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The high-performance handmade Japanese chef knife
San Maï blade construction: superposition of 3 layers of steel
SG2 Japanese powder steel core enriched with 1.3% carbon
Rockwell hardness of 63HRC: long-lasting cutting edge
Elegant polished finish and hand-engraved kanji - Authentic
Octagonal handle made of rosewood
Black buffalo horn bolster with silver-plated ring
Handcrafted in Japan
Carbon-enriched knife: requires careful maintenance
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Sukenari is a Japanese company founded in 1933, famous for producing top-quality knives. Its team is made up of master blacksmiths who are experts in the craft of cutlery and know how to make Honyaki knives, which are renowned for their excellence and require great forging expertise. In this way, Sukenari perpetuates the skills of the blacksmiths of yesteryear who made the famous samurai swords. Today, Sukenari is a manufacturer of handcrafted kitchen knives combining traditional and contemporary designs.
This chef's knife features a 21cm blade with a typically Japanese San Maï (meaning "3 layers") structure. This process consists of forging a rigid steel core, which is then covered by a softer, folding layer of steel. This technique protects the core while ensuring its balance.
For this blade, the core is made of Japanese SG2 powder steel, produced by the renowned Takefu Special Steel. This alloy has a high carbon content of around 1.3%, giving it high hardness and enhanced durability. On the Rockwell scale, its hardness is 63HRC, so this Sukenari knife is equipped with a high-performance, long-lasting cutting edge. So you can space out your sharpening sessions!
The SG2 alloy is also composed of almost 15% chromium, which reinforces its resistance to corrosion. However, with its high carbon content, this blade requires careful maintenance to avoid oxidation.
In terms of its micro-structure, SG2 steel has the advantage of uniformly distributed micro-carbides. As a result, the blade of your knife is more resistant to micro-cracks and wear.
Next, this SG2 steel core is enveloped bya layer of softer steel folded in on itself to form the remaining 2 layers. This top layer adds flexibility to the core, making it less brittle in use. In fact, you can see the different layers of steel superimposed on the surface of the blade. Along the cutting edge, they form a fine wave with random patterns.
Finally, the blade has an elegant polished finish. Japanese kanji have been engraved on the surface, making this a blade with character.
This gyuto knife features a handle made from rosewood, a strong, durable wood that resists shock and humidity. As wood is a living material, it features brown nuances and a unique dark veining, bringing a touch of tradition to your Japanese kitchen knife.
The handle is complemented by a durable black buffalo horn bolster to give your Japanese knife even more character. A silver ring links the bolster and handle for an elegant touch.
The handle is octagonal in shape to suit all cooks, right- or left-handed. It offers you an ergonomic grip and optimal handling, particularly for prolonged cutting.
Finally, wood putty has been added where the blade joins the handle to fill any small gaps. This prevents water from seeping in and food from being inserted, for optimum watertightness.
To care for your Japanese chef's knife, clean by hand only, using a mild detergent and a non-abrasive sponge, avoiding wetting the handle. After washing, wipe your knife dry to remove any traces of moisture and store it in a dry place.
Due to its high carbon content, the blade may change color slightly over time: this is normal. This is a natural phenomenon caused by the acidity of the food you are cutting and the humidity in the air.
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