SK-4 high-carbon steel, a preferred choice among professional chefs globally, is esteemed for its ease of sharpening, and the ability to achieve a razor-sharp edge, thanks to its fine grain structure. Gohumanosuke’s skilled blade-smiths meticulously apply Sakai’s traditional quenching techniques and precise sharpening, resulting in a blade that maintains enduring sharpness. Tough and sharp, SK-4 High-Carbon steel, a longstanding workhorse in the knife industry for almost a millennium, holds a super sharp edge and is easily sharpened at home.
Meet the Gyuto, the most versatile knife in a chef's arsenal. Our Gohumanosuke Yoshihiro SK-4 Gyuto instills confidence when preparing fish, meats, and vegetables. Crafted for precision and ease, this knife is complemented by a pakkawood handle, ensuring comfort, durability, toughness, and heat resistance in every culinary endeavor.
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