SK-4 22cm Càidāo | Chinese Chefs Knife

SK-4 high-carbon steel is often preferred by professional chefs the world over. It’s light, easy to sharpen and takes a very keen edge due to the fine grain structure of the steel. Gohumanosuke’s blade-smiths apply Sakai’s traditional quenching techniques together with careful sharpening to create a blade that has long lasting sharpness. SK-4 High-Carbon steel is tough and sharp. Carbon steel is the workhorse of the knife industry, in use for nearly a millennia it holds a super sharp edge and is easy to sharpen at home. This Gohumanosuke Yoshihiro Càidāo, 菜刀, translates from Chinese into English as Kitchen Knife or Vegetable Knife. It is, for all intents and purposes, a Chinese style Chefs Knife. Much the same as Chefs Knives and Gyutos, it has multi-purpose functionality. They are great for chopping, slicing, dicing, and mincing. The tall profile makes for a good scoop. Because of the heft of the blade, the knife can be turned over to use the spine to tenderize meat. Although it has a square profile, it’s important to note this is not a meat cleaver. The thinner blade is not strong enough to withstand heavy strikes on bone. The full tang rosewood handle is comfortable, durable, and tough. 

• Material: SK-4 High-Carbon Steel
• Forging Construction: Mono Steel 
• Size:  22cm / 8.66inch
• Bolster Material: SK-4
• Rockwell Hardness Scale: HRC 61
• Knife Type: Càidāo, Chinese Chefs Knife 
• Stainless: No
• Handle: Western, Rosewood 
• Wood Saya Cover: Included 
• Edge Angle: Double Edge/Western
• Origin: Yamawaki Manufacturing, Sakai, Japan