The smaller one is a Togiharu Petty knife. We use it to chop up vegetables and fruits and I used it to chop up everything before I got enough balls to use the Santoku. The bigger one is a Togiharu Inox Steel Santoku, which is kind of your all-around knife and you can use it to chop and slice meat and vegetables. The knives are super sharp but they're not even the best quality knives. There are hundreds of knives on the Korin website alone and you could go crazy, and broke. We chose these knives because they're not made of the strongest steel but they're of decent quality, and we mostly eat fruits and vegetables at home. We went with the Santoku, rather than the Gyutou because it felt more comfortable in my hand. P, who has much longer fingers, can easily adjust to the Santoku. I love my knives and we cook more often than we did before we had them. The only other knife I would want at this point is a Glestain - it has those cool dips in the surface of the blade that prevent the food from sticking to it. Otherwise, we have all we need.
