Tsunehisa SK-4 Carbon Steel Chuka Bocho. SK-4 steel was for many years, the go-to carbon steel used in Japan for kitchen knives. Then Hitachi released the white paper and blue paper series and it fell out of favor. SK steel takes a nice, sharp edge and it's easy to work with so they can do them inexpensively.
Location: Tosa, Japan
Construction: Stamped, Mono Steel
Edge Grind: Even (see choil photo)
Steel: SK-4 Carbon Steel
Weight: 14.1 oz/ 400g
Blade Length: 222 mm
Overall Length: 333 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 86.6 mm
The blade is stamped from a single piece of SK steel before being ground, finished, and sharpened by hand.
The blade is very well done for a knife at this price point. A good looking rosewood handle is attached to the tang with stainless pins.