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Sukenari | SKU: SUKE_ZDP247DA_SU240

Sukenari ZDP-247 Damascus Sujihiki 240mm, Ebony Handle

Name: Sukenari ZDP-247 Damascus Sujihiki 240mm, Ebony Handle
Brand: Sukenari
SKU: SUKE_ZDP247DA_SU240
Price: 849.95 AUD
Availability: OutOfStock

$849.95

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Sukenari ZDP-247 Damascus
Profile	Sujihiki / Slicing knife
Bevel Type	Double Bevel
Weight	156 g \| 5.5 oz
Edge Length	233 mm \| 9 11/64″
Heel Height	33 mm \| 1 19/64″
Width @ Heel	2.2 mm \| 3/32″
Width @ Mid	1.8 mm \| 5/64″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	ZDP-247 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	63 - 64
Surface Finish	Mirror Polish
Handle	Octagonal Ebony
Region	Toyama
Best for	Collectors Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Every few years Sukenari works a steel nobody else has bothered with. ZDP-189, HAP40, SRS-13, YXR7, and now ZDP-247. It is not a new alloy. It comes from the same Hitachi (now Proterial) ZDP family as ZDP-189. Murray Carter was working a ZDP-247 variant back in the early 2000s, and described it as a steel made for forging rather than grinding from a blank. The steel came out of Hitachi about thirty years ago, and Sanyo Riki, the mill that laminates Sukenari's billets, says roughly a ton of it is left. What is new is a production kitchen series, which Sukenari debuted in August 2026. As far as we can tell, we are one of the first shops anywhere to sell commercially available ZDP-247 kitchen knives from a reputable maker, and possibly the first.

Now the honest part. Sanyo Riki calls ZDP-247 a development grade, and the only thing we have been told about it is one line: powder stainless, heat-treat it like SRS-13. Proterial has never published a specification at all. So we cannot give you a carbon or chromium figure, because nobody outside Proterial has one.

What we can give you is how it cuts. Sukenari takes it to 63 to 64 HRC, a touch under where they run ZDP-189. It is a hard powder steel and it holds an edge like one: a long plateau, then a clear signal that it wants the stones. The surprise came on the stones themselves. We put the 247 and the 189 on the same ones, and the 247 gives up a burr without the fight. It still rewards a good stone. It is stainless on paper. So is ZDP-189, and that still spots if you leave it wet. Wipe it, keep it dry, and do not twist it through bone.

This is the Damascus: the same ZDP-247 core, clad in stainless damascus and mirror polished the way Sukenari finishes its ZDP-189 Mirror Damascus. The cladding is there for the eye, not the edge. The core does the cutting, and a mirror polish asks for more care to keep it looking new. If the ZDP-189 Mirror Damascus is the Sukenari you always wanted, this is that knife in the rarer steel.

Pros	Cons
Highly collectable Great artistic Excellent performance	Need extra care Mirror polish can be hard to maintain High budget

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Sukenari

Sukenari, professional kitchen knives from Toyama

Sukenari Co. makes, sells and repairs professional kitchen knives in Fuchu-machi, Toyama City, under the registered mark 佑成. The company was founded in 1933.

The company's own greeting page explains the mark: its first character is written with the person radical and 右, meaning right, and carries the wish that these knives can become the cook's indispensable right arm.

A 2016 profile by TONIO, Toyama's industry support body, says the founder trained at an old-established Tokyo knife maker and opened the shop in his home region in November 1945, after a wartime evacuation there. Knife regions split forging, sharpening and handle fitting between specialists; that profile says Sukenari makes its knives start to finish under one roof, as that Tokyo house did. Its own site says craftsmen still make every stage by hand, one knife at a time.

The same profile credits Sukenari with honyaki in White 1, a very hard steel that is hard to work and that, it says, only a handful of makers in Japan can handle. It also describes know-how built for ZDP189, harder than White 1, and TONIO-backed forging trials, with metallurgy and measured heat treatment, that led to its ZDP189 wa-gyuto. The profile also tells of OEM work for other professional knife makers and wholesalers since the 2008 downturn. We first visited in April 2016, when Nobuo Hanaki, then president, showed us the forging.

We list ZDP-189 hairline gyuto, K-tip gyuto and santoku; ZDP-247 hairline or Damascus gyuto, K-tip gyuto, santoku and sujihiki; SG2 hairline or Damascus gyuto, K-tip gyuto, gyu-hiki and santoku; HAP40 slim K-tip gyuto and mirror polished yanagiba; VG XEOS Damascus gyuto; VG10 Damascus yanagiba; YXR7 petty; Aogami Super hairline gyu-hiki; Blue 2 deba, K-tip yanagiba and Kanto usuba; White 2 K-tip kiritsuke and K-tip yanagiba. We also list an SG2 honyaki yanagiba, including a K-tip, an SG2 nimai (two-layer) sakimaru takobiki, and VG XEOS nimai yanagiba and kiritsuke yanagiba.

“A Toyama maker of professional kitchen knives since 1933.”

Est. 1933 | 昭和8年

Known for Knives made start to finish under one roof

Website sukenari.jp Instagram @sukenari_official Read more about Sukenari

Knife details

Profile

Sujihiki

筋引

Slicing knife · Double bevel

A long, narrow slicer for dividing large meat; Tojiro says it cuts sashimi too.

63–64

HRC Hardness

Composition not published

Steel

ZDP-247

Stainless

We list ZDP-247 in Sukenari's Damascus and Hairline knives.

Construction

Sanmai - Stainless Damascus Clad

三枚ダマスカス

3 layers · damascus clad

Hard core between stainless damascus layers, bare at the edge. Thinning wears the pattern.

Finish

Mirror Polish

Mirror polish

Polished to a true mirror that shows hamon or damascus clearly. Every scratch shows.

Handle

Octagonal Ebony

Octagonal WA

Dense, dark ebony in the eight-sided wa shape. The flats give a sure grip for either hand.

Frequently asked questions

What size sujihiki should I buy?

Between 210 and 270 mm, depending on where it will work. One Japanese maker lists 210 to 240 mm, double-bevel, for home use and 240 to 270 mm, single- or double-bevel, for professional kitchens.

Another, in Sakai, recommends 240 mm at home, with the size of your board in mind, and 270 mm for professional use.

Sujihiki or yanagiba: which do I need?

A sujihiki is a long, double-bevel knife for dividing larger pieces of meat into their parts, and its length lets it slice sashimi too; a yanagiba is the sashimi knife.

The Sakai cutlery association describes the yanagiba (柳刃包丁) edge as so acute that it cannot be used on bone or other hard things, so choose the sujihiki for meat and the yanagiba if sashimi is the main job.

Is it Sukenari or 佑成?

Sukenari's own site carries both names together, titled the official site of 株式会社スケナリ with 佑成 named as a registered trademark. 佑成 is the house mark that appears on the blades.

So one house answers to both names: Sukenari is the company, 株式会社スケナリ, working from Fuchu machi in Toyama City, and 佑成 is its mark on the steel.

Are Sukenari knives handmade?

Yes. Sukenari says its knives are made by craftsmen by hand, one at a time, at its workshop in Fuchu machi, Toyama City.

The Sukenari lines we stock carry the workshop name in their titles.

What does the Sukenari mark 佑成 mean?

The workshop says the 佑 of its registered mark 佑成 (read Sukenari) is written with the person radical and 右, right, and that the character carries the wish for its tools to become the cook's indispensable right arm.

The company's own site title reads 登録商標佑成 (registered trademark), and 佑成 is the house mark on its blades.

Written by Knives & Stones

Sukenari ZDP-247 Damascus Sujihiki 240mm, Ebony Handle

Availability

Detailed Specifications

Sukenari

Knife details

Sujihiki

ZDP-247

Sanmai - Stainless Damascus Clad

Mirror Polish

Octagonal Ebony

Frequently asked questions

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Sukenari ZDP-247 Damascus Sujihiki 240mm, Ebony Handle

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