This Sukenari STRIX Clad Wa Sujihiki is a Custom Limited Edition, one-of-a-kind knife.

Recently, Takefu Special Steel company released a new and mysterious special powdered steel called “STRIX” (Short for “STrong matRIX”). The claimed characteristics of this new steel have made a big impact and it has attracted the interest of many knife industry experts and serious knife fans.

STRIX is capable of reaching very high hardness levels (HRC 65) and offering outstanding sharpness and edge retention. Furthermore, even at this high hardness level, STRIX is not very difficult to resharpen and, similar to SG-II (Also known as R2), it offers very good rust resistance.

Ideal for practical, high-performance cutlery, this new high-end steel has now been released on to the market. Of course, Master Hanaki at Sukenari has been busy researching and testing this interesting new steel and, now, the Sukenari STRIX Steel knives are available.

The STRIX core blade steel (HRc. 65) is sandwiched between two layers of soft stainless steel.

This Custom Limited Edition Sukenari STRIX Wa Sujihiki knife is fitted with a innovative Octagonal Desert Ironwood Handle with Marble Color Water Buffalo Horn Ferrule and Composite Turquoise Gemstone Ring and Nickel Silver Spacers. A matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin is also included with the knife. 

 The lightweight, the long, narrow, graceful blade of the Wa Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Knife Model: Custom Limited Edition, Sukenari STRIX Clad SCL-533 Wa Sujihiki 240mm

Blade Material: STRIX Clad

Rockwell Hardness (HRc): 65

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal Desert Ironwood Handle with Marble Color Water Buffalo Horn Ferrule and Composite Turquoise Gemstone Ring and Nickel Silver Spacers

Saya Included: Yes.

Wa Sujihiki 240mm (9.4") Cutting edge length: 235mm Total Length: 386mm Blade Thickness: 2.4mm Blade Width: 33mm Handle Length: 139mm Total Weight: 168g

 

 

 

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 the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.