Custom Limited Edition, Sukenari HAP-40 Clad Wa Sujihiki 240mm (9.4 inch, SCL-492)

This is the Custom Limited Edition and result for making one of a kinds, Custom Limited Edition Sukenari HAP-40 Clad Wa Sujihiki Knife.

 Hitachi HAP-40 is currently one of the most mysterious and attractive steels produced in Japan. This hi-tech powdered metal steel alloy has a very rich chemical position and, when it is forged and heat-treated properly, we believe that it probably offers better cutting performance and edge retention than any other high-quality Japanese steel.

 Sukenari’s knowledge of traditional forging processes and their extensive experience with modern, high performance, steels proved to be invaluable while perfecting these new HAP-40 knives. Master Hanaki, Sukenari’s innovative and energetic knife maker and Master forge-smith, has successfully managed to extract the best cutting performance and edge retention from these HAP-40 knives (HRc. 68). They are perfect for customers who love testing exotic hi-tech steels, or those who appreciate knives with outstanding cutting performance and edge retention.

 Master Hanaki believes that these new HAP-40 knives offer very competitive cutting performance and edge retention relative to his ZDP-189 and Aogami Super knives. In addition, HAP-40 offers better toughness than ZDP-189, – even when it is heat-treated to a higher Rockwell hardness. Consequently, Master Hanaki has confidence that the new Sukenari HAP-40 knives will prove to be some of the best performing and most practical knives that Sukenari offer.

 This Custom Limited Edition Sukenari HAP-40 Clad Wa Sujihiki knife is fitted with a Innovative Octagonal Bubinga Burl Wood Handle with Marble Color Water Buffalo Horn Ferrule and Composite Turquoise Gemstone Ring and Nickel Silver Spacers. A matching Magnolia wood Saya (Sheath) with a black pakkawood Saya pin is also included with the knife.

 The lightweight, the long, narrow, graceful blade of the Wa Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Specification

Knife Model: Custom Limited Edition, Sukenari HAP-40 Clad SCL-492 Wa Sujihiki 240mm

Blade Material: HAP-40 Clad

Rockwell Hardness (HRc): 68

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

Handle Material: Octagonal Bubinga Burl Wood Handle with Marble Color Water Buffalo Horn Ferrule and Composite Turquoise Gemstone Ring and Nickel Silver Spacers

Saya Included: Yes.

Wa Sujihiki 240mm (9.4″) Cutting edge length: 235mm Total Length: 388mm Blade Thickness: 2.6mm Blade Width: 34mm Handle Length: 139mm Total Weight: 162g

 

 

 

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.