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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.
Sukenari Gingami No.3 Clad Wa Santoku 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 Santoku is not through Sukenari’s hammer forging process, blade is through experienced reliable quenching process, nicely hand sharpened and well handcrafted by Sukenari skillful craftsmen.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Santoku knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Knife Model: Sukenari Gingami No.3 Series Wa Santoku
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 Santoku 190mm (7.4") |
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.
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.
United KingdomIt’s exactly as you’d expect from a knife that is priced at the midrange point. I didn’t get it sharpened further, and yet it is already sufficiently sharp straight out of the workshop. The overall design is deceptively simple, and yet that’s where the appeal lies. The handle isn’t fancy, but that contributes to its utilitarian design of full practicality without the bells and whistles. The finish on the gingan steel is easy to clean, low maintenance, and it cuts through vegetables quickly and efficiently. The negatives are that some foods like potatoes will stick to the blade, however, that’s a worthy tradeoff. One or 2 wipes with a sponge after preparing vegetables and it’s as if it’s brand new again. Another is in the handle. I recommend using mineral oil or other food safe wood finishes if you prefer a low maintenance handle. If you prefer the natural grip of magnolia wood however, then feel free to skip this step, but you may run the risk of the handle getting dirtier over time.
