Masakage Koishi Honesuki cladding-damascus A great sized knife for

A great sized knife for those jobs where a Chef's knife is just too big

This is best suited to preparation of delicate items like sushi and sashimi where the board does not need to withstand more robust impacts

An excellent thin edge and profile perfect for long

the Kiri is a superb blade hand forged from dozens of layers of VG10 steel

If you're wanting to experience carbon steel at an excellent price then the versatile mid sized gyuto is a great choice

Masakage Koishi Honesuki cladding-damascus A great sized knife forThis is a thicker bladed knife designed for making light work of poultry, so boning that chicken, duck or pheasant is a breeze. A triangular shaped tip and a significantly thicker blade than most other knives the Honesuki is designed to make short work of boning chicken, pheasant, duck or any other poultry you're working on.