Sukenari is one of the few workshops capable of making traditional Japanese knives using high-tech powder steels. For those who appreciate the beauty of good Yanagiba knives, including the exceedingly “shiny” slices they are capable of cutting due to their extremely refined sharp edges and superb edge geometry. This Sukenari is one of them — not only you’ll love how it cuts, you’ll also love the exquisite kyomen (mirror) finish which is a hallmark of high-end craftsmanship. Paired with premium custom ebony handle with double buffalo horn and nickel silver ginmaki.
- Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
- Brand: Sukenari
- Craftsman: Nobuo Hanaki
- Knife Type: Yanagiba
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63-64 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 240mm (9.4") / 270mm (10.6")
- Blade Finishes: Kyomen (Mirror)
- Blade Height (at heel): 31mm / 33mm
- Spine Thickness
- Above heel: 4.0mm / 4.2mm
- Middle: 3.6mm / 3.6mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa: Buffalo Horn
- Optional Ginmaki: Nickel Silver (x1)
- Length: 138mm / 144mm
- Overall Length: 388mm / 424mm
- 194g (6.84oz)
- Ebony with Ginmaki: 223g (7.87oz)
- Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari SG2" (登録 佑成 SG-II)
- 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.
Wash and dry with a soft sponge, and safely store after use. 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.