The Sukenari Gyuto is a versatile chef's knife from Toyama, Japan. Featuring ZDP189 stainless steel with a migaki finish, this knife offers exceptional edge retention.
Handforged in Toyama, Japan
200mm (7.87") cutting edge length
ZDP189 core steel from Hitachi at ~66 HRC
Features very high carbon content (~3.00%), significantly higher than the typical 1.0-1.5% found in many Japanese knife steels, contributing to exceptional edge retention for those who prioritize it
Overall length: 349mm Blade length - heel to tip: 200mm (7.87") Blade height at heel: 47.2mm Spine thickness • at the handle: 2.5mm • at the heel: 2.4mm • midway: 2.2mm • 1cm from the tip: 1.0mm Weight: 166g Edge/bevel: 50:50 Handle: octagonal wenge with buffalo horn ferrule (see note d below) Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Notes: a. For the care and maintenance of Japanese kitchen knives, such as this ZDP189 Japanese chef's knife, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process. d. Please note that the small voids in the wenge handles are natural characteristics of this wood species. These features are not defects but simply part of wenge's distinctive appearance.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
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 Care Guide
