Santoku Japanese kitchen knife Sukenari ZDP247 S-1000 19.5cm
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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).