21cm Sukenari ZDP-189 San Maï Kiritsuke knife, ebony handle, Japanese craftsmanship

Founded in 1933, Sukenari is a Japanese company renowned for its high-quality knives. Sukenari's blacksmiths are renowned for their expertise in blade forging, perpetuating the ancestral techniques used to create samurai katanas. Their know-how enables them to produce Honyaki blades, recognized as the finest in the world. Sukenari knives are appreciated for their combination of traditional techniques and contemporary designs.

Macassar ebony for top-of-the-range knife handles

This magnificent Japanese knife features a handle made from Macassar ebony, a rare exotic wood from Indonesia. This prestigious wood is distinguished by its dark color, enhanced by a broad veining ranging from brown to black. Its solidity and smooth, uniform grit guarantee a long-lasting handle for your knife.

The handle is octagonal in shape for a comfortable grip and optimal handling, whether you're left- or right-handed. In addition, the handle is embellished with a white micarta ring and a black buffalo hornBolster, the latter helping to balance the knife perfectly.

The area where the blade enters the handle is filled with wood pulp, ensuring a perfect seal. This prevents food cuts and cleaning water from getting inside.

A handcrafted knife with a Japanese San Maï blade

The Sukenari Kiritsuke knife features a 21cm blade with a structure called San Maï, which translates as "3 layers" in Japanese. This configuration means that the blade is composed of a rigid steel core wrapped in a layer of softer steel, offering optimal protection and balance.

The blade core is made fromZDP-189 powder steel, a high-quality Japanese alloy created by world-renowned steelmaker Hitachi. This steel is known for its exceptional hardness and ability to stay sharp for a long time, thanks to its high carbon content (nearly 3%). It also contains around 20% chromium to protect against corrosion. In short, it combines the advantages of carbon steel with those of stainless steel.

The blade performs remarkably well and retains its sharpness for a long time, reaching a hardness of 65 HRC on the Rockwell scale. However, due to its high carbon content, it requires careful maintenance to maintain its best performance (see our tips below).

The alloy used is both rare and difficult to handle, which justifies its high price. Only experts, such as Sukenari blacksmiths, are able to work it with precision to avoid incurring heavy losses.

After this, an outer layer of softer steel is added around the rigid core, forming the San Mai. This protective layer offers a slight flexibility to the basic rigidity, making the steel less likely to break during use and less sensitive to impact. You can also see the different layers of steel superimposed on the cutting surface, creating a random wave that runs the length of the blade.

Finally, to reinforce the blade's character, it has been polished and engraved with authentic kanji and the type of steel used. This is a typically Japanese blade.

Careful maintenance for this top-of-the-range knife

It's essential to take good care of this handcrafted, high-carbon Japanese knife by following these few tips.

It is essential to clean it by hand using a soft sponge and a suitable detergent. It should not be placed in the dishwasher or left to soak in the sink. Avoid getting the handle wet during cleaning. After washing, it is important to dry it thoroughly to remove all traces of moisture.

After use, store the knife in a dry place, such as the case. Please note that, due to the high carbon content of the alloy, the blade may undergo slight aesthetic changes over time.

It is important to sharpen the blade with a stone when necessary. However, this task can be difficult for novices due to the strength of steel. If you wish, our sharpening service is there to help you maintain your knife.

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