SUKENARI super oro2 / R2 de Cuchillo del Cocinero / Wa-Gyuto, Chef 210mm

Sukenari


¥24,840



 

Brand: Sukenari Type: Chef's Knife / Gyuto
Blade Material : Super Gold 2 (SG2 / R2 ) Clad Stainless Steel
Core: Super Gold 2 (Powder High Speed Steel)
Outside: Stainless Steel
Handle: Octagonal Magnolia (HOU)
Bolster: Water Buffalo
Edge: Double Bevel
Edge Length: approx 200mm(7.87')
Blade Length: approx 210 mm (8.26'')
Total Length: approx 350 mm (13.78'')
Weight: approx 145 g (5.11 oz)
Blade Width: approx 47 mm (1.85")
Thicker portion of blade: approx 2.5 mm
HRC: 62-63

numero: sukenarisg21

    Sukenari is a high end professional knives manufacturer since 1933. Sukenari is renowned worldwide for their exceptional work making Honyaki Shirogami#1 knives and handmade ZDP-189 blades. Only a few blacksmiths in Japan (less than 5 to our knowledge) are capable of forging pure 100% carbon steel Honyaki knives and even fewer make handmade ZDP-189 knives, the skills and expertise required are immense.

    Sukenari high end quality knives have attracted quite a following in central Japan, and in recent years, in the rest of the world as well. Some consider their knives to be the best in the world. Their knives are in such demand that we had to pre-order a small amount of six knives six months in advance.

About "Super Gold 2" 

    Super Gold 2 is registered trademark of Takefu Special Steel Co Ltd.  A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high quality steel that rich in high corrosion-resistant, high hardness, high toughness, high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And The edge retention is outstanding. Thus famous  Chefs also loves this steel. 

Note: 
Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)

Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness. Japanese knives are made by craftsmen, there might be scratch.


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