SK-5
SK-5 is the Japanese equivalent of the American 1080 steel. The steel contains a high concentration of carbon (between 0.75% -0.85%) and 0.60% -0.90% manganese. The steel can be hardened to HRc 65 but at this hardness the steel is too brittle for kitchen knives. Mcusta hardens the steel to HRc 60.
SK-5 steel is widely used for chisels and other hand implements. The steel is known for its ideal balance between hardness and long tool life (the knife stays sharp for a long time).
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Yamakawa (Goko Hamono) Gyuto 240 mm (chef's knife), SK-5 carbon steel -western handle-Yamagawa Kogetsu Gyuto 240 mm
Double-sided sharpened blade of non-stainless SK-5 carbon steel. The blade is extremely thin and manually sharpened and has no thickening, which makes sharpening on Japanese water stones very easy.…€ 299,00 € 259,00-14%
Yamakawa (Goko Hamono) Gyuto 210 mm (chef's knife), SK-5 carbon steel -western handle-Yamagawa Kogetsu Gyuto 210 mm
Double-sided sharpened blade of non-stainless SK-5 carbon steel. The blade is extremely thin and manually sharpened and has no thickening, which makes sharpening on Japanese water stones very easy.…€ 279,00 € 239,00-8%
Yamakawa (Goko Hamono) Gyuto 180 mm (chef's knife), SK-5 carbon steel -western handle-Yamagawa Kogetsu Gyuto 180 mm
Double-sided sharpened blade of non-stainless SK-5 carbon steel. The blade is extremely thin and manually sharpened and has no thickening, which makes sharpening on Japanese water stones very easy.…€ 249,00 € 229,00-20%
Sakai Shigekatsu Yanagiba (Fish knife), 270 mmSakai Shigekatsu Yanagiba
This beautiful Japanese fish knife has a classic single-sided sharpened blade. The knife has a core of Japanese SK carbon steel and a traditional handle of Honoki wood. This knife is completely forged by…€ 199,00 € 159,00
