This range of knives offers excellent value for money and is a great choice for those wanting to learn to sharpen.

SHAPE: Ko bocho. Literally a small knife in Japanese. This one happens to be right handed single bevelled and great for small tasks.

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is frequently paired with a kurouchi finish and is often chosen for traditional-style Japanese knives. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.

FINISH: Nashiji or pear skin finish

HANDLE: D shaped Ho wood handle with a plastic ferrule.

LENGTH: 90mm, 105mm, 120mm or 150mm in length.

MAKER: Okeya - Miki city, Japan

BEST FOR: Single bevels on a budget.

SAUNDERS SAYS: "£50 for a single bevel knife. Yes please."