Kei Kobayashi | Bunka 170mm | SG2 | Urushi mono Generally used to skin wild

Generally used to skin wild boar in Japan it its also a handy knife in the kitchen

This knife also has a slightly convex right side and a fairly flat left side

This Sujihiki is from Yu Kurosaki's Fujin

Wooden knife cover for Petty 150mm

The Gyuto is a Japanese version of a western Chef’s Knife

Kei Kobayashi | Bunka 170mm | SG2 | Urushi mono Generally used to skin wildKei 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. Bunka The bunka, cultural knife, is inter changeable with the santoku though the sharper angled tip is very handy for fine knife work. Great for home cooks and professionals. SG2 is a powdered stainless steel, made by