Hierarchy classification:

1. top of the aat hierarchies
2. Objects Facet
3. Furnishings and Equipment (hierarchy name)
4. Tools and Equipment (hierarchy name)
5. equipment
6. [equipment by context]
7. culinary equipment
8. [culinary equipment for serving and consuming food]
9. [utensils for consuming food]
10. place knives

Anotations

Scope note:

Knives in a formal place setting, designed for use with the entrée, including cutting meat. The entrée knife is located on the right side closest to the plate, and is usually larger than the other knives in the setting. Usage and appearance may overlap with "table knives," which have general purpose use at meals with less formal settings. For knives with serrated edges, made of more modest materials and used for cutting meat in informal dining, use "steak knives."