SK-4 high-carbon steel, a top choice among global professional chefs, boasts a well crafted blade that, coupled with easy sharpening, allows it to attain a razor-sharp edge, thanks to the fine grain structure. Gohumanosuke’s blade-smiths skillfully apply Sakai’s traditional quenching techniques and precise sharpening, resulting in a blade that maintains lasting sharpness. This 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.
Step into the realm of culinary expertise with our Gohumanosuke Yoshihiro SK-4 High-Carbon Yo-Deba. Its thick spine, short and wide blade profile make it a master at fish butchering. The weight of the knife is a boon for heavy chopping, mincing, cutting, and crafting tartare. Accompanying this culinary powerhouse is a pakkawood handle, offering comfort, durability, toughness, and heat resistance.
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