Hatsukokoro | SKU: HT-HSVG1SK-DE150

Hatsukokoro VG1 Deba 150mm by Sukenari

Name: Hatsukokoro VG1 Deba 150mm by Sukenari
Brand: Hatsukokoro
SKU: HT-HSVG1SK-DE150
Price: 254.98 AUD
Availability: OutOfStock

$254.98 $299.95

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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

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Naniwa Chosera 1000 grit Japanese waterstone with stand

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Detailed Specifications

Line	Hatsukokoro By Sukenari VG1
Profile	Deba / Japanese fish knife
Bevel Type	Single Bevel
Weight	207 g \| 7.3 oz
Edge Length	295 mm \| 11 39/64″
Heel Height	33 mm \| 1 19/64″
Width @ Heel	3.7 mm \| 9/64″
Width @ Mid	3.1 mm \| 1/8″
Width @ 1cm from Tip	1.1 mm \| 3/64″
Steel	VG1 \| Stainless

Blade Construction	Nimai - Stainless Clad
Maker's hardening hardness	61 HRC or more
Surface Finish	Migaki
Handle	Octagonal Teak Black Ferrule
Region	Toyama
Best for	Students First-timers

Free shipping for knives over AU$200 Australia wide.

World-wide shipping via DHL Express, 3 to 6 days (not available in the UK).

This colleberation between Hatsukokoro and Sukenari is another exciting addition to our traditional Japanese Single Bevel knives collection. With a reasonable fit&finish, combined with stainless core steel and cladding, these knives simply make the ownership of a good quality Japanese Single Bevel knife a lot easier, in many aspects.

Through the observation of the market, we found the traditional Japanese Single Bevel knives - Deba, Yanagiba and Usuba - are usually associated with Hitachi Metal carbon steels. There are few brands willing to produce a small amount of VG10 or even powder steel Yanagiba, but the number of production, the level of finish and price have determined that they are collector pieces.

For users who are interested in these unique single bevel knives but are worried about maintaining carbon steel, they are usually left with options with Ginsan core steel - Hitachi's own stainless variant of Shirogami/White No.2 steel. These Ginsan steel knives will typically not falling in the budget friendly category, that's why I consider the introduction of this VG1 series as a good addition to the market. With a fairly low price(considering the size and construction), you can experience a low-maintenance, properly made Tradtional Single bevel knife made by renowned maker Sukenari. Althoght I should mention the finish near the choil is not quite satisfying, this series will still be a unique offering that responds a very specific demand.

Pros	Cons
Easy to look after Ideal for the household Budget friendly	Fit and finish can be improved

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

Deba

出刃

Japanese fish knife · Single or double bevel

A thick, heavy fish knife; dictionaries say it fillets and cuts fish and fowl bones.

Steel properties

Hardness Fair
Edge retention Fair
Toughness Fair
Rust resistance High
Ease of sharpening High
Sharpness Good

Our ratings, inferred from published lab tests and composition.

Steel

VG1

V金1

Stainless · Takefu Special Steel

Takefu stainless; Takefu lists 1.00% carbon, 14.00% chromium and 0.30% molybdenum.

Construction

Nimai - Stainless Clad

二枚・ステンレス

2 layers · single bevel

Two layers, single bevel: hard steel on the back, stainless cladding over the other.

Finish

Migaki

Polished satin

Smooth polished surface, satin to soft sheen rather than mirror. Scratches show.

Handle

Octagonal Teak Black Ferrule

Octagonal WA

Golden-brown teak, eight-sided, with a black buffalo horn ferrule. Teak resists moisture.

Frequently asked questions

Can a deba cut bone?

Yes, the bones of fish and fowl. Japanese dictionaries describe the deba (出刃包丁) as wide, thick-spined and heavy, used to fillet fish, to cut fish and fowl bone and all, and for rough chopping.

When you chop bone, use the heel of the blade (刃元), the Sakai cutlery association says. It is a fish and poultry knife, not a cleaver.

Can left-handed cooks use single bevel knives?

A standard single bevel knife is ground for right-handed use, and a left-handed one is made with the bevel reversed. Some makers offer left-handed versions.

What is the difference between VG1 and VG10?

On Takefu's own figures, VG1 (V金1) carries 14.00% chromium and 0.30% molybdenum, at a hardening hardness of HRC 61 or more, while VG10 carries 15.00% chromium, 1.00% molybdenum, 0.25% vanadium and 1.55% cobalt at HRC 60 or more.

Both hold 1.00% carbon, and Takefu describes VG1, refined from low-impurity raw material, as the origin of its V steel series: dense in structure and tough, it forges well and is easy to heat-treat.

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

Hatsukokoro VG1 Deba 150mm by Sukenari

Availability

Goes well with

Detailed Specifications

Sukenari

Knife details

Deba

VG1

Nimai - Stainless Clad

Migaki

Octagonal Teak Black Ferrule

Frequently asked questions

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Hatsukokoro VG1 Deba 150mm by Sukenari

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