Sukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mmSukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
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Sukenari HAP40 Migaki Gyuto 210mm

$370.00
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Sukenari HAP40 Migaki Gyuto 210mm
$370.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
HAP40 Core, Stainless Migaki Clad
Hardness
67 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
HAP40 Core, Stainless Migaki Clad
Handle Material
Octagon Oak w/Urushi Lacquer
Bevel
Double Bevel
Edge Length
205mm
Overall Length
350mm
Spine Thickness Heel/Mid
2.8mm/2.8mm
Blade Height @ Heel
42mm
gWeight
182g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

HAP40 is an extremely hard (often HRC65) powder semi-stainless steel by Hitachi Metals in Japan. It holds an edge for an extremely long time and will develop a patina with use. It has enough chromium content to ward off rust spots if left wet for short periods, but best to be kept dry after use. It can be tricky to sharpen without a coarse stone of around 500 grit to get the burr moving.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Toyama

Sukenari

Toyama
Sukenari
Signature
Powder Steel Forging
Steels
SG2ZDPHAP40
Ask Representative Director Nobuo Hanaki what the name means, and it comes back to the hand. The two characters behind Sukenari — 佑 and 成 — speak to supporting someone and helping them achieve something, and there's a nice detail buried in the first one: split it apart and you'll find a person standing beside the character for "right." The whole idea is a knife that belongs in your right hand like it was always meant to be there.
That thinking has been in the workshop since 1933. From the start, Sukenari made its name with Honyaki, the toughest and least forgiving way there is to forge a Japanese blade — but they were never precious about keeping it locked to tradition. Carbon steel, sure, but also modern stainless alloys and powder-metallurgy steels most makers wouldn't dare take near a Honyaki fire. If there's a new steel worth trying, chances are Sukenari got there first. Plenty of their blades have been forged from steels no one had ever put into a kitchen knife before, and that appetite for the unknown is exactly what makes them one of Japan's most fearless knifemakers.

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