Tsunehisa SK-4 Carbon Steel Gyuto
210mm. 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 is takes a nice, sharp edge and it's easy to work with so they can do them inexpensively.
The blade is laser cut from a single piece of SK steel before being ground, finished, and sharpened by hand.
The blade is quite thin and has a nice distal taper towards the tip. Very well done for a knife at this price point. The full tang is also stainless and the bolster is integrated into the blade. A good looking black pakkawood handle is attached to the tang with three stainless pins. A nice laser kanji is a surprise addition to this well priced knife.
Anyone looking to enter the world of Japanese kitchen knives would do well to include this very attractive gyuto
in their short list.
Location: Tosa, Japan
Construction: Laser Cut, Mono Steel
Edge Grind: Even (see choil photo)
Steel: SK-4 Carbon Steel
Engraving: Laser Engraved
Weight: 6.0 ounces/172g
Blade Length: 215 mm
Total Length: 335 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Handle: Yo Black Pakkawood