The KC-334 Kawahagi knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese kawahagi knives feature a single-bevel gind, and have an upward swooped blade with a wide, curved tip. Great for processing meats, especially in skinning.

About the Meat Processing Knife Series:



Knives of this series are professional meat processing knives for skinning, boning, gutting, and slicing. The blade material is SKD-12, high carbon steel which provides excellent edge retention to a hardness of HRC 60-61. The basic and simple shape handles have excellent grip and stand up to whatever you put it to. These have full-tang construction with rosewood handle. Proudly made in Seki city, Japan.