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 beautiful Damascus Wa Gyuto is forged and hand crafted by passionate forge-smith Sukenari using Gingami No.3 steel (HRC 62).
Special mirror-polishing and finishing processes create a high contrast and finer Damascus layered pattern, with shiny layers of stainless steel and white-colored layers of nickel steel.
This knife comes with with a ellegant and classic octagonal Ebonywood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: Sukenari Gingami No.3 Nickel Damascus Wa Gyuto
Blade Material: Gingami No.3 Nickel Damascus
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Ebonywood Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Wa Gyuto 210mm (8.2")|
Cutting edge length: 200mm
Total Length: 351mm
Blade Thickness: 2.8mm
Blade Width: 48mm
Handle Length: 138mm
Total Weight: 201g
| Wa Gyuto 240mm (9.4")|
Cutting edge length: 225mm
Total Length: 384mm
Blade Thickness: 2.8mm
Blade Width: 50mm
Handle Length: 143mm
Total Weight: 238g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
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.