SK-4 High-Carbon Kaku Honesuki

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. A Kaku-Honesuki is traditionally a Japanese poultry boning knife. Although, many chefs today use it for all boning purposes, such as Frenching a rack or lamb. This knife has a profile which is thicker at the spine and wide at the heel, then contours to a narrow tip. This allows clean separation at joints and cartilage. It also works very well for cutting smaller fish like Aji, Kodai, and Kohada. The pakkawood handle is comfortable, durable, tough and heat resistant. 

• Material: SK-4 High-Carbon Steel
• Forging Construction: Mono Steel 
• Size:  15cm/6 inch
• Bolster Material: SK-4
• Rockwell Hardness Scale: HRC 61
• Knife Type: Sujibiki
• Stainless: No
• Handle: Western, Pakkawood
• Wood Saya Cover: Available for purchase
• Edge Angle: Double Edge/Western
• Origin: Yamawaki Manufacturing, Sakai, Japan