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Authentic Japanese tradition for this Sukenari chef's knife
21cm damascened blade: superposition of 72 layers of steel
SG2 Japanese steel core enriched with approximately 1.3% carbon
Rockwell hardness of 63HRC: high-performance cutting edge
Mirror-effect polished finish and unique damask pattern - Elegant design
Octagonal handle for ambidextrous use - Ergonomic design
Sturdy rosewood construction and black buffalo horn Bolster - Authentic
Handcrafted in Japan
Carbon-enriched knife: see maintenance in description
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Founded in Japan in 1933, Sukenari is famous for its high-quality knives. Composed of expert blacksmiths, they are able to produce Honyaki knives, considered to be very high-end and requiring excellent mastery of forging techniques. In fact, Sukenari has inherited the ancestral know-how of the blacksmiths of yesteryear who made the samurai's katanas. Today, Sukenari is a manufacturer of handcrafted kitchen knives with both traditional and modern designs.
This kiritsuke chef's knife features a 21cm blade with a damascened structure. This process consists of manufacturing a rigid steel core, which is then covered with several layers of softer steel. This balances the hardness of the core, while protecting it for a quality blade!
The core of this blade is made ofJapanese SG2 powder steel, produced by the renowned Takefu Special Steel. It's an alloy with a high carbon content of around 1.3%. This is the crucial element that raises a steel's hardness, since high hardness means better edge retention. With a hardness of 63HRC on the Rockwell scale, your Japanese knife knife has an effective, long-lasting cutting edge! You can keep it sharp by spacing out sharpening sessions.
SG2 alloy is also composed of 15% chromium, which enhances resistance to oxidation. However, with its high carbon content, this is a blade that should be considered oxidizable and therefore requires careful maintenance.
Its micro-structure is also an advantage: SG2 steel has a "pure" composition because its micro-carbides are evenly distributed. With its optimal balance, this blade is more resistant to wear and the risk of micro-cracking.
Finally, the damascus core is surrounded by 72 superimposed layers of softer steel. This protects the core, but also balances its rigidity.
The superimposition of the different steel layers can be seen all over the surface of the blade! It forms damascene patterns that are unique to each knife. Your blade has also been polished for a highly refined mirror-effect result.
The handle of this handcrafted knife is made of rosewood, a robust species that resists shock and humidity. The wood's brown tones and dark veining give an authentic look to your kitchen knife. The handle is accompanied by a solid black buffalo horn Bolster that adds character to your damascus knife. It is set with a silver ring that adds a touch of finesse to the whole.
With its octagonal shape, this handle is suitable for all cooks: right- or left-handed! Its ergonomic grip guarantees optimum maneuverability, especially for prolonged use.
Finally, wood putty has been added where the blade joins the handle to fill in the small gaps. This makes it watertight and prevents water from seeping inside.
To care for this Japanese knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. After washing, wipe dry immediately and store in a dry place, free from traces of moisture. Do not use the dishwasher or leave it to soak in the sink.
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