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This knife is made of one of the highest quality steel. While we can assure you enjoy the excellent sharpness and edge retention, some users may experience chipping on the blade. In many cases it is caused by rough use of honing rods, which we do not recommend for this type of hard and razor-sharp thin blade.
Most of the chipping can be restored by whetstone sharpening, but this can be a little arduous. This sharpening ticket will save you from such an unfortunate case. Our professional sharpeners are here to take care of your first sharpening and maximise the performance and longevity of your knife.
The registered trademark, Sukenari（佑成）consists of two Japanese kanji letters and has a special meaning - To be（the second letter: 成）the righthand of a person（the first letter: 佑）who cooks. Since its foundation in 1933, , they have been practicing the principle of being relied upon by people who cook and devoted themselves to improving its knife-making technology from generation to generation. Mr. Hanaki, the third generation master, utilises the most traditional and prominent Honyaki-forging method on his basis of knife making and creates cutting-edge products ranging from special alloy steel to the latest powdered steel which meet the needs of the time.
Sukenari's current effort is creating next generation knives using special alloy steel with scrutiny of its origins of forging traditional single-edged knives. This new creation includes super hard ZDP189 and HAP40 semi-stainless material with exceptionally high carbon content.
Sukenari's specialty in craftsmanship, at the same time what is often overlooked in forging very hard material, is their own thermal refining method (yaki-narashi), which rids deformation of rolling texture occurring during forging processes. Applying a proper treatment, rolling texture can be evenly arranged and free of stress in the steel. It prevents the knife from getting cracked, deformed and easily chipped.
With their small scale production, the number of knives they can make is very limited, being pricy but worthy craftsmanship. Kaz's Knife and Kitchenware takes pride in introducing what they call "real tool" to our enthusiastic clients.
The blade of Kiritsuke knives has a different shape to normal Western knives. It is angular shape around the tip and straight line on the spine. This design is originated from rectangular Usuba knives and pointed Yanagiba Knives.
With having both advantages of wide blade Usuba and pointed tip Yanagiba, this hybrid knife works as multi-purpose knife. Besides, by having the angular shape the tip has a smaller angle which is good for some meticulous tasks using a tip.
Kiritsuke knives have become popular because of its aesthetic and functional aspects. It is double bevel blade and has the same cutting pattern as normal Western knives.
HSS is a kind of alloy originally invented to process metals with high speed machine cutting. Added with high amount of Molybdenum and tungsten, HSS has a characteristic with extraordinary hardness.
Along with above the standard amount of primary elements, this steel is formed with powdered super fine metals, which are combined, quenched and forged altogether.
Because of the exceptionally high carbon content, this steel is also called “Semi-Stainless” whose hardness can reach 64-68HRC, perfected with outstanding sharpness and edge retention.
Sharpness ★★★★★ (5/5)
Hardness/durability ★★★★★ (5/5)
Edge retention ★★★★★ (5/5)
Ease of sharpening ★★★☆☆ (3/5)
Rust resistance ★★★☆☆ (3/5)
Manufactured by Hitachi Metals,Ltd, composed of Carbon 1.3%, Chromium 4.2%, Molybdenum 5%, Vanadium 3%, tungsten 6%, cobalt 8%, Manganese 0.4%, Silicon 0.3%, Rockwell Hardness 64-68 HRC. (Sukenari target 67 ±0.5HRC)
Having different features from conventional high carbon stainless materials in terms of improved abrasion and corrosion resistance. Not only having substantially high hardness and toughness, but excels at grinding performance.
| Type of Stainless Steel | HRC reference (the higher, the better in sharpness, edge retention and longer lifetime) | Price reference for general chef's knife 21cm |
| SG2-HSS | 62-65 | $$$$$ ($400-600) |
| Silver-3/Ginsan | 59-62 | $$$$ ($300-500) |
| UX10 | 59-61 | $$$ ($200-300) |
| VG10 and VG1 | 59-60 | $$ ($100-200) |
Rosewood is often used for chess pieces. It has elegant and profound feeling, contains lots of resin so is strong to corrosion. Buffalo horn is used on the top of Handle. As using, it leaves traces of finger grips that gives it extra comfort. It is all hand made by experienced craftsmen.
Each knife comes with an individual knife box, which is good for a storage when not used and is presentable for gift purposes. Use of knife sheath is recommended only when you take the knife outside.
All the knives are pre-sharpened to the optimal result. They are ready for the first cut!
Having been used for a while, even good knives can get chipped and rusty as seen in the above video, but don't worry!
Most of the minor issues can be fixed by sharpening on a #400-#1000 whetstone. We have tutorial videos for you to learn how to use whetstone. However, it might seem a bit hard work to get it done by yourself.
Kaz's knife is offering "Minor-issue warranty" which covers small chips and rust on the knives you purchased from us. You can always contact us when you feel your knife became dull, chipped, rusty, etc. We fix those minor issues and send the sharpened knife back to you, mostly for free of charge! (depending on how much work is required, also you bear the postage for sending the knife to us)
(*) Please be advised, we do not warrant major issues caused by misuses such as dropped, cutting bones or frozen food, putting too much force into hard materials, etc.
We ship products from Melbourne with Australia Post. Delivery for stocked items takes 1-4 business days depending on your location. Please allow extra 2-3 business days for an international delivery.
Free shipping applies above $250 orders.
Improving the cut quality of the kitchen knife, we can promise that "your cooking will be more delicious", "your cooking time will be reduced", and "cooking will be more fun".
Since quality kitchen knives do not have distortion, sharpening will become easier. Just as important as the cut quality of a kitchen knife is that it is easy to sharpen.
If you use quality kitchen knives, you can extend the intervals between when you need to re-sharpen.
"Good knife will change your life"
The best shortcut to improving your cooking is to change to a good sharp kitchen knife.
If the knife cuts well, the ingredients will taste delicious. And a delicious dish puts a smile on the face of the people who eat it.
We want you to make life itself more fun by changing your kitchen knife. Let us guide you to choose the good knife to change your life.
Blade: HAP40, Powdered High Speed Steel - Semi stainless
Sharpness ★★★★★ (5/5)
Hardness/durability ★★★★★ (5/5)
Edge retention ★★★★★ (5/5)
Ease of sharpening ★★★☆☆ (3/5)
Rust resistance ★★★☆☆ (3/5)
Manufactured by Hitachi Metals,Ltd, composed of Carbon 1.3%, Chromium 4.2%, Molybdenum 5%, Vanadium 3%, tungsten 6%, cobalt 8%, Manganese 0.4%, Silicon 0.3%, Rockwell Hardness 64-68 HRC. (Sukenari target 67 ±0.5HRC)
Having different features from conventional high carbon stainless materials in terms of improved abrasion and corrosion resistance. Not only having substantially high hardness and toughness, but excels at grinding performance.
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