We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Sukenariís blacksmiths have impressed us with their consummate skills and artisanship.
These knives are stunning lookers and equally impressive performers. They are constructed from one of the hardest alloys used in the making of kitchen knives, ZDP189. Because of this inherent hardness, in this case between 65 and 66 HRC, this powdered metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is covered with a softer stainless steel cladding featuring a wonderful polished damascus pattern. The addition of this steel makes these knives really easy to maintain. Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
This 270mm Sujihiki is a thin slicing machine. The flatter profile lends itself to long slinging and the fine tip enables the knife to take on delicate tasks despite its length. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Blacksmith: Hinaki-San, 2nd Generation
Region: Toyama Japan
Cladding: Stainless Damascus
Finish: Mirror Polish
Grind: Double Sided
Handle: Custom by Isaiah Scroeder
Weight: 7oz / 198g
Spine Thickness: 2.9mm
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