SK4 High-Carbon Sujibiki

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. Kikuichi’s SK-4 High-Carbon series 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. A Sujibiki is a slicing knife. It's long and narrow blade assists slicing through meat or vegetables smoothly and precisely. It has a profile similar to a Japanese Yanagi which helps for cutting sushi sashimi and rolls with ease.

NOTE: Blade may rust if left wet, this is NOT a stainless steel.

• Material: SK-4 High-Carbon Steel
• Forging Construction: Mono Steel
• Size: 24cm/9.5 inch & 27cm/10.5 inch
• Bolster Material: Stainless Steel
• Rockwell Hardness Scale: HRC 61
• Knife Type: Sujibiki
• Stainless: No
• Handle: Western, Pakka Wood, Full Tang 
• Wood Saya Included: No
• Edge Angle: 50:50 Double Edge/Western
• Origin: Kikuichi Cutlery, Sakai, Japan