Click on picture to view product range. ■SASHIMI HOCHO 　 The perfect knife for ultra thin slicing, this sashimi knife will allow you to cut paper thin slices of fish. YANAGIBA 　 A Kansai-style sashimi knife that is known as "shoubu" because of its resemblance to the petals of the iris. TAKO-HIKI A Kanto-style sashimi knife with the ridge from the base to the tip of the blade and the path of the blade in parallel. The blade is convenient for square shapes and cutting in a continuous flow. FUGU(Globefish)-HIKI A special knife used in sashimi preparation to cut the upper half of fugu. The thickness of the ridge is thinner than that of a yanagiba and the body of the blade is also thinner; the path of the blade is also straight. ■USUBA HOCHO 　 Vegetable knives for the professional. KAMAUSUBA 　 A Kansai-style Vegetable knives EDOUSUBA A Kanto-style Vegetable knives MUKIMONO A Kanto-style Vegetable knives RYOUBA-KAWAMUKI The same model as beveling knives, but with a thinner blade ridge and a double edge. A small knife that is convenient for paring and slicing. KAWAMUKI A small thin-bladed knife with a curved thin single edge and thin blade ridge. Convenient for removal of the skin from vegetables, beveling, and shredding. ■DEBA-HOCHO 　 With a thick base, the tip of the blade is also thin and sharp. Used to cut the bones of fish and game, it is also used for triple grating. HONDEBA 　 Pointed carving knives AIDEBA Pointed carving knives OROSHI-DEBA Pointed carving knives MIOROSHI Pointed carving knives KODEBA Used to de-bone horse mackerel and small sea bream, grating, and filleting. ■TOKUSYU-HOCHO 　 KIRITSUKE 　 Kanto-Style multi-purpose knives. SINNOMUNE(MAGURO-KIRI) A special knife used in "TUNA-FISH". HONE-KIRI A special knife used in "HONE-KIRI". SUSHI-KIRI A special knife used in "Sushi". SOBA-KIRI A special knife used in "Soba" UDON-KIRI A special knife used in "Udon". KASHI-KIRI A special knife used in "Japanese sweets ". SAIKU A special knife used in decoration. WA-GYUUTOU Western knives shape. SANTOKU(HOME) For home made cooking. UNAGI-SAKI(EDO-SAKI) A special knife used in "UNAGI (eel) ". Kanto-style. UNAGI-SAKI(OSAKA-SAKI) A special knife used in "UNAGI (eel) ". Osaka-style. UNAGI-SAKI(KYOU-SAKI) A special knife used in "UNAGI (eel) ". Kyoto -style. UNAGI-SAKI(NAGOYA-SAKI) A special knife used in "UNAGI (eel) ". Nagoya-style. UNAGI-SAKI(KYUSYU-SAKI) A special knife used in "UNAGI (eel) ". Kyushu-style. ■YOU-HOCHO(Western knives ) 　 Western knives come in fewer types than Japanese knives, as typified by the meat cleaver. For a variety of uses from game to vegetables, the whole blade is made of steel. YOU-HOCHO LIST 　 GYUUTO／PETTIKNIFE／SUJIBIKI／HONESUKI GARASUKI／YOUDEBA／KATAHADEBA YOUSASHIMI／SANTOKU／SALMONHA GYUUTOU SALMONHA SUJIBIKI ／PARLING ■CHUKA-HOUCHO 　 For Chinese cooking. CHUKA-HOCHO LIST 　 "HIRYU"(Special)／CHUKA4GOU／CHUKA6GOU CHUKA-7GOU／CHUKA-1GOU／CHUKA-HONE-KIRI