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 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