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14C28N - Is a true workhorse Stainless. It forms very fine carbide grain structures during the hardening process. it holds a nice edge and is resharpens quickly if done correctly. Id recommend a 3000G whetstone for a great edge at home or in a professional kitchen.
Hakata Bunka - This distinct style of knife gets its name from the southern region of Hakata in Japan. While it’s bevels and defined tip make it great a general purpose knife, the accepted convention is that the curved spine is designed to match the contour of a freshly caught fish so as to aid in descaling.