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Kikuichi Cutlery SK-4 High-Carbon Gyuto

Designer: Kikuichi Cutlery

$290.00
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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 Gyuto (Chefs Knife) offers some of the most versatile cutting applications ranging from vegetable prep to meat and fish butchery. You will find that a Gyuto has a curved blade that allows for back and forth rocking, and quick and agile slicing.

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

  • Material: SK-4 High-Carbon Steel
  • Forging Construction: Mono Steel
  • Size: 21cm/8 inch, 24cm/9.5 inch, 27cm/10.5 inch, 30cm/12 inch & 33cm/13 inch
  • Bolster Material: Stainless Steel
  • Rockwell Hardness Scale: HRC 61
  • Knife Type: Gyuto 
  • Stainless: No
  • Handle: Western, Pakka Wood, Full Tang 
  • Wood Saya Included: No
  • Edge Angle: 50:50 Double Edge/Western
  • Origin: Kikuichi Cutlery, Sakai, Japan