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The Kawahagi is a skinning knife
This is a flexible fish filleting knife made from 440 stainless steel
They make many different style blades made from a range of steels
The honesuke kaku is for butchering poultry
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 Kawahagi is a skinningKei 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
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