Sukenari SG2 210mm gyuto (with magnolia saya)

The Sukenari SG2 210mm Gyuto, a Japanese chef knife, features SG2 core steel renowned for its long-lasting edge retention, highlighted by an HRC rating of 63. It has a migaki finish, providing a clean, minimalist aesthetic, and is complemented by a traditional octagonal magnolia handle. This knife showcases a thin convex grind, ensuring smooth and effortless cutting. While it's thin, it's not delicate, making it a perfect, reliable daily driver for both home cooks and professional chefs. The knife also comes with a magnolia saya for protective storage.

❖ Founded in 1933 in Toyama, Japan, Sukenari expertly blends time-honored forging methods with contemporary steel to create exceptional kitchen knives. Celebrated for its mizu-honyaki technique, echoing traditional Japanese sword craftsmanship, Sukenari, now under the guidance of the Hanaki family's third generation, utilizes advanced materials like ZDP-189 and HAP-40. Collaborations with professional chefs drive their continual refinement. With a rich heritage spanning nearly a century, Sukenari stands as a beacon of traditional craftsmanship and modern innovation, appealing to professional chefs and discerning home cooks alike.

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Brand: Sukenari
Blacksmith: Nobuo Hanaki
Location: Toyama, Japan
Core steel: SG2
Steel type: stainless
HRC: 63

Total length: 350mm
Blade length (heel to tip): 202mm
Blade height at heel: 47.3mm
Spine thickness
at the handle: 2.3mm
at the heel: 2.3mm
midway: 2.1mm
1cm from the tip: 0.9mm
Weight: 154g

Edge/bevel: 50:50
Handle: octagonal magnolia
Ferrule: buffalo horn 
Hand orientation: ambidextrous
Saya/ sheath: included
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Reminder: Migaki finish is delicate and can be prone to fine scratches. When you slide on the magnolia saya, be aware that you might notice some minor hairline marks on the blade face. This is normal.

Note:
a. For the care and maintenance of Japanese knives, such as the Sukenari SG2 210mm gyuto knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.