Sukenari R2/SG2 210mm Sujihiki with Wenge Buffalo Horn Handle

by Sukenari

$269.00

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 R2/SG2 powdered steel, one that is unmatched by other makers using the same steel. With a hardness level of 63-64 HRC done with superior quality even by Japanese artisan standard, this handcrafted sujihiki / long petty knife by master blacksmith Nobuo Hanaki has superb edge retention, excellent edge geometry and extremely thinness behind-the-edge, ensuring a smooth cutting performance.

Spec:

  • Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
  • Brand: Sukenari
  • Craftsman: Nobuo Hanaki
  • Knife Type: Sujihiki / Long Petty
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): R2/SG2
    • Jigane (Cladding): Stainless Steel
    • Hardness: 63-64 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Length: 210mm (8.3")
  • Blade Height (at heel): 31mm
  • Spine Thickness
    • Above heel: 2.5mm
    • Middle: 2.4mm
  • Handle
    • Premium Custom Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Wenge
    • Kuchiwa: Buffalo Horn
    • Length: 134mm
  • Overall Length: 350mm
  • Weight: 116g (4.09oz)
  • Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari" (登録 佑成)
  • Engraved Mark (Back): In Japanese Kanji "Powdered Steel" (粉末鋼)

About Sukenari 佑成

Sukenari (佑成) 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.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

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.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. 

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