Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife
Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife
Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife
Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife
Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife
Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife
Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife
Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife
Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle - Seisuke Knife

Sukenari

Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle

Sale price$648.00
Sold out
SKU: SN-Z4-MR-YA240YT
Size:240mm
Option
Subtotal$648.00
Pickup currently unavailable at 1532 NE Alberta st.

Sukenari ZDP4 Mirrored Finish Yanagiba with Yew Tree Handle

240mm

1532 NE Alberta st.

Pickup currently unavailable

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
Thanks for signing up for restock notifications!
There was an error signing up for restock notifications. Please try again.

Sign up for restock notifications

Notify Me

Sukenari

Founded in 1933, Sukenari has gained a reputation for quality. Using the same technique that is used to craft samurai swords, Sukenari has been certified to create 'Honyaki' knives that are unserpassed in their edge retention and durability as well as their cutting edge. This technique, however is extremely difficult and time consuming, so in recent days Sukenari has begun forging knives from 'high speed steels' such as VG10 and ZDP189. Always trying to improve on the quality of and performance of their knives.

Specifications:
Knife Type: Yanagiba
Steel Type: ZDP4 (Stain resistant steel)   
HRC: 65
Blade Type: Single edged blade
Blade Length: 240mm (9.4")

Handle Material: Magnolia Handle 
Ferrule Material: Water Buffalo Horn


Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.