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The honesuke kaku is for butchering poultry
Plating tweezers
clad in a stainless steel | copper | brass | rainbow damascus
The Kawahagi is a skinning knife
They make many different style blades made from a range of steels
Kei Kobayashi | Santoku 170mm | SG2 | Red Urushi mono The honesuke kaku is forKei Kobayashi is a respected sharpener from Seki. The company sharpened knives for many top makers and brands before they created the Kei Kobayashi knife lines. The knives are made from modern powdered steels and have laser thin grinds. Santoku , translates to 3 virtues, good for fish, meat and vegetables. Though they are a taller knife, which makes control a little easier, the santoku is generally smaller in length and perfect for any small prep job
