Our guided process will help you navigate the world of kitchen knives and choose the best tools for your culinary needs.
Keep your favorite kitchen tools at their peak performance with our sharpening services and products.
Gift a slice of excellence to the culinary explorer or aspiring chef in your life with a top-tier knife or kitchen tool, expertly crafted to enhance their kitchen adventures.
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SK-4 high-carbon steel is often preferred by professional chefs the world over. It’s light, easy to sharpen and takes a very keen edge due to the fine grain structure of the steel. Kikuichi’s SK-4 High-Carbon series is tough and sharp. Carbon steel is the workhorse of the knife industry, in use for nearly a millennia it holds a super sharp edge and is easy to sharpen at home. A Kaku-Honesuki is traditionally a Japanese poultry boning knife. Although, many chefs today use it for all boning purposes, such as Frenching a rack or lamb. This knife has a profile which is thicker at the spine and wide at the heel, then contours to a narrow tip. This allows clean separation at joints and cartilage. It also works very well for cutting smaller fish like Aji, Kodai, and Kohada.
NOTE: Blade may rust if left wet, this is NOT a stainless steel.
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