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 Sukenari Wa Gyuto uses a high-grade Japanese stainless steel Gingami No.3 (HRc. 62) for their cutting edge and an outer cladding of soft stainless steel for additional strength and toughness.
This is the Sukenari Gingami No.3 Wa Gyuto made through the traditional hammer forging process for meeting the Sukenari’s high quality standards and extra high cutting performance. The traditional hammer forging process creates the wavy layered pattern.
Sukenari Gingami No.3 Clad Wa Gyuto knife is fitted with select quality Octagon Shaped magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.
This knife comes with Magnoia Wooden Saya.
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 Series Wa Gyuto (Forged)
Blade Material: Gingami No.3 Clad
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Gyuto 270mm (10.6")
Cutting edge length: 265mm
Total Length: 420mm
Blade Thickness: 3.2mm
Blade Width: 52mm
Handle Length: 140mm
Total Weight: 226g
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.