Strops

Purpose
Maintaining Knife’s Edge
Strop Material
Felt or Leather
Details
Length – 11.5x3x1″on a wooden base

Petty

Purpose
Utility
Handle Choice
A Japanese style “D shape” or octagonal, or a Western style handle
Details
Length – 150-180mmmm on the edge

Vegetable Cleaver (Nakiri)

Purpose
Slicing, dicing, chopping vegetables
Handle Choice
A Japanese style “D shape” or octagonal shape (pictured) handle
Details
Length – 160-210mm on the edge, height 51-60mm at the heel. Available in carbon, stainless and semi-stainless steels.

Paring Knife

Purpose
Coring, peeling, hand-carving
Handle Choice
A Japanese style octagonal handle or a Western style handle
Details
Length – 70mmmm on the edge, weight.

Poultry Boning Knife (Honesuki)

Purpose
The profile, grind and length of this knife makes it particularly adept at  fabricating poultry.
 Handle Choice
A Japanese style “D shape” or octagonal shape (pictured) handle, or a Western style handle
Details
Length – 135-150mm, single beveled w/ a hollow back, or double beveled

Slicer

Purpose
The slicer is a narrow, long knife  for slicing protein. Also popular among sushi chefs as a prep knife.
 Handle Choice
A Japanese style “D shape” or octagonal shape (pictured) handle, or a Western style handle
Details
e, ground thin at the edge and above. Length – 180-360mm on the edge, weight. Available in carbon, stainless and semi-stainless steels.
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