Masakage Koishi Honesuki cladding-damascus This is best suited to

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

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

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

It maintains the famous laser thin profile and understated hairline migaki finish the Iron Clad is famous for

Performance paired with looks and a wicked edge

Masakage Koishi Honesuki cladding-damascus This is best suited toThis 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.