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- USA
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Ships within 48 hours · Estimated delivery Jul 7 - Jul 12
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Description
Sukenari VG1 150mm Deba with Teak HandleSukenari's preeminent craftsmanship coupled with the new VG1 steel results in a knife with exceptional properties that can withstand heavy duty use. It is tougher, more durable, and corrosion resistant compared to the standard VG10. Spec: Origin (Made in): Toyama shi, Toyama Prefecture, Japan Brand: Sukenari Craftsman: Nobuo Hanaki Knife Type: Deba Blade Construction: Awase (Kasumi) Grind: Single Bevel (Right handed) Hagane (Core Steel): VG1 Jigane
Sukenari's preeminent craftsmanship coupled with the new VG1 steel results in a knife with exceptional properties that can withstand heavy-duty use. It is tougher, more durable, and corrosion-resistant compared to the standard VG10.
Spec:
- Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
- Brand: Sukenari
- Craftsman: Nobuo Hanaki
- Knife Type: Deba
- Blade
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): VG1
- Jigane (Cladding): Stainless Steel
- Hardness: 58-59 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 150mm (5.9")
- Blade Height (at heel): 48mm
- Spine Thickness
- Above heel: 5.4mm
- Middle: 4.6mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Wenge
- Kuchiwa: Black Buffalo Horn
- Length: 133mm
- Overall Length: 305mm
- Weight: 203g (7.16oz)
- Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari" (新焼 登録 佑成)
About Sukenari 佑成
Sukenari is a small artisan knife maker based in Toyoma city of Japan. Established in 1933 by Fijikichi Hanaki, Sukenari became famous in Japan for its Honyaki forged knives, one of the hardest forging techniques. Now in the hands of 3rd generation Hanaki - Mr. Nobuo Hanaki, Sukenari is continually pushing the envelope of chef knives while committed to the finest tradition of Japanese knife making. Today Sukenari is known for its work with various super steel.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards, and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong the knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
- Except Preorder products are shipped in 48 hours.
- Delivery to the USA:
- Standard Shipping : 3-10 business days
- If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy