Sukenari HAP40 Sujihiki 240mm with Ebony Buffalo Horn Handle
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Sukenari's knives showcase the mastery of skills required to forge knives using extremely hard powder metallurgy super steels, and this knife is no exception. Made of HAP40 core steel and heat-treated to 68 HRC, this sujihiki offers extraordinary edge retention ability. Beautifully grinded and extremely thin behind the edge, the cutting performance of this knife is simply sensational. We have decided to add this Sukenari HAP40 with a simple polished finish. By removing extravagant finishes that do not contribute to knife performance, this Sukenari sujihiki is both affordable and extremely high performing. Production is extremely limited, and wait time is on average one year once sold out.
- Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
- Brand: Sukenari
- Craftsman: Nobuo Hanaki
- Knife Type: Sujihiki
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): HAP-40
- Jigane (Cladding): Stainless Steel
- Hardness: 68 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 33mm
- Spine Thickness
- Above heel: 2.4mm
- Middle: 2.1mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa: Buffalo Horn
- Length: 139mm
- Overall Length: 388mm
- Weight: 155g (5.47oz)
- Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari HAP40" (登録商標 佑成 HAP40)
- Engraved Mark (Back): In Japanese Kanji "High-speed Steel" (高速鋼)
About Sukenari 佑成
Sukenari (佑成/すけなり) 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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.