Kikuichi Cutlery 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. 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 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.

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

• Material: SK-4 High-Carbon Steel
• Forging Construction: Mono Steel
• Size: 15cm/6 inch
• Bolster Material: Stainless Steel
• Rockwell Hardness Scale: HRC 61
• Knife Type: kaku-Honesuki
• Stainless: No
• Handle: Western, Pakka Wood, Full Tang 
• Wood Saya Included: No
• Edge Angle: 50:50 Double Edge/Western
• Origin: Kikuichi Cutlery, Sakai, Japan