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Glestain Carving knife 8.6" (22cm) - Glestain knives are immediately recognizable by their unique design. "Dimples" in the blade's surface reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting. The blade is constructed of Glestain's original Acuto steel, which undergoes a sub-..

Misono Molybdenum Honesuki 5.6" (14.5cm) - Right - The honesuki is a poultry boning knife used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife...

The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima - Hiroshi Nagashima is the Head Chef and Managing Director of the Honganji temple restaurant Shisui in Tsukiji, in central Tokyo, near Ginza. He is also the author or coauthor of 9 books in Japanese, including the food section of the Encyclopedia ..

Togiharu PRO Boning Knife 5.3"(13.5cm) - We are proud to announce Misono's very first collaboration with another brand! Although the material used is similar to the Misono 440, the edge retention of the Togiharu 440 falls between the Misono 440 and the UX10, due to how the Togiharu 440 is hand finished using a better steel than the Misono 440..