Home > Knife Types > Gyutos > Gyutos 240mm > Sukenari Honyaki White #1 Gyuto 240mm
Sukenari Honyaki White #1 Gyuto 240mm
Sukenari Honyaki White #1 Gyuto 240mm Sukenari Honyaki White #1 Gyuto 240mmSukenari Honyaki White #1 Gyuto 240mm
Sukenari Honyaki White #1 Gyuto 240mm Sukenari Honyaki White #1 Gyuto 240mmSukenari Honyaki White #1 Gyuto 240mm

Sukenari Honyaki White #1 Gyuto 240mm

Item #: Sukenari-Gyuto-240-Custom

Average Customer Rating:
(5 out of 5 based on 2 reviews)

Read Reviews | Write a Review
Our Price: $775.00(You Save: $125.00)
Availability: Usually ships the same business day
This Sukenari is made with a single piece of white #1 steel and has a beautiful mirror finish on the knife. Every single step in the process is more difficult when making Honyaki knives. They're harder to hammer, heat treat, grind, engrave and polish. It takes years to perfect all the processes or else you ruin the knife. This is why they're more expensive and so few smiths make them currently. We are offering this one with a handle by our woodworker Isaiah Schroeder made of stabilized wenge and maple.

This is a fantastic knife and made by one of the true artists in Honyaki knife making currently working in Japan.

  • Maker: Sukenari
  • City: Toyama
  • Length: 235mm
  • Height:49.5mm
  • Spine Thickness: 3.4mm
  • Engraving: Hand Engraved
  • Steel: White #1
  • Type: Honyaki
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Maple
  • Customer Reviews

    Product Reviews

    5  Worth it., February 24, 2015
    Posted By: Tyler W

    This is my second honyaki in total. I have the blue #2 honyaki from konosuke, so Ive had experience with them before. The grind of this knife is perfect, in my experience that is. Nothing sticks to it, hardly any lift with horizontal cuts on onions. Goes through carrots as if it was butter. No wedging, no sticking. F&F are 6/5, the handle is perfect length for the knife, balance point is a smidge blade heavy ( how I prefer it ) rounded, spine, choil and all that jazz. Havent sharepened it yet, only stropped on horse butt, with almost 4 days now in a professional kitchen with all the regular knife work that goes into that. From tomatoes to mass onions, do the brunoise of shallots ( where it preforms like a charm in the small detail work ) . The mirror polish it very well done, I have started to develop a patina starting at the cutting edge up toward the middle of the knife beautiful blue-ish patina.

    This is proably a messy, sloppy, rambling on review. but I love the knife and its worth the money. I truly recommend, and to add this was my first sukenari knife in general. With a bunch of questions answered by Mark R. was really a no brainer.

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    5  One-of-a-kind Beauties, January 24, 2015
    Posted By: TC
    1 people found this review helpful

    This is a true work of art - it is an awesome slicer. White #1 is the easiest to sharpen of all carbons. This one seems to keep an edge on quite a while and I\'ve had no chipping issues at all. Isaiah makes a killer handle that feels great and looks stunning. One of my Favs, Sukenari makes a absolute top-of-the-line blade. Remember, these are hand made, one-of-a-kind knives even without the unique handles. Worth the $$$.

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