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. 60-61) for their cutting edge and an outer cladding of soft stainless steel for additional strength and toughness.

This Sukenari Gingami No.3 Clad Wa Gyuto Knife comes with D-Shaped magnolia wood handle with a water buffalo horn ferrule.

Although this reasonable price ranged of Wa Gyuto is not through Sukenari’s hammer forging process, blade is nicely hand sharpened and well handcrafted by Sukenari skillful craftsmen.

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

Blade Material: Gingami No.3 Clad

Rockwell Hardness (HRc): 60

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

Handle Material: D-Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: No.

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.

Important

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. 

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• 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, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.