Sukenari HAP40 High Speed Steel Sujihiki 270mm (10.6") Rosewood Handle

Style : Sujihiki (Slicing Knife)
Length : 270mm (10.6")
Weight : 5.75 oz
Special Feature : Hairline Finish / San mai
Blade Steel Type : HAP40 High Speed Steel
Handle material : Rosewood with Buffalo Horn Ferrule
HRC : 68
Bevel Angle Ratio : 50/50
Cover : Not included

All of the knives in our HAP40 line come with a rosewood and buffalo horn handle, hairline finish on the blade and a nice taper from spine to edge which will help this knife blow through hard vegetables with ease.
Sukenari is one of the few knife makers working with HAP40 in Japan and, we feel, doing the best job of heat treating and grinding. Heat treated to a staggering 68 hrc, these knives are not for beginners. The impressive edge retention is accompanied by an equally impressive abrasion resistance meaning that whetstones manufactured for use with carbon steel and low-alloy stainless steels may struggle to cut the steel and the carbides effectively. Having a diamond plate in your sharpening set up will be crucial to capitalizing on the benefits this steel has to offer.

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 style of knives may seen 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.

Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.