Himeji a.k.a. Ojisan, Rosy goatfish. Ojisan means uncle/middle aged man, it has long whiskers look like beard.Hamo-kiri. This knife is made for cutting Hamo, Pike eel. 
Hamo has so many small bones. Instead of pulling it all out, cutting bones finely with its meat by traditional technique is the way to prepare.
Chef Nori Kusakabe made this knife 25yrs ago.Aji, line-caught Japanese horse mackerel from Yamaguchi prefectureSujiko, fresh Hokkaido salmon roeFresh softshell crab Kuro Shichimi yaki and yellow corn Surinagashi with Kyoto white misoA5 ribeye Wagyu roasted beef with Halfmoon Bay fresh wasabi leaf and Shiso soycream sauceNenohi Takobiki, Honyaki, custom made

Chef Mitsunori Kusakabe made this knife 15 years ago. It's thicker than regular takobiki so he can slice sashimi as well besides octopus. The handle is made from mammoth bone.Amadai, Kyoto sweet snapper