Misono | Swedish High-Carbon Steel Honesuki (165mm | 6.5") 235mmMisono EU Carbon Steel Honesuki 165mm is designed for stiff, precise control around joints, skin, and poultry bones. Built with carbon steel for a keen, responsive edge and traditional cutting feel, it delivers the kind of sharp, controlled performance that suits both careful prep and regular kitchen use. It is particularly useful for cooks who break down poultry and want better accuracy than a general purpose knife can provide.
For cooks looking for extended reach for brisk carving
The 130mm format gives it versatile reach for trimming
For cooks looking for enough length for trimming proteins and fruit while staying precise for detail work
Sakai Takayuki 33 Layer Hammered Damascus Sujihiki 240mm is designed for clean slicing of proteins without sawing or tearing
the knife features a three-layer stainless steel construction designed to provide reliable cutting performance and long-lasting practicality
sushi toppings
Its special alloy steel construction supports a sharp edge and steady handling
[Specifications]Brand NEWMade in JAPANManufacture: Seto Cutlery (in Japan)Brand : IseyaProduct Type : Gyuto KnifeTotal length : 330mm Blade length : 210mm (8
Sakai Takayuki 33 Layer Damascus Japanese Style Petty 150mm is designed for enough length for trimming proteins and fruit while staying precise for detail work
the Noshu Masamune Nakiri 170mm brings dependable Japanese cutting performance to daily prep
while the stainless steel bolster adds improved balance and a more secure grip during extended prep work
Masamoto Virgin Carbon Steel Gyuto 240mm is designed for full-size versatility for confident slicing
