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Sukenari SG2 Mirror Polished Damascus Gyuto 210mm (8.2")

99176

Specifications

Style : Gyuto (Chef's Knife) with Kiritsuke Tip
Length : 210mm (8.2")
Weight : 6.88 oz
Special Feature : Damascus Steel
Blade Steel Type : SG2/R2 Powdered Steel
Handle material : Kokutan with Buffalo Horn Ferrule and Nickel Silver Spacer
HRC : 63
Bevel Angle Ratio : 50/50
Cover : Not included

SG2 / R2 Powdered Steel

Sukenari's Damascus SG2 (R2) knives are beautifully polished to a mirror finish, unlike most other Damascus knives. These all come with a kokutan handle with nickel silver 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.

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.

Gyuto Chef's Knife

The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef's knives and as a result, have the less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.