Sakai Takayuki Deba Knife, Uzushio, 180mm / 7" Japanese Chef Knives the clip-point tip facilitates easy

the clip-point tip facilitates easy maneuvering around joints for de-boning and filleting

but not in the way that many people are used to with European and many other Japanese knives: they have very little "bite" as the edge is polished and so not at all "toothy"

NOTE: The rosewood handle is pictured

Perfect for small and precise slicing

Shapton Kuromaku Professional Whetstone

Sakai Takayuki Deba Knife, Uzushio, 180mm / 7" Japanese Chef Knives the clip-point tip facilitates easyVery thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this amazing! This model features a core of Hitachi Yasugi works white 2 carbon steel (NOT stainless) for spectacular performance, and this core is clad in absolutely stunning 16 layer iron steel layered ("Damascus") metal for strength and beauty. A