Sukenari has built a devoted following at CKTG, a small blacksmith shop in Toyama Prefecture known for outstanding Damascus work and the difficult honyaki process alike. This 210mm gyuto uses ZDP189, one of the hardest alloys used in kitchen knife making, hardened here to about 65 to 66 HRC.
Because ZDP189 is so hard, it can be ground noticeably thinner than other steels while still holding its sharpness much longer than most. The inner core is covered with a softer stainless steel cladding, finished with a fine hairline texture polished to a medium shine, which keeps the knife easier to maintain than the bare core alone. The handle is an octagonal rosewood with a buffalo horn ferrule.
What Customers Are Saying:One reviewer who owns several Sukenari knives across different steels calls this gyuto a noticeable laser compared to the Damascus line they started with, praising how long the edge lasts and how consistently good the fit and finish are at this price point. They describe Sukenari as their personal gold standard for profile, fit, and finish against every other knife in their collection.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Because ZDP189 is so hard, it can be ground noticeably thinner than other steels while still holding its sharpness much longer than most. The inner core is covered with a softer stainless steel cladding, finished with a fine hairline texture polished to a medium shine, which keeps the knife easier to maintain than the bare core alone. The handle is an octagonal rosewood with a buffalo horn ferrule.
What Customers Are Saying:One reviewer who owns several Sukenari knives across different steels calls this gyuto a noticeable laser compared to the Damascus line they started with, praising how long the edge lasts and how consistently good the fit and finish are at this price point. They describe Sukenari as their personal gold standard for profile, fit, and finish against every other knife in their collection.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
- Brand: Sukenari
- Blacksmith: Hanaki
- Location: Toyama, Japan
- Construction: San Mai
- Edge Steel: ZDP189
- HRC: 65-66
- Cladding: Stainless Steel
- Finish: Hairline
- Edge Grind: Even
- Handle: Rosewood Octagonal
- Ferrule: Buffalo Horn
- Weight: 5.4 oz (152 g)
- Blade Length: 204 mm
- Total Length: 350 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 48 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing workhorse Posted By: Kyler
5 people found this review helpful
Love me some sukenari knives. This knife has been a staple since my acquisition. Might be biased seeing how I own quite a few sukenari knives... however this one is a laser compared to the damscus line I started with. Takes a wicked edge and just keeps that edge for an absurd amount of time. Well worth the money spent in a professional kitchen setting. Fit and finish are always amazing as you would expect in this price point. Core steel is a major factor in what drives these knives up in price. Honestly I compare all my knives to sukenari as that's my gold standard for profile/fit & finish. Thanks Mark for all the love along the way too my friend ❤️
5 people found this review helpful
Love me some sukenari knives. This knife has been a staple since my acquisition. Might be biased seeing how I own quite a few sukenari knives... however this one is a laser compared to the damscus line I started with. Takes a wicked edge and just keeps that edge for an absurd amount of time. Well worth the money spent in a professional kitchen setting. Fit and finish are always amazing as you would expect in this price point. Core steel is a major factor in what drives these knives up in price. Honestly I compare all my knives to sukenari as that's my gold standard for profile/fit & finish. Thanks Mark for all the love along the way too my friend ❤️
