Year-end limited offer: 12,000 yen → 10,000 yen Regarding Masahiro's boning knives (round type): Primarily for professionals, the hygienic "Masahiro MV-P" series *These are suitable for disassembling meat, and their balance of sharpness and durability is highly regarded. Masahiro's boning knives (round type) have the following main features: Usage: Primarily used for separating meat, such as chicken, from the bone. Many models have a thick blade and are sharpened on one side, designed to resist chipping even when hitting bone. Shape: A round-type boning knife, mainly used in the Kansai region (square types are more common in Kanto). High-quality gyuto knives made of special steel, with excellent sharpness. The Japanese Steel Bolster Gyuto Knife series uses our original carbon steel (pure Japanese steel), which offers excellent edge retention. Each knife has reliable quality, and the more you use it, the more it fits your hand, a full-fledged gyuto knife. Thank you for viewing.