From Sukenari, Toyama, this line is the super high performing ZDP-189 stainless. This one knife (pictured) has a Yu Kurosaki Oak, Turquoise handle fitted.
It is common with these handles but the F&F isn't perfect, there is a slight raised bit between the joins. I can't feel it in my pinch grip but please buy with this in mind if something like that bothers you :)
- Sukenari ZDP Migaki Japanese Knife
- Toyama prefecture, Japan
- 195 Santoku Knife
- ZDP189 Stainless Steel
- Migaki Finish**
- NOS - Small Signs of Age
- 1 only, Knife pictured
- Yu Kurosaki Oak / Turquoise / Wenge Handle
- Handcrafted in Japan
- Edge Length: Xmm | Overall Length: Xmm | Blade Height: Xmm | Weight: Xg
- Blade Thickness: (A) x (B) x (C) x
** Sukenari Migaki finish is not as refined as some other brands. Deliberately more rustic they are focusing on heat treatment performance, not aesthetics for this line. The handle is not perfect F7F but still good and consistent with most of this type we have seen in the past
Japanese Kitchen Knife | Santoku (Home Cook Knife)
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
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