This is a Japanese raw fish carver. It is designed to behead and filet fish. Kichiji knives are painstakingly created by master craftsmen in Sakai, Osaka. The blade of these knives is extremely sharp and easy to sharpen however carbon steel knives require special care to avoid rusting. Recommend for both professional chefs and beginners. Rose wood handle is water-resistant and therefore perfect for keeping high standards of hygiene within your kitchen.