Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife
Sukenari Blue Super Sujihiki 240mm Shitan Handle - Japanny - Best Japanese Knife

Sukenari

Sukenari Blue Super Sujihiki 240mm Shitan Handle

€305,95
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SKU: SN-BS-SU240S
Option

Name Engraving

Services of name-engraving on the blade are available at an additional cost. Placement and font will be adjusted by the craftsman.

please check more details at Name Engraving page .

Max 10 characters. A–Z, Japanese, space, - and . only.
Subtotal€305,95

Sukenari

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 unserpassed 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.



Specifications:
Knife Type: Sujihiki
Steel Type: Blue Super (Carbon Steel, Rust Prone)
Blade Hardness: HRC 63-64
Blade Type: Single edged blade
Blade Length: 240mm (9.4")
Blade Height: 32mm (1.3")
Blade Thickness: 2.7mm (0.106")
Ferrule Material: Water Buffalo Horn
Handle Material: Shitan
Handle Length: 136mm (5.4")
Weight: 129g (4.6 ounces)

Use and 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.
- Do not use a dishwasher to clean your knife.

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