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. Whether itís creating some outstanding damascus work or employing the incredibly difficult honyaki process, Sukenariís blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case 65-66 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. 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.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the octagonal rosewood and buffalo horn handle. 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.
Company Name: Sukenari
Blacksmith: Hanake-san (Second Generation)
Finish: Hair Line
Knife Style: Gyuto
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz (165g)
Blade Length: 204 mm
Overall Length: 349 mm
Spine Thickness at Heel: 2.67 mm
Blade Height: 47.75 mm
Edge Grind: Even