SK-5 is a classic Japanese carbon tool steel - a well-proven alloy that takes a fine edge easily, holds it well through sustained kitchen use at 59-60 HRC, and sharpens more quickly than most premium stainless alternatives. Kikuichi has been using it in the Elite Carbon line as part of over 700 years of knife production in Japan. Mono-steel construction, black pakka wood handle, laser-cut blade. A professional-grade carbon steel kitchen knife at an accessible price.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and precise for working through joints and cartilage with the control a flexible western boning knife cannot provide. At 155mm blade length and 41mm height with a 2mm spine this is a well-proportioned honesuki with good tip precision for joint work. At 5.6 oz it has enough weight to feel substantial without being fatiguing. SK-5 carbon steel at 59-60 HRC takes a very reactive edge that sharpens easily and will develop a protective patina with use - an advantage in a boning knife that sees contact with bones, cartilage, and moisture. Kikuichi has been making professional Japanese kitchen knives since 1300 - the Elite Carbon honesuki reflects that depth of production experience in a knife format that rewards skilled technique.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and precise for working through joints and cartilage with the control a flexible western boning knife cannot provide. At 155mm blade length and 41mm height with a 2mm spine this is a well-proportioned honesuki with good tip precision for joint work. At 5.6 oz it has enough weight to feel substantial without being fatiguing. SK-5 carbon steel at 59-60 HRC takes a very reactive edge that sharpens easily and will develop a protective patina with use - an advantage in a boning knife that sees contact with bones, cartilage, and moisture. Kikuichi has been making professional Japanese kitchen knives since 1300 - the Elite Carbon honesuki reflects that depth of production experience in a knife format that rewards skilled technique.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
- Brand: Kikuichi
- Line: Elite Carbon
- Founded: 1300 AD, Nara Prefecture
- Construction: Mono Steel, Laser Cut
- Steel: SK-5 Carbon Steel
- HRC: 59-60
- Handle: Black Pakka Wood
- Weight: 5.6 oz (158g)
- Total Length: 275mm
- Spine Thickness at Base: 2mm
- Blade Height: 41mm
