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Storewide Sale (Non-Food)

Sukenari SG2 Sujihiki 270mm (10.6") Ebony Handle

991861

Specifications

Style : Sujihiki Slicing Knife
Length : 270mm (10.6")
Weight : 6.218 oz (178g)
Special Feature : Hairline Finish / San mai
Blade Steel Type : SG2/R2 Powdered Steel
Handle material : Kokutan with Buffalo Horn Ferrule
HRC : 63
Bevel Angle Ratio : 50/50
Cover : Not included

SG2 / R2 Powdered Steel

Sukenari's Hairline SG2 (R2) knives have a clean, brushed hairline finish. These all come with a kokutan handle with red G10 spacer and buffalo horn ferrule. The grind is thicker at the spine than our Takamura knives but tapers nicely to give a good workhorse feel. Keeping with Sukenari's commitment to quality, these knives all have a rounded choil, eased spine and clean transition between blade and the handle. These knives represent the perfect all-around option between the true laser and true workhorse.

San Mai

San-mai (lit. three sheets) is a style of manufacture common for Japanese knives. A more practical translation is "three layers", referring to the core hardened steel being jacketed with soft steel. These style of knives may seen being referred to as "clad" or "kasumi", which has some overlap with a similar style of manufacture called Ni-mai or "two layers". Ni-mai is commonly found in single bevel knives where the soft steel is only on one side of the knife with a small portion spilling over to the other side.

About Sukenari

Sukenari was founded during the Shōwa period in Toyama Prefecture and since its inception has been driven to produce quality cutlery through hands-on craftsmanship at every step. Sukenari's philosophy is that any tool should perform as an extension of oneself and this commitment to quality shows in each facet of the knife from rounded, polished choil and edges to impeccable grinds and an incredibly consistent heat treat.

Sujihiki Slicing Knife

Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.