Sukenari

Founded in 1933, Sukenari has gained a reputation for quality. Using the same technique that is used to craft samurai swords, Sukenari has been certified to create 'Honyaki' knives that are unserpassed in their edge retention and durability as well as their cutting edge. This technique, however is extremely difficult and time consuming, so in recent days Sukenari has begun forging knives from 'high speed steels' such as VG10 and ZDP189. Always trying to improve on the quality of and performance of their knives.

Specifications:
Knife Type: Kamagata Usuba
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Single edged blade
Ferrule Material: Water Buffalo Horn
Handle Material: Magnolia

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.

Sukenari

Sukenari White Steel No.2 Hongasumi Kamagata Usuba Magnolia Handle

Size