With the over 80 years of knife making history and specialized technical experience, Sukenari is very enthusiastic about producing knives which take advantage of the new generation of stainless cutlery steels and high performance tool steels.
The number of professional Chefs and home cooks that prefer the rust-resistance and ease of maintenance offered by stainless steel kitchen knives is growing every year. To meet these demands, Sukenari decided to produce a high-grade stainless steel kitchen knives with popular and reliable Hitachi Gingami No.3 Japanese stainless steel.
This laminated knife has a cutting edge of Hitachi Gingami No.3 (HRc. 61) that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
The blade heel and spine are finely hand polished for a comfortable and secure grip; the blade is finely sharpened and shiny, just waiting to be used by its new owner.
Sukenari Gingami No.3 Hon Kasumi series knife is fitted with select quality D Shaped magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.
The Japanese Deba, which is also called the Hon-deba (Literally, “true deba"), is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The significant weight of the Deba is desirable because, with adequate care, the sturdy heel section of the knife can be used to cut or chop through the bones found in small and medium-sized fish and poultry.
Knife Model: Sukenari Hon Kasumi Gingami No.3 Series Deba
Blade Material: Gingami No.3
Rockwell Hardness (HRc): 61
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Deba 180mm (8.2")|
Cutting edge length:195mm
Total Length: 355mm
Blade Thickness: 4mm
Blade Width: 49mm
Handle Length: 140mm
Total Weight: 275g
| Deba 210mm (8.2")|
Cutting edge length:mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.