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Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
Sukenari Migaki Gyuto 270mm
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  • Load image into Gallery viewer, Sukenari Migaki Gyuto 270mm
  • Load image into Gallery viewer, Sukenari Migaki Gyuto 270mm
  • Load image into Gallery viewer, Sukenari Migaki Gyuto 270mm
  • Load image into Gallery viewer, Sukenari Migaki Gyuto 270mm
  • Load image into Gallery viewer, Sukenari Migaki Gyuto 270mm
  • Load image into Gallery viewer, Sukenari Migaki Gyuto 270mm
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Sukenari Migaki Gyuto 270mm

Regular price
$799.95
Sale price
$799.95
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Ferrule

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Blade Length 255 mm
Total Length 410 mm
Steel R2 (SG2) Powdered Steel
Handle Bocote
Ferrule Buffalo Horn
Rockwell 66
Height Spine to heel 51.5 mm
Width at Spine 2.6 mm
Weight 211 grams


Sukenari is a small third generation smith based out of Toyama which is the capital city of Toyama prefecture, Japan, located on the coast of the Sea of Japan in the Chūbu region on central Honshu. In our eyes Sukenari is a heavy hitter in the super steel category of knife making. Not shying away from difficult super steels to work with like HAP40 and ZDP-189, the trade off for the care put into their heat treating of these steels, the thin grinds and high level of fit and finish makes for an uncompromising performance. 

It is to be advised that with such a high heat treat and thinness behind the edge that these knives do not handle abuse well and will be more prone to chipping and other damage if misused, however with proper technique you would be hard pressed to find a knife with better edge retention than this.

The gyuto is the Japanese equivalent to the western chef's knife. It is an all purpose knife that you can do every task in the kitchen with, from slicing, dicing, chopping, rocking, you name it, this knife can do it. At the shop we recommend a  210 (8 inch) gyuto as the first knife someone adds to their collection. 

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

customers love their sharp knife