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The honesuke kaku is for butchering poultry
They hold a sharp edge for a long time and are easy to sharpen and maintain
The Kawahagi is a skinning knife
Sujihiki 筋引 “meat slicer”
Another regional version of this knife is the Takohiki 蛸引 or “Octopus puller” which has a square tip
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
