24cm Sukenari ZDP-189 San Maï Japanese artisanal Kiritsuke knife with ebony handle

Sukenari, a Japanese company specializing in high-quality knives, has been perpetuating the ancestral blade-forging techniques used to create samurai katanas since 1933. Sukenari's blacksmiths are experts in the manufacture of Honyaki blades, recognized as the finest in the world. Their knives combine traditional techniques with contemporary designs, and are appreciated by chefs the world over.

A prestigious Macassar ebony handle

This top-of-the-range Kiritsuke knife features a handle made from Macassar ebony, a rare and precious wood native to Indonesia. The wood is characterized by a deep black color and brown and black veining. Its strength and smooth, uniform texture make it exceptionally durable.

The knife's handle is designed for optimum grip, whether you're right- or left-handed. Its octagonal shape ensures comfort and reliability, while the black buffalo horn Bolster contributes to the knife's perfect balance. A white micarta ring elegantly separates the two materials.

The knife blade is inserted into the handle with wood pulp, which forms a watertight seal. This prevents food and water from getting inside, keeping the knife clean and in good condition.

San Maï ZDP-189 powdered steel blade

Your SukenariJapanese knife features a 24cm blade with a San Maï structure, which means "three layers" in Japanese. This structure consists of a hard steel core surrounded by a softer, folded layer of steel on each side. This design offers an optimum combination of hardness, flexibility and strength.

The core of the blade is made of ZDP-189 powdered steel, a high-quality Japanese alloy manufactured by Hitachi, an internationally renowned steelmaker. This steel is known for its exceptional hardness, which makes it highly resistant to cutting. It is also corrosion-resistant thanks to its 20% chromium content. In short, it offers the advantages of both carbon steel and stainless steel.

The blade is of exceptional quality and retains its sharpness for a long time, thanks to its hardness of 65 HRC on the Rockwell scale. However, its high carbon content requires careful maintenance to prevent corrosion. To find out more, see our tips below.

The alloy used is rare and difficult to work, which explains its high price. Only the most experienced blacksmiths, like those at Sukenari, can shape it precisely to avoid major losses.

The rigid core is then wrapped in an outer layer of softer steel, forming the San Maï structure. This protective layer offers additional flexibility to the blade, making it more resistant to impact and less likely to break. The cutting surface presents an aesthetic random wave, due to the superimposition of the different steel layers.

To reinforce the blade's Japanese character, it has been polished and engraved with authentic kanji and the type of steel used. This blade is a true piece of Japanese craftsmanship.

Taking good care of my top-of-the-range Japanese knife

To preserve your handcrafted, high-carbon Japanese knife, it's important to follow these care instructions.

Clean by hand with a soft sponge and mild detergent. Don't put it in the dishwasher, and don't leave it soaking in your sink waiting to be cleaned. Avoid getting the handle wet during cleaning. After washing, dry thoroughly to remove all traces of moisture.

After cleaning, store the knife in a dry place, such as the case. Due to the high carbon content of the alloy, the blade may undergo a slight color change over time.

It is important to sharpen the blade exclusively with a stone. This task can be difficult for novices due to the hardness of powdered steel. We offer a sharpening service to facilitate the maintenance of your knife.

KnifeLeader.eu offers you the magnificent Sukenari ZDP-189 San Maï knives!