Kikuichi Cutlery SK-4 High-Carbon Kaku-Honesuki

Designer: Kikuichi Cutlery

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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 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

 

 

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