Sukenari

Sukenari HAP40 Gyuto 210mm - blade only

$300.00

Sukenari

Sukenari HAP40 Gyuto 210mm - blade only

$300.00

The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives.

The core of these knives is built with extremely hard Hitachi HAP40 powder steel. Tested at an incredible 68 HRC means these beauties can hold an insanely sharp edge for much longer than the average knife, making them a great choice for professionals and knife fanatics. HAP40 is a semi-stainless steel, so please wipe clean and dry immediately after use. 

 

  • Blacksmith: Hanaki-san, Second Generation
  • Steel: HAP40 Semi Stainless Steel
  • HRC: 68
  • Cladding: Stainless
  • Finish: Hair Line
  • Blade Length: 204 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 47.5 mm
  • Edge Grind: Even

  • Use & Care

     

     

    • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
    • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
    • Use a sharpening stone to maintain the sharpness of the blade. 
    • Do not use on hard melons or items that may torque the blade.
  •  

     

    • Description

    The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives.

    The core of these knives is built with extremely hard Hitachi HAP40 powder steel. Tested at an incredible 68 HRC means these beauties can hold an insanely sharp edge for much longer than the average knife, making them a great choice for professionals and knife fanatics. HAP40 is a semi-stainless steel, so please wipe clean and dry immediately after use. 

     

  • Blacksmith: Hanaki-san, Second Generation
  • Steel: HAP40 Semi Stainless Steel
  • HRC: 68
  • Cladding: Stainless
  • Finish: Hair Line
  • Blade Length: 204 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 47.5 mm
  • Edge Grind: Even

  • Use & Care

     

     

    • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
    • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
    • Use a sharpening stone to maintain the sharpness of the blade. 
    • Do not use on hard melons or items that may torque the blade.
  •