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 Aogami Super steel, one that is unmatched by other makers using the same steel. With a hardness level of 64-65 HRC done with superior quality even by Japanese artisan standard, this handcrafted kiritsuke gyuto by master blacksmith Nobuo Hanaki has superb edge retention, excellent edge geometry and extremely thinness behind-the-edge, ensuring a smooth cutting performance.
- Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
- Brand: Sukenari
- Craftsman: Nobuo Hanaki
- Knife Type: Kiritsuke Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami Super
- Jigane (Cladding): Carbon Steel
- Hardness: 64 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 49mm
- Spine Thickness
- Above heel: 2.6mm
- Middle: 2.5mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa / Tsukajiri: Resin (Ivory-effect)
- Ginmaki: Nickel Copper (x3)
- Divider: Resin (Ivory-effect)
- Length: 137mm
- Overall Length: 353mm
- Weight: 192g (6.77oz)
- Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari" (登録商標 佑成)
- Engraved Mark (Back): In Japanese Kanji "Aogami Super" (青紙超鋼)
About Sukenari 佑成
Sukenari (佑成/すけなり) 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.
Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
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.