Sukenari R2/SG2 Mirror Damascus 180mm Santoku
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Sukenari is one of the few workshops capable of making traditional Japanese knives using high-tech powder steels. This handcrafted R2/SG2 Santoku 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.
- Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
- Brand: Sukenari
- Craftsman: Nobuo Hanaki
- Knife Type: Santoku
- 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:
- Kyomen (Mirror)
- Blade Length: 180mm (7.1)
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.4mm
- Middle: 2.3mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Rosewood (Dalbergia Odorifera)
- Kuchiwa / Tsukajiri: Marble Buffalo Horn
- Divider: Rosewood (Dalbergia Odorifera)
- Ginmaki: Nickel Copper (x3)
- Length: 128mm
- Overall Length: 333mm
- Weight: 267g (9.42oz)
- 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.
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.
First off this is a very expensive purchase for a home cook. The main reason that I purchased this knife is because I wanted a very high-quality product that will last a lifetime if treated properly. After owning a standard kitchen knife set and only using 3 knives out of the set it only seemed logical to buy one quality knife that I would use all the time. I have watched a ton of RyKy’s videos and thought it was only right to purchase the knife from him. My first impression of the knife immediately is great craftsmanship. The blade shape grind and sharpness leaves nothing to be desired. The only issue with the knife is the fit up of the handle to the blade. It is almost like the handle needs to go further in on the tang. This is not a deal breaker for me, but it is different than the fitment on the knife pictured. I accounted for this as being a customer handmade knife not something being mass-produced. The polish on the blade is perfect the sharpness out of the box is great, and the knife was packaged great.