Hotyo, kitchen knife

I use only a kind of knife in the kitchen but professional chef use many kinds of knife. The square one is for cutting vegetable, and the three long and thin ones in the below is for slicing fish and making sashimi, sliced raw fish. The long and pointed ones in the middle is also for sashimi.

The steel one used to be popular but now stainless is more popular than steel one because poor maintenance easily rust the steel. But there is a simple way not to rust the steel knife. It is washed with hot water because the steel soon dry off with the towel.