Sukenari VG1 150mm Deba with Teak Handle

Sukenari's preeminent craftsmanship coupled with the new VG1 steel results in a knife with exceptional properties that can withstand heavy-duty use. It is tougher, more durable, and corrosion-resistant compared to the standard VG10. 

 

Spec:

• Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
• Brand: Sukenari
• Craftsman: Nobuo Hanaki
• Knife Type: Deba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): VG1
• Jigane (Cladding): Stainless Steel
• Hardness: 58-59 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Length: 150mm (5.9")
• Blade Height (at heel): 48mm
• Spine Thickness
• Above heel: 5.4mm
• Middle: 4.6mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge
• Kuchiwa: Black Buffalo Horn
• Length: 133mm
• Overall Length: 305mm
• Weight: 203g (7.16oz)
• Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari" (新焼 登録 佑成)

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.