Sukenari Knives

Filter by
Categories
Price
€ €
Country
Steel
Handle
Blade Length, mm
Hardness
Filter
Sujihiki Japanese kitchen knife Sukenari STRIX S-1106 27cm
New
Sujihiki Kitchen knife Sukenari STRIX 27cm S-1106
The Sukenari Sujihiki, featuring a 270 mm blade, is a Japanese kitchen knife designed for the precise slicing of meat, fish, and other ingredients. Its long, narrow blade allows for smooth, continuous cuts in a single motion without compromising the texture of the food—making it exceptionally well-suited for slicing roast beef, ham, and large portions of fish. The blade is crafted from STRIX powdered stainless steel, which offers an ideal balance of high hardness, wear resistance, and corrosion resistance. This steel retains its edge remarkably well, ensuring long-lasting performance with minimal need for frequent sharpening. The double-sided *shinogi* lines create a distinct profile, highlighting the knife’s traditional Japanese geometry. The octagonal handle is fashioned from quince burl, showcasing a unique, natural decorative pattern, while a light-colored buffalo horn bolster serves as the transition between the handle and the blade.
€373.71

In stock

Gyuto Japanese kitchen knife Sukenari STRIX S-1104 27cm
New
Gyuto Kitchen knife Sukenari STRIX 27cm S-1104
This large Japanese chef’s knife by Sukenari is designed for handling substantial cuts of meat, fish, vegetables, and other ingredients. Its 27 cm blade allows for long, sweeping cuts, enabling you to slice through food in a single motion. The blade is crafted from STRIX powdered stainless steel, which offers a combination of high hardness, wear resistance, and excellent edge retention, along with good corrosion resistance. The blade’s distinctive geometry features double-sided *shinogi* facets, creating a striking, contoured profile. The octagonal handle is fashioned from quince burl—a dense wood prized for its unique grain patterns and natural color variations. A light-colored buffalo horn bolster serves as a transition between the handle and the blade.
€429.48

In stock

Gyuto Japanese kitchen knife Sukenari STRIX S-1103 24cm
New
Gyuto Kitchen knife Sukenari STRIX 24cm S-1103
The Sukenari Gyuto is a Japanese chef’s knife designed for both professional and home kitchens, well-suited for preparing meat, fish, vegetables, and herbs. Its extended blade length is ideal for handling large ingredients, dicing, and executing long, continuous cuts. The blade is crafted from STRIX powdered stainless steel—a modern, high-tech alloy known for its exceptional hardness, wear resistance, and ability to retain a sharp edge for an extended period. The blade geometry features *shinogi* lines—distinct transitions between the flat upper section and the bevels—which accentuate the profile and lend the knife a quintessential Japanese aesthetic. The octagonal handle, made from quince burl, offers a comfortable grip and showcases a striking, natural wood grain. A bolster crafted from light-colored buffalo horn provides a seamless transition between the handle and the blade. This Japanese kitchen knife should not be cleaned in a dishwasher, nor should it be used on excessively hard or frozen ingredients.
€374.50

In stock

Santoku Japanese kitchen knife Sukenari STRIX S-1100 19.5cm
New
Santoku Kitchen knife Sukenari STRIX 19.5cm S-1100
The Sukenari Santoku, featuring a 195 mm blade, is a versatile Japanese knife designed for slicing meat, fish, and vegetables. Its size and geometry make it a fully capable alternative to a standard chef’s knife. The blade is crafted from STRIX powdered stainless steel, which combines high hardness and wear resistance with excellent edge retention. This steel ensures a clean, precise cut, offers good corrosion resistance, and is well-suited for intensive kitchen use. The double-sided *shinogi* lines—the longitudinal transitions between the flat of the blade and the bevels—highlight the knife’s striking geometry and its traditional Japanese character. The octagonal handle is fashioned from quince burl and accented with a ferrule made of light-colored buffalo horn.
€354.58

In stock

Kiritsuke Japanese kitchen knife Sukenari Gyuto ZDP247 S-1007 21cm
New
Kiritsuke Kitchen knife Sukenari Gyuto ZDP247 21cm S-1007
The Sukenari S-1007 Kiritsuke Gyuto combines the versatility of a *gyuto* (chef’s knife) with the distinctive profile of a *kiritsuke*. Its 210 mm blade, featuring a sharp, pointed tip, is well-suited for the precise slicing of vegetables, fish, and meat, as well as for delicate culinary tasks. The blade is crafted from multi-layered steel with a core of ZDP-247—a high-carbon Japanese tool steel—and boasts a hardness of 61–63 HRC. It features a traditional Japanese-style (*wa*) handle made of olive wood, accented by a buffalo horn bolster. This knife requires careful handling: it must not be cleaned in a dishwasher, nor should it be used for chopping bones or cutting through hard food items. The blade must be wiped completely dry after each use.
€397.61

In stock

Gyuto Japanese kitchen knife Sukenari ZDP247 S-1002 21cm
New
Gyuto Kitchen knife Sukenari ZDP247 21cm S-1002
The Sukenari chef’s knife, featuring a 210 mm blade, is a versatile tool designed for precise and comfortable kitchen work. As a Japanese *gyuto* (chef’s knife), it differs from a classic European chef’s knife by being thinner, lighter, and exceptionally sharp. This geometry ensures clean cuts, allowing you to slice meat, fish, vegetables, and herbs with minimal effort. The blade is crafted from multi-layered steel with a core of ZDP-247—a high-quality Japanese tool steel produced by Hitachi Metals (now Proterial). With a hardness of 61–63 HRC, the blade offers superior edge retention and high wear resistance. A unique Damascus pattern makes every knife one-of-a-kind. While the steel possesses good corrosion resistance, the knife requires careful maintenance: it should be wiped completely dry after each use. A traditional Japanese *wa*-style handle, made from olive wood with a buffalo horn bolster, highlights the knife’s classic character. This knife must not be cleaned in a dishwasher, nor should it be used to cut hard items such as bones, coconut shells, or hard nuts.
€397.61

In stock

Santoku Japanese kitchen knife Sukenari ZDP247 S-1000 19.5cm
New
Santoku Kitchen knife Sukenari ZDP247 19.5cm S-1000
Sukenari Santoku with a 195 mm blade. Given its length, this knife can serve as a full-fledged replacement for a standard chef’s knife. The blade is crafted from multi-layered ZDP-247 steel—a high-carbon Japanese tool steel produced by Hitachi Metals (now Proterial)—with a hardness of approximately 61–63 HRC. While the steel offers good corrosion resistance, the knife still requires proper care and should not be left wet. It features a *wa*-style (traditional Japanese) handle made of olive wood, accented by a buffalo horn bolster. This Sukenari Santoku is an excellent choice, even for the most discerning enthusiasts. Sukenari Japanese knives must not be cleaned in a dishwasher. They should not be used on hard materials (such as meat with bones, coconut shells, or other hard-shelled nuts).
€390.44

In stock

Gyuto Japanese kitchen knife Sukenari Kiritsuke ZDP-189 S-107 21cm
Gyuto Kitchen knife Sukenari Kiritsuke ZDP-189 21cm S-107
This Japanese Sukenari kitchen knife combines the shape of a chef's knife with the geometry of a kiritsuke blade. The 21 cm long blade is made of three layers of ZDP-189 steel. The traditional Japanese wa-handle of an octagonal shape is made of oak. The ferrule is made of buffalo horn. Gyuto Kiritsuke Sukenari is a universal kitchen knife for all tasks. It cannot be used for extremely hard products and cannot be washed in the dishwasher.
€397.61

In stock

Gyuto Japanese kitchen knife Sukenari Slender OUTLET S-6411 24cm
-25%
Gyuto Kitchen knife Sukenari Slender OUTLET 24cm S-6411
OUTLET! A small chip on the tip of the blade. Can be fixed by sharpening. Kiritsuke Gyuto knife Sukenari Slender S-6411 with 24 cm blade. The blade is made of powder steel Damascus SG-2. Heat-treated to 63-64 HRC the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese knives bones and meat with bones, coconuts and other nuts, other hard products. 
€375.00
€500.00

In stock

Kiritsuke Japanese kitchen knife Sukenari Gyuto S-207 21cm
Kiritsuke Kitchen knife Sukenari Gyuto 21cm S-207
Sukenari kiritsuke Gyuto knife with a blade length of 210 mm. This is a hybrid of a chef's knife and a kiritsuke. Blade of this Sukenari knife is made of ZDP189 steel with damascus clad. Traditional oak wood handle with buffalo horn ferrule. This Sukenari kiritsuke Japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut any hard products. Weight is about 275 gr.
€557.77

In stock

Gyuto Japanese kitchen knife Sukenari ZDP-189 S-103 24cm
Gyuto Kitchen knife Sukenari ZDP-189 24cm S-103
Japanese chef knife gyuto Sukenari with 24 cm blade. Blade is made of ZDP-189 steel with stainless steel clad. Sukenari Japanese chef knife has a handle made of oak wood with buffalo horn ferrule. This knife is not allowed to wash by dishwasher. Japanese chef knives have very hard, but thin blade. It is not allowed to cut by Sukenari knives bones, nuts, frozen food and hard products. 
€389.64

In stock

Gyuto Japanese kitchen knife Sukenari ZDP-189 S-102 21cm
Gyuto Kitchen knife Sukenari ZDP-189 21cm S-102
Japanese kitchen knife gyuto by Sukenari. Blade is made of ZDP-189 steel with stainless steel clad. Blade length is 210 mm. This Sukenari gyuto chef knife has a handle made of oak wood with buffalo horn ferrule. Japanese kitchen knives are not allowed to wash by dishwasher. Gyuto chef knives have very hard, but thin blade. It is not allowed to cut by Japanese chef knives bones, nuts, frozen food and hard products. 
€342.63

In stock

Japanese kitchen knife Kiritsuke Sukenari Slender Gyuto S-2111 24cm
Kiritsuke Kitchen knife Sukenari Slender Gyuto 24cm S-2111
The Slender Sukenari kiritsuke Gyuto S-2111 knife with a blade length of 240 mm is a work of art with excellent ergonomics. The Japanese kitchen knife Sukenari Slender Kiritsuke gyuto is a hybrid of a chef's knife and a slicer. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. Traditional Japanese octagonal magnolia wood handle with buffalo horn ferrule. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Weight 320 gr.
€467.74

In stock

Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-1111 24cm
Kiritsuke Kitchen knife Sukenari Slender Gyuto 24cm S-1111
This Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-1111 is a work of art, with excellent ergonomics. Traditional Japanese octagonal magnolia wood handle with buffalo horn ferrule. 24 cm blade of kiritsuke knife Sukenari is made of ZDP189 steel with stainless steel clad. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€349.19

In stock

Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-1OW11 24cm
Kiritsuke Kitchen knife Sukenari Slender Gyuto 24cm S-1OW11
Sukenari slender kiritsuke gyuto knife with blade length 240 mm. Traditional Japanese octagonal oak wood handle with wenge ferrule. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with stainless steel clad. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€350.00

In stock

Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-2212 27cm
Kiritsuke Kitchen knife Sukenari Slender Gyuto 27cm S-2212
Sukenari slender kiritsuke gyuto knife S-2212 with 270 mm. Traditional Japanese octagonal rosewood handle. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€653.23

In stock

Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-2211 24cm
Kiritsuke Kitchen knife Sukenari Slender Gyuto 24cm S-2211
Sukenari slender kiritsuke gyuto knife S-2211 with blade length is 240 mm. Traditional Japanese octagonal rosenwood handle. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€600.81

In stock

Kiritsuke Japanese kitchen knife Sukenari SG2 Damascus S-628 24cm
Kiritsuke Kitchen knife Sukenari SG2 Damascus 24cm S-628
The kiritsuke gyuto knife Sukenari S-628 has 24 cm blade. The blade is made of SG2 steel. This knife has a rosewood handle with buffalo horn bolster. This Sukenari japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese  knives bones and meat with bones, coconuts and other nuts, other hard products. 
€455.65

In stock

Santoku Japanese kitchen knife Sukenari Damascus SG-II S-620 19.5cm
Santoku Kitchen knife Sukenari Damascus SG2 19.5cm S-620
This handcrafted Sukenari santoku S-620 features a beautiful and immaculate mirror Damascus finish. Heat-treated to 63-64 HRC the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. Traditional Japanese octagonal handle is made of rosewood with W-shinogi, which has a buffalo horn ferrule. *please note that the ferrules have different colors (light and black) and may differ from the photo. This santoku knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
€459.68

In stock

Yanagiba Japanese kitchen knife Sukenari 2 layers VG10 S-1012 27cm
Yanagiba Kitchen knife Sukenari 2 layers VG10 27cm S-1012
Sukenari Yanagiba knife. Blade length is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of VG10 steel (3 layers). This Sukenari yanagiba japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€321.77

In stock

Kiritsuke Japanese kitchen knife Sukenari Gyuto S-308 24cm
Sold out
Kiritsuke Kitchen knife Sukenari Gyuto 24cm S-308
This Japanese Sukenari knife is a hybrid of a chef's knife and a kiritsuke. Historically, the kiritsuke was considered the chef's knife in Japanese restaurants and required a high degree of skill. This knife features a long, flat cutting edge for precise slicing and a sharp tip for precise and delicate work. The 24 cm long blade is crafted from three layers of HAP-40 steel. The Wa handle, a traditional octagon shape, is made of oak and features a buffalo horn bolster. This Japanese Sukenari kiritsuke kitchen knife is not dishwasher safe and should not be used on frozen or very hard foods.
€302.79

Sold out

Gyuto Japanese kitchen knife Sukenari SG2 S-502 21cm
Sold out
Gyuto Kitchen knife Sukenari SG2 21cm S-502
Gyuto Sukenari with 210 mm blade. Blade of chef knife Sukenari is made of SG2  steel (3 layers). The SG2 powdered steel is high carbon content and a high alloy stainless steel. Handle made of oak. This Sukenari Gyuto japanese chef knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€225.80

Sold out

Blade Sukenari HAP40
Sold out
Blade Sukenari HAP40 S/S Clad 27cm S-3N9
Blade Sukenari HAP40 S/S Clad S-3N9 for Kiritsuke knife. Total length is 410 mm. The blade length 270 mm. Manufactured from three layers of steel (San Mai technique) with a cobalt alloyed HAP40 powder steel core with stainless steel clads. Not allowed to wash by dishwasher. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Weight is 350 g.
€290.32

Sold out

Blade Sukenari HAP40
Sold out
Blade Sukenari ZDP-189 27cm S-3N4
Blade 27 cm Sukenari HAP40 S/S Clad S-3N4 for Gyuto knife. Manufactured from three layers of steel (San Mai technique) with a cobalt alloyed HAP40 powder steel core with stainless steel clad. Total length is 410 mm. Stainless steel clads. Not allowed to wash by dishwasher. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Weight is 350 g.
€290.32

Sold out

Sukenari is a specialized maker of professional cooking knives. Since its foundation in 1933, Sukenari is highly trusted and evaluated on ’Honyaki’ cooking knife (rated as top professional cooking knife) using Japanese Sword manufacturing technology. The company has been in business for two generations and is widely known for their excellent work using quality steels with impeccable grinds.