SK-4 high-carbon steel stands as the preferred choice for chefs worldwide, prized for its lightness, easy sharpening, and exceptional sharpness owing to its fine grain structure. Gohumanosuke's blade-smiths skillfully apply Sakai's traditional quenching techniques and meticulous sharpening to craft a blade with enduring sharpness. Tough and sharp, SK-4 high-carbon steel, a stalwart in the knife industry for centuries, maintains a super sharp edge and is easily sharpened at home.
The Kaku Honesuki, traditionally a Japanese poultry boning knife, has found favor among modern chefs for various boning purposes, including Frenching racks of lamb, or smaller fish butchery like Aji, Kodai, and Kohada. This knife combines versatility with precision. Its unique profile, thicker at the spine and wide at the heel before tapering to a narrow tip, facilitates clean separation at joints and cartilage. The pakkawood handle enhances the experience, providing comfort, durability, toughness, and heat resistance.