Sukenari SG-Ⅱ-3 Layer Gyuto Japanese Chef Knife 210mm
Our hand crafted stock is extremely limited. Purchase now to avoid any delays!
The super steel material ZDP 189 from Hitachi used in knife production, has an extremely high carbon (3%) and chromium (20%) content making it expensive to manufacture. It is made using powdered metal technology.
The pure carbon content of ZDP 189 makes it one of the most edge retentive alloy in the knife industry. It has toughness against chipping and offers excellent wear resistance.
The best way to maintain the sharpness of the ZDP 189 blade is by using diamond rods with very light pressure. Some people reported that Japanese water stones can do the job as well.
Knife Type: Gyuto Chef Knife
Steel Type:SG-Ⅱ-3 Layer
Blade Type: Double-edged Blade
Handle Length: 135mm
Use & Care:
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
It usually takes 2 –3 months for us to restock should this item is not available.