In the culinary world, we love sharp knives. The sharper your knife is, the more control you have while you slice, dice, and chop. Having a finely honed blade can make a world of difference in terms of prep speed and can let you prepare some incredibly beautiful feats of knife work.
You don’t have to dive very far into the world of Japanese knives before exotic terminology gets thrown around. Even if you’re a knife expert, familiar with all the different types of steel and different edge grinds, you might not know about the unique names that the Japanese use for their knives. 
Kamikoto is a Chinese-based manufacturer of high-end Japanese-style knives. These knives retail for some pretty high prices, even when compared to brands like Yoshihiro that hand-make their blades using high-quality steel.
Your kitchen’s knives represent a great opportunity to show some personality. They’re vital tools, used in preparing almost every dish (except baking, although you still have to slice apples to make a pie). Many people, myself included, will suggest that you splurge on a chef’s knife you like as your first large kitchen purchase.
Knives are somewhat of a contentious topic among kitchen experts. Any internet discussion will invariably involve polarized opinions from one camp or another. You’ll see professional chefs that swear by their super-cheap Victorinoxes, social media cooks that prefer their expensive Ginsus, a contingent of people peddling their home-sharpening expertise, and everything in-between.
Knives occupy a unique place in the kitchen. They’re vital tools that are absolutely necessary to prepare many types of food. Unlike pots and pans, however, your knives require regular maintenance to remain effective.
There’s a lot of personal preference involved in any sort of kitchen knife. Boning knives are no exception: while there are some general tips we can give, you’ll want to pick a knife that fits your kitchen and cooking style.