Sukenari has a lot of experience and considerable skill in hammer forging the high performance modern steels. Sukenari leveraged this expertise to make this R-2 steel knife and extra high-cutting performance and edge retention.
R-2 cutting edge core is sandwiched with soft stainless steel. R-2 is made by a highly reputable Japanese company Steel company called Kobelco, and the steel offers remarkable cutting performance and edge retention.
Both we and Master Hanaki (President of Sukenari) believes R-2 is one of most practical steel available in this generation. This knife is the simple appearance, yet we can feel the high level of craftsmanship and spirits from the specially forged fine Japanese Traditional Style knife.
This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule.(Sukenari carefully selects the Japan's Premium Wa Handle craftsman for handcrafting this premium wood Wa Handle). For safekeeping, this knife comes with a matching Handcrafted Magnolia Wood Saya (Sheath) with a black pakkawood Saya pin.
The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto.
Knife Model: Sukenari R-2 Clad Series Kiritsuke
Blade Material: R-2 Clad
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Bocote Wood Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Kiritsuke 210mm (8.2")|
Cutting edge length: 203mm
Total Length: 350mm
Blade Thickness: 2.4mm
Blade Width: 48mm
Handle Length: 134mm
Total Weight: 158g
Wa Gyuto 240mm (9.4")
| Wa Gyuto 270mm (10.6")|
Cutting edge length: mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Handle Length: mm
Total Weight: g
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 fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
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.
The photos don't do the Bocote handle justice. Personally really dig the understated Sukenari design of this knife. Also the handle install is central and the saya provided is a good fit. In hand it handles like a oversized Bunka without being blade heavy. It's not a laser grind but the R2 edge cuts like one, feels kinda substantial in hand but balances perfectly on the pinch. After ordering I realised I made a mistake with the address I provided. Emailed Ken and received a prompt reply correcting my mistake and the knife arrived in the UK three days later (without additional import fees).