At 240mm, this gyuto gives professional cooks the extra reach they look for without losing any of the precision Sukenari is known for. It is built from HAP40, one of the hardest steels used in kitchen cutlery, and that added hardness lets the blade be ground noticeably thinner than most other steels would allow.
The blacksmiths at Sukenari, working out of their shop in Toyama Prefecture, have built a reputation on using the best materials and the most demanding techniques available, including intricate Damascus work and the notoriously difficult honyaki process. That same attention to detail shows up here: the semi stainless HAP40 core is clad in a softer stainless steel for easier care, finished in a fine hairline polish, and fitted with a rosewood octagonal handle and traditional buffalo horn ferrule. It holds an edge longer than almost anything else we carry, which professional cooks notice the first time they get through a full shift without reaching for a stone.
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.
The blacksmiths at Sukenari, working out of their shop in Toyama Prefecture, have built a reputation on using the best materials and the most demanding techniques available, including intricate Damascus work and the notoriously difficult honyaki process. That same attention to detail shows up here: the semi stainless HAP40 core is clad in a softer stainless steel for easier care, finished in a fine hairline polish, and fitted with a rosewood octagonal handle and traditional buffalo horn ferrule. It holds an edge longer than almost anything else we carry, which professional cooks notice the first time they get through a full shift without reaching for a stone.
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: 6.6 oz (186 g)
- Blade Length: 232 mm
- Total Length: 382 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
