Kagayaki CarboNext KC (11.8")

Key Features

• SEKI CITY JAPAN CRAFTSMANSHIP — Hand-ground by experienced craftsmen in Seki City, Japan's knife-making capital since the Muromachi era (1338–1573).
• HAMAGURI-BA CONVEX GRIND — Ground on a large wet whetstone (Mizu-to) using a hand-pivoting technique that creates a slightly convex edge profile. The long, thin blade glides through proteins with minimal resistance and clean, single-stroke cuts.
• EASIER TO MAINTAIN THAN TRADITIONAL CARBON STEEL — CarboNext tool steel (HRc 59–61) delivers the sharpness and edge retention of carbon steel, with better rust resistance. Please Wipe dry after use. No special treatment needed.
• HONEST CONSTRUCTION — Full tang, black pakkawood handle, stainless bolster. Double bevel edge (60/40). No Damascus pattern, no coating — a slicing knife built for serious work.
• BUILT FOR SLICING — The Sujihiki is the Japanese slicing knife. Designed for slicing fishes, roasts, and portioning proteins cleanly. The long blade with the thin and convex grind do the work — less pressure, cleaner cuts.

Specifications