Menu
Cart 0

SUKENARI HAP40 Santoku Knife

Sukenari

  • $260.00


Brand: Sukenari
Blade Material: HAP40 clad Stainless Steel
Core: HAP40 High Speed Steel
Outside: Stainless Steel
Handle: Octagonal Magnolia (HOU)
Bolster: Water Buffalo
Edge: Double Bevel
HRC: 68+-0.5
Edge Length: approx 185 mm (7.28')
Total Length: approx 335 mm (13.2'')
Weight: approx 143 g (5 oz)
Blade Width: approx 48 mm (1.88")
Thicker portion of blade: approx 2.5 mm

   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 or more in advance.

   HAP40 is Powder High-Speed Steel made by HITACHI Metals,ltd. The feature is very hard, abrasion resistance is excellent. It is said that if the knife is used at home, it is not necessary to sharpen for half a year.

   President Mr. Hanaki of SUKENARI says that the sharpness and edge retention is better than ZDP189, the molecular constitution of HAP40 is like HONYAKI. This HRC is 68 +-0.5, super hard because of skill of SUKENARI.

Note:
HAP40 is not included chromium well. It is easier to rust than Stainless steel. And 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.
This knives are made by craftsmen, there are scratches and dent and so on. If you prefer sharp, please sharpen before use. Almost Japanese knives are thin blade. Don't hit and cut frozen food or bones, the edge will be chipped or broken.

We Also Recommend