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 biased for right-handed 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 oz (158 g)
Edge Length: 155 mm
Total Length: 275 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 40.6 mm