Minamoto no Keitsuki | Gyuto 240mm | SK | Bolster | Rosewood Saji This is a left-handed Koto

This is a left-handed Koto style Gyuto

Since the 1920's Chen Chi Kee (CCK) has been manufacturing Chinese kitchen ware in Hong Kong

made by Aichi Steel

Honesuke kaku is a poultry boning knife

creating food release for a right handed user

Minamoto no Keitsuki | Gyuto 240mm | SK | Bolster | Rosewood Saji This is a left-handed KotoMade from carbon steel these knives are sharp and sturdy with an asymmetrical bevel. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to Chef Knife, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyutos generally have thinner blades than a western