Yoshihiro HGB Honesuki Kaku – High Carbon Japan Steel (SK-4) Japanese Poultry Knife 1141 this model represents traditional Carbon

this model represents traditional Carbon Steel performance with maximum sharpness potential and minimal alloy interference

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The Yanagiba is a traditional Japanese single-bevel sashimi knife designed for smooth pull-cutting of raw fish

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13713: 270 mm/10

Yoshihiro HGB Honesuki Kaku – High Carbon Japan Steel (SK-4) Japanese Poultry Knife 1141 this model represents traditional CarbonThis Yoshihiro HGB Honesuki Kaku is crafted from High Carbon Japan Steel (SK 4), a traditional carbon steel known for its excellent sharpness, ease of sharpening, and reliable cutting performance. It is widely used in professional kitchen knives as a practical and cost effective material for everyday use. SK 4 carbon steel allows for quick and precise sharpening, making it ideal for users who prefer traditional sharpening techniques and high cutting