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 Hankotsu-Maru Honesuki is a traditional Japanese boning knife. This knife is thick at the spine, which offers great control, then contours to a narrow tip. Allowing clean separation at joints and cartilage. This knife 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.