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 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.

SAN MAI
San-mai (lit. three sheets) is a style of manufacture common for Japanese knives. A more practical translation is "three layers", referring to the core hardened steel being jacketed with soft steel. These style of knives may seen being referred to as "clad" or "kasumi", which has some overlap with a similar style of manufacture called Ni-mai or "two layers". Ni-mai is commonly found in single bevel knives where the soft steel is only on one side of the knife with a small portion spilling over to the other side.

SPECIFICATIONS:
Knife Type: Kiritsuke Gyuto
Steel Type: R2/SG2 (Stain resistant steel)
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 240mm (9.4")
Blade Height: 40mm (1.6")
Blade Thickness: 3.2mm (0.126")
Ferrule Material: Water Buffalo Horn
Handle Material: Shitan
Handle Length: 137mm (5.4")
Weight: 239g (8.4 ounces)

ABOUT R2/SG2 STEEL (STAINLESS):
- High Speed Powdered stainless steel, high in carbon. HRC 63/64
- Good balance of hardness, the harder your steel, the thinner you can get your edge
- More prone to chipping than softer steels.
- Sharpening takes more effort because of harder steel, but holds edge longer.
- One of the best steels for higher end kitchen knives

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.