Kotobuki knives are made in Japan where knives are made for a specific use and purpose with a unique shape. These knives have a high quality stainless blade that keeps it's edge and is easy to clean. Garasuki, is a boning knife traditionally used to de-bone poultry, but can be used with bony meat or fish. Smaller and lighter than a Garasuki. The angular blade and sharp triangular tip are essential for deboning and filleting. Blade length: 6-7/8-inch Hand wash with a mild detergent and wipe dry. Sharpen with a whetstone.