The typical Japanese chefs of the Seki Magoroku Kinju series are ideal for precise cutting and processing of raw fish and meat. In total, the series has nine types of knives, including seven Kinju right-handed knives and two Hekiju knives, specially designed for left-handed users. As knife types, balanced Yanagiba and Deba knives with different blade lengths are available. The cubistic black handles of the Kinju knives are made of reinforced laminated wood and are particularly water resistant.