SK-4 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. 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 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. The pakkawood handle is comfortable, durable, tough and heat resistant. 

• Material: SK-4 High-Carbon Steel
• Forging Construction: Mono Steel 
• Size:  24cm/9.44 inch & 27cm/10.62 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