21cm Sukenari SG2 San Maï handmade Japanese kiritsuke chef's knife with rosewood handle

Sukenari, founded in Japan in 1933, is renowned for its expertise in the manufacture of high-quality knives. The company brings together a team of master blacksmiths specialized in cutlery, who have the ability to create Honyaki knives, renowned for their excellence and requiring expert forging skills. In this way, Sukenari continues the tradition of the ancient blacksmiths who made the legendary samurai swords. Today, Sukenari stands out as a manufacturer of handcrafted kitchen knives that combine traditional and modern designs.

A razor-sharp blade

This chef's knife features a 21cm blade manufactured using the San Maï technique (meaning "3 layers"), a typically Japanese method. This technique consists of forging a rigid steel core, which is then enveloped in a softer layer of steel that folds in on itself. This gives the blade greater flexibility while protecting the central core.

The blade of this knife is made fromJapanese SG2 powder steel, produced by the renowned Takefu Special Steel. This alloy has a high carbon content of 1.3%, giving it a hardness of 63HRC on the Rockwell scale. This translates into excellent edge retention, allowing you to space out the sharpening sessions on your Sukenari knife.

What's more, SG2 alloy includes 15% chromium, improving its resistance to oxidation. However, due to its high carbon content, this Japanese kitchen knife requires meticulous maintenance to avoid corrosion.

The other advantage of SG2 steel lies in the uniform distribution of its micro-carbides, giving the blade greater resistance to wear and micro-cracking.

To complete the San Maï structure, the SG2 core is enveloped by asofter layer ofsteel, folded in on itself to create the final two layers. This outer layer gives the core greater flexibility, making it less prone to breakage in use. The superimposition of the different steel layers creates a fine, randomly patterned wave that can be seen along the entire length of the blade.

Finally, the surface of the blade has been carefully polished, and kanji have been hand-engraved to add character to this handcrafted Japanese knife.

A Japanese knife made of quality materials

The handle of your gyuto knife is made from rosewood, a species renowned for its strength and resistance to humidity. Being an organic material, the wood features unique brown veining and nuances, adding a touch of tradition to your handcrafted knife.

The handle is completed by a black buffalo horn Bolster, giving your Japanese knife a touch of character. This Bolster is also set with an elegant silver ring that links with the rest of the handle.

The handle is octagonal in shape, ensuring an ergonomic and comfortable grip for all users: right- or left-handed! This design is ideal for prolonged use of your Kiritsuke knife.

What's more, wood putty has been applied to the junction between blade and handle to fill any small gaps, guaranteeing optimum watertightness and preventing any water infiltration.

How do I maintain a carbon-enriched knife?

To maintain your carbon steel knife, it is important to clean it exclusively by hand, using a non-abrasive sponge and a mild detergent. Be careful not to get the handle wet during cleaning. Once washed, wipe thoroughly to remove all traces of moisture, then store in a dry place. It's important not to put it in the dishwasher or let it soak in the sink.

Due to its high carbon content, it is normal for the color of the blade to vary slightly over time. This is a natural phenomenon due to the acidity of the cut food and the humidity in the air.

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