Sukenari is one of the few knife makers capable of heat treating extremely hard steel such as ZDP189 and HAP40 to superior standards. With that kind of know-how, you can rely on Sukenari for the highest quality heat treatment when it comes to Ginsan (Silver #3) stainless carbon steel, one that is unmatched by other makers using the same steel. With Ginsan steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless / rust resistance properties, making this knife much easier to maintain. This handcrafted Gyuto by master blacksmith Nobuo Hanaki has an excellent edge geometry and extreme thinness behind-the-edge, ensuring a smooth cutting performance.
- Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
- Brand: Sukenari
- Craftsman: Nobuo Hanaki
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Ginsan (Silver #3)
- Jigane (Cladding): Stainless Steel
- Hardness: 60-61 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.4mm
- Middle: 2.3mm
- Shape: Hachikaku (Octagonal)
- Material: Wenge
- Kuchiwa: Black Buffalo Horn
- Length: 132mm
- Overall Length: 351mm
- Weight: 161g (5.68oz)
- Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari" (登録 佑成)
- Engraved Mark (Back): In Japanese Kanji "Ginsan" (銀三)
About Sukenari 佑成
Sukenari is a small artisan knife maker based in Toyoma city of Japan. Established in 1933 by Fijikichi Hanaki, Sukenari became famous in Japan for its Honyaki forged knives, one of the hardest forging techniques. Now in the hands of 3rd generation Hanaki - Mr. Nobuo Hanaki, Sukenari is continually pushing the envelope of chef knives while committed to the finest tradition of Japanese knife making. Today Sukenari is known for its work with various super steel.
Ginsan (Gin3 or Silver #3) is stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with a similar hardness of Shirogami #2, Ginsan is stainless. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.
Recommended cutting surface: wood, rubberized boards, and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong the knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.