Founded in 1933, Sukenari has gained a reputation for quality. Using the same technique that is used to craft samurai swords, Sukenari has been certified to create Honyaki knives that are unsurpassed in their edge retention and durability as well as their cutting edge. This technique, however is extremely difficult and time consuming, so in recent days Sukenari has begun forging knives from 'high speed steels' such as VG10 and ZDP189, always trying to improve on the quality of and performance of their knives.
Knife Type: Yanagiba
Steel Type: ZDP4 (Stain-Resistant Steel)
Blade Type: Single-edged Blade
Blade Length: 240mm (9.4")
Handle Material: Magnolia
Ferrule Material: Water Buffalo Horn
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.