Kei Kobayashi | Santoku 170mm | SG2 | Red Urushi mono Plating tweezers

Plating tweezers

The honesuke kaku is for butchering poultry

The Kawahagi is a skinning knife

This is a flexible fish filleting knife made from 440 stainless steel

Very light for the size

Kei Kobayashi | Santoku 170mm | SG2 | Red Urushi mono Plating tweezersKei 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