Boning & Butchery

Most Japanese knives are known for being made of very hard steel that is incredibly thin. This means a typical Japanese knife is not the right tool for the job of breaking down proteins such as poultry or fish or cutting in and around bones. For that, you need a specific style of knife designed for the job and these are typically much thicker and with a wider edge but retain the quality of steel to stay sharp but without the worry of chipping.