Sukenari

Sukenari SG2 Gyuto - Blade Only

$300.00

Sukenari

Sukenari SG2 Gyuto - Blade Only

$300.00


Blade: Satin finished (migaki) SG2 stainless steel (Hrc 64-65) clad with stainless steel

The Sukenari SG2 series features hand ground, three layered (san mai) blades. The satin finished (migaki) face of the blade is convex ground to reduce sticking and friction during cutting. The edge is an ambidextrous 50/50 grind. This light weight, perfectly balanced knife is sure to be a favorite in your kitchen.
The core of the blade is formed from premium Takefu SG2 stainless steel, hardened to 64-65 Hrc (extremely hard!), clad with softer stainless steel.

 

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.

 

 

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  • Description


Blade: Satin finished (migaki) SG2 stainless steel (Hrc 64-65) clad with stainless steel

The Sukenari SG2 series features hand ground, three layered (san mai) blades. The satin finished (migaki) face of the blade is convex ground to reduce sticking and friction during cutting. The edge is an ambidextrous 50/50 grind. This light weight, perfectly balanced knife is sure to be a favorite in your kitchen.
The core of the blade is formed from premium Takefu SG2 stainless steel, hardened to 64-65 Hrc (extremely hard!), clad with softer stainless steel.

 

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.