The Kikuichi Elite Carbon Steel Sakabone Knife is a Japanese boning knife. Sakabone can be used to fillet fish, but it is also appropriate for poultry and other meats.
Kikuichi bladesmithing began in the 13th century, creating Samurai swords for the Japanese emperor. Kikuichi has been making kitchen cutlery for 150 years, with the royal symbol of the chrysanthemum on all blades. This knife blade is made from SK-4 carbon steel, which has a fine grain to hold a very keen edge. The blade is sharpened to 61 Rockwell hardness for exceptional edge retention. The eco-wood handle is triple-riveted. Carbon steel is not stainless and should be dried immediately to prevent rust.