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A versatile, high-end Kiritsuke knife by Sukenari
21cm nickel damascened blade: steel layers superimposed on each other
High-grade ZDP-189 powder steel core with 3% carbon content
Hardness: +/- 65 HRC - Excellent edge retention and performance
Superb mirror-polished blade finish with unique damascus pattern
Octagonal cut Macassar ebony handle
Black buffalo hornBolster and white micarta ring
Handcrafted knife forged in Japan
High-quality piece requiring very careful maintenance
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The Japanese company Sukenari was founded in 1933. Having inherited the ancestral forging techniques used to design samurai katanas, it now enjoys a great reputation in the art of knife forging. In fact, the company's team of highly skilled blacksmiths is capable of forging Honyaki blades, which are considered to be of the highest quality in cutlery. Thanks to its skills and experience, Sukenari offers knives that are both modern in design and authentic in craftsmanship.
This Kiritsuke knife features a 21cm blade with a damascened structure. This design consists in creating a rigid steel core which is then covered by several layers of softer steel superimposed to give the blade a good balance. Damascus also protects the core of the blade.
This knife uses ZDP-189 powder-metallurgy steel. This is a high-quality hybrid alloy developed by Hitachi, the famous steel manufacturer.
ZDP-189 steel has a very high carbon content of almost 3%. Carbon is the essential element for increasing the hardness of an alloy, resulting in a blade with a long-lasting, high-performance cutting edge. Your cuts are all the better for it. The alloy also contains around 20% chromium, making it highly resistant to corrosion. ZDP-189 steel is an alloy that combines the advantages of carbon steel with those of stainless steel.
Thanks to this alloy, the blade boasts a hardness of 65 HRC on the Rockwell scale, which is proof of its high cutting efficiency and long-lasting cutting edge. Please note, however, that due to the high presence of carbon in its composition, it is essential to take the utmost care of the blade (discover our tips further down on this page).
Next, the ZDP-189 steel is surrounded by several layers of softernickel steel. The layers alternate to create the damascus effect, balancing out the strong rigidity of the core and protecting it.
In fact, you can see the superb ripples formed by the damask across the entire cutting surface. The damask patterns are random and unique to each blade.
Finally, the blade is hand-sharpened on a Japanese water stone to give it a magnificent mirror-polished finish. Kanji are also engraved on the blade, both front and back, as is the brand logo. This blade has an absolutely authentic character.
Your kiritsuke boasts an elegant handle made from Macassar ebony, also known as golden ebony. This species from Indonesia is very hard, ensuring a solid knife handle. Its dark brown color, with wide black veins, sometimes marbled, gives it its prestigious appearance. The wood grit is smooth and uniform for a pleasant grip.
A black buffalo horn Bolster completes the handle for optimum balance. The Bolster also acts as a link between the handle and the blade. A delicate white micarta ring marks the boundary between the two materials.
The handle is octagonal in shape, making it suitable for both left- and right-handed cooks. This shape also offers comfort for prolonged use, as well as ideal handling.
Finally, wood pulp has been injected into the space where the blade fits into the handle to ensure that the knife is perfectly watertight. Cutting food and cleaning water cannot get in.
Due to the high carbon content of the blade, this handcrafted Japanese knife requires meticulous care. To begin with, never wash your knife in the dishwasher or soak it in the sink.
The knife should be washed by hand in lukewarm water, using a non-abrasive sponge and a suitable soap. Be careful not to get the handle wet during the operation. Once the knife has been washed, wipe it thoroughly to remove all traces of moisture.
It's also important to store the knife in a dry place, such as the case, to avoid any traces of oxidation. Note also that the blade may change slightly in appearance over time due to the high carbon content.
When the need arises, the knife should be sharpened on a stone. Given the high hardness of the alloy, sharpening is reserved for people who are experts in this field. But if necessary, we offer our sharpening service to do it for you.
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