270mm Sukenari HAP40 Wa Sujihiki

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: Polished

Edge Grind: 50/50 Double Bevel

Handle: Octagonal oak with buffalo horn ferrule

Weight: ~ g

Blade Length: ~mm

Overall Length: ~

Thickness at Heel: ~mm

Blade Height: ~mm

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. 

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.