Sukenari SG2 Gyuto 240mm (9.4") Rosewood Handle

• Style: Gyuto (Chef's Knife) with Kiritsuke Tip
• Length: 240mm (9.4")
• Weight: 7.3 oz (207g)
• Special Feature: Hairline Finish / San mai
• Blade Steel Type: SG2/R2 Powdered Steel
• Handle material: Rosewood with Buffalo Horn Ferrule
• HRC: 63
• Bevel Angle Ratio: 50/50
• Cover: Not included

Powdered Steel is the peak of blade performance, perfect for chefs who desire an unrelenting, stainless blade with unparalleled edge retention.
This alloy is made using highly specialized technology to mix iron and other alloying elements in powder form mechanically. This allows much higher amounts of alloying metals such as Vanadium, critical for superior edge retention.

Sukenari's Hairline SG2 (R2) knives have a clean, brushed hairline finish. Keeping with Sukenari's commitment to quality, all these knives have a rounded choil, eased spine, and clean transition between the blade and the handle. These knives represent the perfect all-around option between the true laser and true workhorse.

San-mai (lit. three sheets) is a style of manufacture common for Japanese knives. A more practical translation is "three layers", referring to the core hardened steel being jacketed with soft steel. These styles of knives may be seen as being referred to as "clad" or "Kasumi", which has some overlap with a similar style of manufacture called Ni-mai or "two layers". Ni-mai is commonly found in single-bevel knives where the soft steel is only on one side of the knife with a small portion spilling over to the other side.

Sukenari was founded during the Showa 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.

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 as 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.