A Kaisaki has a short blade that somewhat resembles a miniature yanagi. It was originally designed for the preparation of shellfish but over time, chefs have adopted it for garnish preparation.
Tatsutogi is our most economical single bevel carbon steel traditional series. Hand forged in the sword making tradition from two pieces of steel. With a soft steel as the edge, these are easier to sharpen, making them good beginner Japanese chef knives.