SUKENARI Damascus Super Gold 2 Wa Gyuto Chef Knife 210mm Ebony Handle

  • $450.00
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Blacksmith:  Sukenari
Type:  Wa Gyuto / Chef Knife
Blade Material : Nickel Damascus Super Gold 2
                Core:  Super Gold 2 / SG2
           Outside:  Nickel Damascus Stainless Steel
Handle: Octagonal Ebony Wood
Bolster: Water Buffalo
Edge: Double Bevel
Edge Length: approx 200mm
Blade Length: approx 210 mm
Overall Length: approx 358 mm
Weight:  approx 181 g (6.4 oz)
Blade Width: approx 45 mm
Thicker portion of blade: approx 2.8 mm
HRC: 62-63


     Sukenari is a high end professional knives manufacturer since 1933. Sukenari is renowned worldwide for their exceptional work making Honyaki Shirogami#1 knives and handmade ZDP-189 blades. Only a few blacksmiths in Japan (less than 5 to our knowledge) are capable of forging pure 100% carbon steel Honyaki knives and even fewer make handmade ZDP-189 knives, the skills and expertise required are immense.
    Sukenari high end quality knives have attracted quite a following in central Japan, and in recent years, in the rest of the world as well. Some consider their knives to be the best in the world. Their knives are in such demand that we had to pre-order a small amount of six knives six months in advance.

   The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like the Japanese sword "Katana", the blade is made with harder and softer steel to layers. The same wave pattern does not exist. This edge is sharp, of course, it can slice tomato easily. 
   This edge is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means edge. The edge form helps release foods and cut smoothly.  

About "Super Gold 2" 
    Super Gold 2 is registered trademark of Takefu Special Steel Co Ltd.  A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high quality steel that rich in high corrosion-resistant, high hardness, high toughness, high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And The edge retention is outstanding. Thus famous chefs also loves this steel.  

Note: 
Iron will rust in the acid, salt, moisture, etc.. please wipe after use and keep it dry and clean. 
If it have rust, it will be cleaned to polish by with scrubbing pad or round slices of radish it with a cleanser.
Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness.
Please use ceramic sharpening stone because SG2 is hard, you can sharpen with it. This knives are made by craftsmen and machines, there might be scratch.