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If you're wanting to experience carbon steel at an excellent price then the versatile mid sized gyuto is a great choice
the Kiri is a superb blade hand forged from dozens of layers of VG10 steel
It maintains the famous laser thin profile and understated hairline migaki finish the Iron Clad is famous for
This is best suited to preparation of delicate items like sushi and sashimi where the board does not need to withstand more robust impacts
Masakage Koishi Honesuki cladding-damascus If you're wanting to experienceThis is a thicker bladed knife designed for making light work of poultry, so boning that chicken, duck or pheasant is a breeze. A triangular shaped tip and a significantly thicker blade than most other knives the Honesuki is designed to make short work of boning chicken, pheasant, duck or any other poultry you're working on.
