• Top view of Sukenari XEOS gyuto 240mm with saya
  • Top view of the blade of Sukenari XEOS gyuto 240mm. Image focuses on the right side
  • Close up view of the kanji area of Sukenari XEOS gyuto 240mm
  • Close up view of the tip area of Sukenari XEOS gyuto 240mm. Image shows right side
  • Top view of the blade of Sukenari XEOS gyuto 240mm. Image shows left side of the blade
  • Close up view of Sukenari XEOS gyuto 240mm. Image shows the back side of the knife
  • Close up view of the tip area of Sukenari XEOS gyuto 240mm. Image focuses on the back side of the knife
  • Top view of Sukenari XEOS gyuto 240mm where the pointed tip is facing towards the lower right
  • Top view of Sukenari XEOS gyuto 240mm where the pointed tip is facing towards upper left
  • Close up of the Japanese yew handle of Sukenari XEOS gyuto 240mm
  • Top view of Sukenari XEOS gyuto 240mm in vertical position
  • Choil shot of Sukenari XEOS gyuto 240mm
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Sukenari XEOS gyuto 240mm with saya

Sukenari XEOS gyuto 240mm with saya

¥43,000 JPY
¥43,000 JPY
Sale Sold out
A handcrafted gyuto from Sukenari featuring a core steel of XEOS, the new stainless steel from Takefu Special Steel Co., Ltd. XEOS is a high-corrosion resistance steel that delivers an exceptional balance between edge retention and toughness, two characteristics typically considered as competing opposites. This steel has a fine microstructure, making it easy to sharpen. The migaki-finished blade is complemented by an octagonal Japanese yew wood handle, and a magnolia saya is included.

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Brand: Sukenari
Location: Toyama, Japan
Knife type: gyuto
Finish: migaki

Cladding: stainless clad
Core steel: XEOS
Steel type: stainless steel
HRC: 61-62

Overall length: 383mm
Blade length (heel to tip): 231mm
Blade height at heel: 50.4mm
Spine thickness at handle: 2.4mm
Spine thickness at heel: 2.3mm
Spine thickness at middle: 2.2mm
Spine thickness 1cm from the tip: 1.3mm
Weight: 181g

Edge/bevel: 50:50
Handle: octagonal Japanese yew wood handle
Hand orientation: ambidextrous
Saya/ sheath: included

Note:
a. For the care and maintenance of Japanese knives, such as the Sukenari XEOS gyuto knife, please refer to our care guide below.
b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives

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Exclusive of shipping fee.
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Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide

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