"Imokiri Bocho" (Yam-Cutting Knife) This is a peeling knife, thinner than an usuba bocho (thin-bladed knife), and finished with an extremely thin blade. It is used for cutting delicate ingredients such as yams. The tip is a diagonally cut diamond shape. It is a double-edged knife, making it easy to handle, and can be used by left-handed people. "Professional-Grade, Authentic Japanese Knife" With a thin blade and superior sharpness, this is a hon-yaki (fully-forged) knife that meets the thin-slicing needs of professional chefs. It allows you to cut fragile ingredients cleanly to the end, minimizing food waste. The handle has a luxurious feel and is an octagonal shape for easy gripping. "Uses" This knife is necessary for preparing delicate ingredients such as yams and for detailed work such as "roppo muki" (six-sided peeling) and "saiku bocho" (decorative cutting). It can be used for yams, sweet potatoes, satoimo (taro), and other root vegetables, as well as daikon radish, burdock root, turnip, shredded ginger, shredded wasabi, and other cooking tasks.