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 Sujihiki 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.
Sukenari Gingami No.3 Clad Wa Sujihiki 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.
Although this reasonable price ranged of Wa Sujhiki is not through Sukenari’s hammer forging process, blade is nicely hand sharpened and well handcrafted by Sukenari skillful craftsmen.
The long, narrow, graceful blade of the 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: Sukenari Gingami No.3 Series Wa Sujihiki
Blade Material: Gingami No.3 Clad
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
Wa Sujihiki 240mm (9.4")
Cutting edge length: 235mm
Total Length: 380mm
Blade Thickness: 2.4mm
Blade Width: 33mm
Handle Length: 135mm
Total Weight: 113g
Wa Sujihiki 270mm (10.6")
Cutting edge length: 260mm
Total Length: 410mm
Blade Thickness: 2.4mm
Blade Width: 35mm
Handle Length: 140mm
Total Weight: 130g
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.
The knife is good for me. And proper price! Above all, the shipment is very fast.