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The authentically styled chef knife from Sukenari
21cm Damascus blade: 72 overlapping layers of steel
SG2 powdered Japanese steel core enriched with carbon (approx. 1.3%)
63HRC Rockwell hardness: excellent wire retention
Unique damask pattern and mirror-effect polished surface - Elegant
Octagonal-shaped handle: ambidextrous use - Ergonomic
Made of solid rosewood with black buffalo horn bolster
Artisanal knife hand-forged in Japan
Requires careful maintenance: see our tips below
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Founded in Japan in 1933, Sukenari is a company renowned for its high-quality knives. It brings together master blacksmiths specialized in cutlery, capable of creating Honyaki knives, recognized for their excellence and requiring great expertise in forging. Sukenari perpetuates the ancestral know-how of the blacksmiths of yesteryear who made the famous samurai katanas. Today, Sukenari is a manufacturer of handcrafted kitchen knives, combining traditional and modern designs.
This chef's knife features a 21cm blade with a damascened structure. This process involves the creation of a rigid steel core, which is then enveloped by multiple layers of softer steel. This technique balances and protects the rigid core, ensuring a high-quality blade.
The core of this blade isJapanese SG2 powder steel, produced by the renowned Takefu Special Steel. This is an alloy with a high carbon content of around 1.3%, which gives the blade great hardness, enhancing its durability. With a hardness of 63HRC on the Rockwell scale, this Sukenari knife has an effective, long-lasting edge, which you can maintain even with spaced-out sharpening sessions.
The SG2 alloy also contains around 15% chromium, enhancing oxidation resistance. However, due to its high carbon content, the blade must be carefully maintained to avoid corrosion.
The advantage of SG2 steel's micro-structure lies in its homogeneous micro-carbon composition. This makes your blade more resistant to wear and micro-cracking.
Finally, to complete the damascene, the core is covered with 72 layers of softer steel superimposed around it to protect it and balance its rigidity. The damascus patterns unique to each knife result from the superimposition of the different layers of steel. What's more, the surface of the blade has been polished to achieve a highly refined mirror effect.
The handle of this gyuto knife is made of rosewood, which is strong, shock-resistant and moisture-resistant. It features brown nuances and a dark veining unique to each piece, giving your Japanese knife an authentic look.
Then, to complete the handle, the bolster is made of sturdy black buffalo horn to add character to the whole. It is set with a silver ring for a touch of elegance.
The octagonal cut handle is suitable for all cooks, left- or right-handed! It offers an ergonomic grip, ensuring optimum maneuverability, even during prolonged use.
Finally, wood putty is applied where the blade joins the handle to fill any small gaps. This ensures a watertight seal and prevents water infiltration.
To care for your handcrafted knife, wash only by hand with a sponge and mild detergent, avoiding wetting the handle. Once washed, wipe dry immediately and store in a dry place, free from all traces of moisture. Do not put in the dishwasher or soak in the sink.
Complete its care with a Sharpening stone from KnifeLeader.eu!
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