Sukenari R2/SG2 Mirror Damascus Kiritsuke Gyuto

Sukenari is one of the few workshops capable of making traditional Japanese knives using high-tech powder steels. This handcrafted R2/SG2 Kiritsuke Gyuto features a beautiful and immaculate mirror Damascus finish, and paired with a wa-handle made of Rosewood with marble buffalo horn Kuchiwa and triple Nickel Copper ginmaki. The grind is superior and the fit and finish level are exceedingly high. Heat-treated to 63-64 HRC the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention.

Spec:

• Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
• Brand: Sukenari
• Craftsman: Nobuo Hanaki
• Knife Type: Kiritsuke Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless Steel
• Hardness: 63-64 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finish:
• Damascus
• Kyomen (Mirror)
• Blade Length: 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 47mm / 50mm
• Spine Thickness
• Above heel: 2.8mm / 2.8mm
• Middle: 2.7mm / 2.7mm
• Handle
• Premium Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Rosewood (Dalbergia Odorifera)
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Divider: Rosewood (Dalbergia Odorifera)
• Ginmaki: Nickel Copper (x3)
• Length: 138mm / 145mm
• Overall Length: 347mm / 393mm
• Weight: 200g (7.05oz) / 234g (8.25oz)
• Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari" (登録 佑成)
• Engraved Mark (Back): In Japanese Kanji "Powdered Steel" (粉末鋼)" 

About Sukenari 佑成

Sukenari is a small artisan knife maker based in Toyoma city of Japan. Established in 1933 by Fijikichi Hanaki, Sukenari became famous in Japan for its Honyaki forged knives, one of the hardest forging techniques. Now in the hands of 3rd generation Hanaki - Mr. Nobuo Hanaki, Sukenari is continually pushing the envelope of chef knives while committed to the finest tradition of Japanese knife making. Today Sukenari is known for its work with various super steel.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards, and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong the knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.