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 Aogami Super Steel, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case 65 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 Aogami Super steel 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 custom octagonal 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.
A near-perfect knife, this blade had the steel I sought, together with a blade profile that was perfect as a Gyuto. The finish is excellent, and the knife arrived with initial sharpness that was more than adequate. To my surprise, the ZDP-189 steel accepted water stones without much added effort. I was able to turn the factory edge into a superb cutting edge despite the Rockwell hardness with about 20 minutes finish work. I am more than pleased!
Posted By: Seth Jackson 2 people found this review helpful
After receiving this knife, a quick sharpening on a 15k stone, the edge on this blade was scary sharp. Have gone several months with moderate use and have seen little change in it. Holds its edge very well. Definitely worth the price
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Mark is great at answering questions for knife nuts of all levels. His service is second to none. Really appreciate the time he puts into every email as well as the free forum he hosts.
Great experience working with Chef Knives to Go. Quick delivery, and they are great about returning emails. I'm actually waiting on my second knife from them. I'm sure there will be more to come.
Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!
Great service and quick shipping. Best selection of Japanese knives around. I recommend this site to all of my fellow culinary professionals!
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