SK-4 high-carbon steel, a top choice among professional chefs worldwide, is known for being easy to sharpen and achieving a remarkably keen edge, thanks to its fine grain structure. Gohumanosuke’s skilled blade-smiths apply Sakai’s traditional quenching techniques and precise sharpening, crafting a blade with enduring sharpness. Tough and sharp, SK-4 High-Carbon steel, a stalwart in the knife industry for nearly a millennium, holds a super sharp edge and is easily sharpened at home.
Precision slicing is made easy with a Sujibiki. A knife designed for smooth and uninterupted slicing through meat or vegetables. Its long and narrow blade, akin to a Japanese Yanagi, is perfect for effortlessly cutting sushi, sashimi, and rolls. The pakkawood handle adds comfort, durability, toughness, and heat resistance to elevate your slicing experience.
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