The family behind the Sukenari Hamono has been making knives for sale since 1933 in Toyama Japan.
Location: Toyama, Japan
Line: N/A
Construction: Hand-forged San mai
Edge Steel:
HAP40 HRC~68
Cladding: Stainless Steel
Finish: Migaki
Edge Grind: 50/50 Double Bevel
Handle: Octagonal Oak with buffalo horn ferrule
Weight: ~175g
Blade Length: 210mm
Overall Length: ~355mm
Thickness at Heel: ~2.4mm
Blade Height: ~47mm
This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.
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