This is designed to behalf and filet fish. The blade is very hard with a little stickiness, and a razor-like edge. Sharpening the Honyaki can be a little bit tough for beginners. The carbon steel knives require special care to avoid rusting and chipping. Note: Kogetsu and Toko knives are traditionally crafted by bladesmith Mr Yoshito Yamakawa. Japanese knives that proudly show their idiosyncrasies that reflect the manufacturing process.In making these knives, Mr. Yamakawa patiently undertakes fifty steps, the majority of which are done by hand, to create a durable knife whose sharpness is second to none. The only machines used in the process are pedal-powered and specially designed for the craft.Due to each knife being individually crafted, no finish is ever the same; this is a knife for somebody who cares about performance power, not perfect looks.