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Made with a mono steel construction of SK-4 carbon steel, the Kikuichi Elite Carbon Honesuki is a well made boning knife that can also be used for many other cutting tasks around the kitchen. It is a thin knife by normal Honesuki standards and has an asymmetrical single bevel blade biassed for right hand users. The nicely shaped tip allows for easy entry into tight places like chicken carcasses and meat ribs. SK-4 steel is a soft carbon alloy that takes a very sharp edge. It is also a fairly easy steel to sharpen. The steel is hardened to 59-60 HRC. However you must take extra care to keep the blade clean and dry between uses as it will rust if not given this attention. The knife has a well finished Pakka wood handle with a metal bolster and 3 rivets. The handle gives this Honesuki a slightly rearward balance point. This is a lovely boning knife made by one of the oldest sword makers in Japan.
Weight: 5.6 ounces
Blade length: 155 mm (6 in)
Overall length: 275 mm (10.75 in)
Spine thickness at heel: 2.5 mm
Blade height: 40.2 mm
