Custom Limited Edition, Sukenari STRIX Nickel Damascus Kiritsuke 210mm (8.2 inch, SCL-532)

This Sukenari STRIX Nickel Damascus Kiritsuke is a Custom Limited Edition, one-of-a-kind knife.

Recently, Takefu Special Steel company released a new and mysterious special powdered steel called “STRIX” (Short for “STrong matRIX”). The claimed characteristics of this new steel have made a big impact and it has attracted the interest of many knife industry experts and serious knife fans.

STRIX is capable of reaching very high hardness levels (HRC 65) and offering outstanding sharpness and edge retention. Furthermore, even at this high hardness level, STRIX is not very difficult to resharpen and, similar to SG-II (Also known as R2), it offers very good rust resistance.

Ideal for practical, high-performance cutlery, this new high-end steel has now been released on to the market. Of course, Master Hanaki at Sukenari has been busy researching and testing this interesting new steel and, now, the Sukenari STRIX Steel knives are available.

The STRIX core blade steel (HRc. 65) is forge-welded with Stainless Damascus steel cladding, which is made with alternating layers of Nickel Steel and Stainless Steel. The blade is beautifully mirror polished and finished so that the white color of Nickel Steel layers vividly contrast with the glossy silver color of the Stainless Steel layers.

This Custom Limited Edition Sukenari STRIX Nickel Damascus Kiritsuke 210mm knife is fitted with an Innovative Octagonal Bubinga Burl Wood Handle with Composite Turquoise Gemstone Ring and Nickel Silver Spacers. For safekeeping, this knife comes with a matching Magnolia wood Saya (Sheath) with a black pakkawood Saya pin.

The Kirisuke-Gyuto has a very similar blade profile to the ‘regular’ Gyuto, but it has what is commonly known as a ‘reverse tanto’ tip, or ‘clipped point’, which is very useful for precision cutting. Apart from this difference, the Kirisuke-Gyuto functions in the same way as the ‘plain’ Gyuto knife.

 The double bevel edged Kiritsuke might be compared to a combination of the Nakiri, Gyuto and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto.

Specification

Knife Model: Custom Limited Edition, Sukenari STRIX Nickel Damascus SCL-532 Kiritsuke 210mm

Blade Material: STRIX Nickel Damascus

Rockwell Hardness (HRc): 65

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material:  Octagonal Bubinga Burl Wood Handle with Composite Turquoise Gemstone Ring and Nickel Silver Spacers

Saya Included: Yes.

Kiritsuke 210mm (8.2″) Cutting edge length: 202mm Total Length: 355mm Blade Thickness: 2.8mm Blade Width: 49mm Handle Length: 140mm Total Weight: 181g

 

 

 

About Left Handed Version

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened  50/50 without problems. 

Instructions & Maintenance

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.