Sukenari operates out of a small blacksmith shop in Toyama Prefecture, Japan, founded by Hanaki Toukichi and still run to the same exacting standards today. The shop has built its reputation on using the finest materials and the most demanding techniques in the trade, from intricate Damascus work to the notoriously difficult honyaki process, and that consummate skill is a big part of why Sukenari has become one of our favorite makers to carry.
This 210mm gyuto is built from HAP40, one of the hardest steels used in kitchen cutlery. Because of that hardness, the blade can be ground remarkably thin while still holding an edge longer than nearly anything else we sell, a real advantage for cooks working through long prep sessions without stopping to touch up the edge. The HAP40 core is semi stainless and clad in a softer stainless steel for easier care, finished with a fine hairline polish brought up to a medium shine, and set into a rosewood octagonal handle with a traditional buffalo horn ferrule.
What Customers Are Saying: Edge retention is the standout theme in feedback on this knife, with one professional cook noting that it holds an edge longer than anything else in their kit, which makes a real difference during long work sessions. The same reviewer also found it easier to sharpen than expected, getting strong results on a 1000 grit stone without needing to drop down to a coarser grit first.
Care Instructions: HAP40 is semi stainless, so it does not demand the same babying as a true carbon steel, but its hardness means it can chip if it meets something it should not. Stick to wood or rubber cutting boards and keep it away from bones and frozen foods. Hand wash and dry the blade rather than letting it sit, and give it a few passes on a strop between sharpenings to keep the edge in top shape.
This 210mm gyuto is built from HAP40, one of the hardest steels used in kitchen cutlery. Because of that hardness, the blade can be ground remarkably thin while still holding an edge longer than nearly anything else we sell, a real advantage for cooks working through long prep sessions without stopping to touch up the edge. The HAP40 core is semi stainless and clad in a softer stainless steel for easier care, finished with a fine hairline polish brought up to a medium shine, and set into a rosewood octagonal handle with a traditional buffalo horn ferrule.
What Customers Are Saying: Edge retention is the standout theme in feedback on this knife, with one professional cook noting that it holds an edge longer than anything else in their kit, which makes a real difference during long work sessions. The same reviewer also found it easier to sharpen than expected, getting strong results on a 1000 grit stone without needing to drop down to a coarser grit first.
Care Instructions: HAP40 is semi stainless, so it does not demand the same babying as a true carbon steel, but its hardness means it can chip if it meets something it should not. Stick to wood or rubber cutting boards and keep it away from bones and frozen foods. Hand wash and dry the blade rather than letting it sit, and give it a few passes on a strop between sharpenings to keep the edge in top shape.
- Maker: Sukenari
- Blacksmith: Hanaki-san, Second Generation
- Location: Toyama Prefecture, Japan
- Edge Steel: HAP40 (Semi Stainless Powdered Steel)
- Cladding: Stainless
- HRC: 68
- Finish: Hairline
- Edge Grind: Even
- Handle: Rosewood Octagonal
- Ferrule: Buffalo Horn
- Weight: 5.4 oz (152 g)
- Blade Length: 205 mm
- Total Length: 350 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 48 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife!!!Posted By: Mike
31 people found this review helpful
This knife holds its edge longer than any knife I own, great for long work sessions. Sturdy build and good performance. Last thing is surprisingly easy to sharpen on my naniwa 1000, I also brought #400 to brace for the worst but was not needed. Highly recommended for professional
31 people found this review helpful
This knife holds its edge longer than any knife I own, great for long work sessions. Sturdy build and good performance. Last thing is surprisingly easy to sharpen on my naniwa 1000, I also brought #400 to brace for the worst but was not needed. Highly recommended for professional
