knives are for general purpose use in the kitchen. Their blades are from 5.1 to 7.9 inches in length, with a sheepfoot style. They are excellent for slicing, mincing, or dicing a range of ingredients.

A specialty kitchen piece, a salmon carving knife has a long flat blade and a round tip. It is generally around 30 cm long. It allows for the slicing of salmon and tuna into wafer-thin pieces.

The Swiss sapper has a unique one-sided serrated edge that starts from the handle and extends close to the tip of the sword.

Originating in Afghanistan, the Pulwar is a sword with a one-handed curved blade, carried by the Pashtun tribe.

This knife was designed and created by Jim Black, for American pioneer Jim Bowie. The knife typically has a long blade and a double-edged tip.

This sword has a curved blade with one cutting edge and a cross hilt. It originated in the Middle East and today is the ceremonial sword of choice for many military branches, including the United States Marine Corps.

A granton edged blade is filled with grooves which have been hollowed out along its length. The aim of these grooves is to remove any fat or liquid from the meat while slicing. This results in an even cut, without the meat tearing or shredding under the knife's pressure.

A Spatha is a longsword used by the Romans. It could reach up to a meter in length. It was the weapon of choice for Roman heavy infantry divisions. The design of the Spatha - small hilt and handle with a long blade - continued through the centuries. Similar blades were used by the Vikings and Normans.

Chef's knives have a blade that curves towards the tip. The blade varies in length but generally is from 6 to 14 inches. It is used in a number of scenarios, from cutting meat to preparing vegetables.

Niuweidao means "ox-tailed." This one-handed sword has a blade that curves upwards around three-quarters of the way through its length, creating a flaring tip. The Niuweidao Chinese sword has one cutting edge and was the weapon of choice of the common man in ancient China.

Considered to be the modern brother of a cavalry sword, the saber used in fencing has a long, pointy blade. It can score hits by either thrusting or cutting. It has a large hilt to protect the fencer's hand.

A Scottish sword, the Claymore had a long double-edged blade and was wielded in two hands. It was used in Scotland between 1400 and 1700.

The more traditional form of knife, a straight edge blade has a cutting edge along most of its length. It is a perfect blade for cutting harder vegetables such as potatoes, where a push cutting action is used.

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