Sukenari was founded in 1933 and has since gained a strong reputation for quality. Dedicated to using traditional techniques, Sukenari has been certified to create 'Honyaki' knives that are unserpassed in their edge retention and durability as well as their cutting edge performance. This technique, however is extremely difficult and time consuming, so more recently Sukenari has begun forging knives from 'high speed steels' such as VG10 and ZDP189. Always trying to improve on the quality and performance of their knives.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: