Sukenari

Sukenari, professional kitchen knives from Toyama

Shop Sukenari knives

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

People

Founder: Toukichi Hanaki 花木藤吉
Current Head: Nobuo Hanaki 花木信夫

Craft

Known For: Knives made start to finish under one roof
Steel: ZDP-189, HAP40, White 1

Location

Address: 536-1 Fuchumachi Dojo, Toyama, 939-2757, Japan
Region: Toyama, Japan
Coordinates: 36.646334414, 137.162421113

Brand

Logo

Native Name

スケナリ

Why Sukenari Matters

Besides selling to its own customers, Sukenari makes knives for other professional knife makers and wholesalers.

Does Sukenari Allow Unsolicited Visits?

Sukenari's Toyama HQ is not open to the public; however, there is a Sukenari Knife Shop in Nagoya that is open Monday to Saturday. The shop is directly managed by Sukenari and is walkable from the Nagoya Shinkansen station.

Knives by Sukenari

Sukenari SG2 Ni-Mai Mirror Polish

For over four generations, Sukenari has quietly forged some of Japan’s finest blades, supplying legendary brands like Masamoto and Aritsugu before stepping i... Read more

For over four generations, Sukenari has quietly forged some of Japan’s finest blades, supplying legendary brands like Masamoto and Aritsugu before stepping into the spotlight with their own exceptional creations. The SG2 Ni-mai Series is one such standout—a rare single-bevel knife that pairs powdered SG2 steel (Takefu’s finest) with a clever two-layer construction for effortless sharpening and maintenance. Unlike traditional single-bevel knives that demand expert care, the Ni-mai (two-layer) design makes thinning and touch-ups far more forgiving—without sacrificing the razor-sharp precision Sukenari is known for. The SG2 core delivers outstanding edge retention, while the carefully balanced grind ensures smooth, frictionless cuts through fish, meat, and delicate ingredients. What’s most surprising? The price. For a blade with this level of craftsmanship and performance, the SG2 Ni-mai Series punches well above its weight. Whether you’re a pro seeking a reliable workhorse or a home cook craving authentic single-bevel performance, this is a rare chance to own a Sukenari original—without the usual premium. A true hybrid: the ease of modern steel, the soul of a hand-forged Japanese knife. Read less

Pros

Excellent performance
Great for professionals
Easy to look after

Cons

High budget
Mirror polish can be hard to maintain

Nimai - Stainless Clad Mirror Polish

Sukenari SG2 Sanmai Double Bevel

We’re not exaggerating when we say this: we haven’t seen this line in years. The return of Sukenari’s SG2 Migaki series is a genuine event for collectors and... Read more

We’re not exaggerating when we say this: we haven’t seen this line in years. The return of Sukenari’s SG2 Migaki series is a genuine event for collectors and pros who know what to look for. Hailing from the technical forges of Toyama, Japan, this is a masterclass in focused performance, pairing Sukenari’s renowned SG2 core with a clean, stainless sanmai clad construction. The choice of SG2 powdered steel is deliberate. It delivers the exceptional edge retention you demand, but its true genius lies in its balance. The fine grain structure takes a scary-sharp, refined edge, while remaining surprisingly cooperative on the stones compared to other super-steels. It’s performance without the punishment. The finish is pure Sukenari: a sleek, satin-brushed surface that’s highly resistant to fingerprints and stains. It’s a look that says professional, not pretentious. This is the knife you choose when the cut is all that counts. It’s for those who appreciate when form follows function with absolute precision. You get a razor’s edge that lasts, toughness for the long haul, and the rare peace of mind that sharpening it won’t be a chore. Read less

Pros

Excellent performance
Great for professionals
Easy to look after

Cons

Relatively hard to sharpen
High budget

Sanmai - Stainless Clad Migaki

Sukenari SG2 Damascus Double Bevel

The Sukenari SG2 Damascus is the patterned sister to the Migaki line, and the series has returned after years away. Inside is the same SG2 powdered steel cor... Read more

The Sukenari SG2 Damascus is the patterned sister to the Migaki line, and the series has returned after years away. Inside is the same SG2 powdered steel core, with strong edge retention and a very fine, keen edge. It stays surprisingly easy to sharpen, which reflects careful heat treatment at Sukenari. The cladding is a 69-layer Damascus, deeply etched, polished to a bright finish, and it also helps food release as you cut. Read less

Pros

Excellent performance
Great for professionals
Easy to look after
Great artistic

Cons

Relatively hard to sharpen
High budget
Mirror polish can be hard to maintain

Sanmai - Stainless Damascus Clad Mirror Polish

Sukenari Blue Steel Single Bevel Migaki

Traditional Single-Bevel Performance with Lasting Edge RetentionForged in Toyama, Japan, the Sukenari Blue Steel Single Bevel Migaki series combines traditio... Read more

Traditional Single-Bevel Performance with Lasting Edge RetentionForged in Toyama, Japan, the Sukenari Blue Steel Single Bevel Migaki series combines traditional Japanese blade geometry with the dependable performance of Blue Steel carbon steel. Blue Steel is highly regarded for its excellent balance of sharpness, edge retention and sharpening response. Its alloyed carbon steel composition allows it to take a very keen edge while maintaining that sharpness through extended use, making it particularly well suited to professional kitchens and experienced users who value consistent cutting performance. The traditional single-bevel geometry provides precise control, clean slicing and highly accurate cuts, making the series ideal for sashimi, fish preparation and other detailed Japanese kitchen work. A smooth Migaki polished finish gives the blade a clean, understated appearance that complements its professional character. Backed by Sukenari’s established craftsmanship, this line offers a refined balance of sharpness, durability and traditional Japanese performance. Read less

Pros

Excellent performance
Great for professionals

Cons

Need extra care
A little bit brittle

Nimai - Soft Iron Clad Migaki

Sukenari White Steel Single Bevel Migaki

Traditional Precision, Refined by SukenariForged in Toyama, Japan, the Sukenari White Steel Single Bevel Migaki series is designed for cooks who appreciate t... Read more

Traditional Precision, Refined by SukenariForged in Toyama, Japan, the Sukenari White Steel Single Bevel Migaki series is designed for cooks who appreciate the purity, control and sharpening response of traditional Japanese carbon steel. White Steel is known for its clean composition, fine grain structure and ability to take an exceptionally keen edge. It sharpens quickly and gives excellent feedback on the stone, making it particularly rewarding for users who maintain their knives regularly and value maximum control at the cutting edge. Combined with traditional single-bevel geometry, the blade delivers precise slicing, clean cuts and excellent food release for demanding Japanese preparation. The smooth Migaki polished finish keeps the appearance understated and professional, allowing the blade geometry and craftsmanship to take centre stage. A classic expression of Sukenari’s knife making, this series offers exceptional sharpness, precision and traditional character for serious cooks and professionals. Read less

Pros

Excellent performance
Great for professionals

Cons

Need extra care
Prone to rust

Nimai - Soft Iron Clad Migaki

Sukenari ZDP-247 Hairline

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... Read more

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 Hairline: a stainless-clad san-mai with the ZDP-247 core between softer stainless layers, brushed rather than mirrored. Same construction and finish as the ZDP-189 Hairline that so many of you own, so the feel in hand and the thin grind behind the edge will be familiar. If you own the 189 and want the next chapter, this is it. If you are new to steels this hard, start with the ZDP-189 Hairline and come back for this one. Read less

Pros

Highly collectable
Excellent performance
Easy to look after

Cons

Need extra care

Sanmai - Stainless Clad Migaki

Sukenari ZDP-247 Damascus

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... Read more

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. Read less

Pros

Highly collectable
Great artistic
Excellent performance

Cons

Need extra care
Mirror polish can be hard to maintain
High budget

Sanmai - Stainless Damascus Clad Mirror Polish

Sukenari VG XEOS Nimai Mirror Finish

Carbon steel is the traditional choice for a yanagiba, but it isn’t the only one worth considering. The VG XEOS Nimai line from Sukenari brings a modern stai... Read more

Carbon steel is the traditional choice for a yanagiba, but it isn’t the only one worth considering. The VG XEOS Nimai line from Sukenari brings a modern stainless steel into a familiar single-bevel format. For those who enjoy preparing sashimi but would rather spend less time worrying about a reactive cutting edge, the appeal is straightforward. Developed by Takefu Special Steel, VG XEOS is designed to combine high corrosion resistance with hardness and wear resistance. Its special melting process produces a fine microstructure, although Takefu keeps the exact composition undisclosed. Here, it forms the cutting steel in a traditional nimai construction—two layers, with a softer cladding supporting the hardened steel. It’s a combination of modern metallurgy and the established Japanese approach to building a single-bevel knife. The yanagiba is all about the draw cut: using the length of the blade to slice through a piece of salmon or tuna in one controlled movement, rather than sawing back and forth. This remains a specialist tool, though. Single-bevel sharpening takes some learning, and the fine edge is intended for boneless fish and delicate slicing, not cutting through bones or frozen ingredients. I’d put this line on the shortlist for chefs and enthusiasts who want traditional yanagiba geometry with a stainless cutting edge. Stainless doesn’t mean maintenance-free, so washing and drying after use still matter, but the core steel is less demanding than White or Blue steel. For sushi chefs and keen home cooks alike, that offers a practical reason to consider something beyond the traditional carbon-steel options. Read less

Pros

Great for professionals
Easy to look after

Cons

Mirror polish can be hard to maintain

Nimai - Stainless Clad Mirror Polish

Sukenari SG2 Honyaki Migaki

Sukenari’s SG2 Honyaki is an unusual offering, even from a maker known for working with demanding steels. Made in Toyama, this line takes SG2 powdered stainl... Read more

Sukenari’s SG2 Honyaki is an unusual offering, even from a maker known for working with demanding steels. Made in Toyama, this line takes SG2 powdered stainless steel and turns it into a single-bevel blade with solid monosteel construction. There is no soft cladding here—the entire blade is SG2. That construction is what the Honyaki name refers to in this line. What interests me is the combination of traditional Japanese slicing geometry with the wear resistance and stainless convenience of SG2. A yanagiba earns its place when drawing through a piece of tuna or salmon in one smooth movement, where control and the condition of the cutting edge matter far more than force. This line is aimed at cooks who value that precise slicing work and want an edge that holds up well between sharpening sessions, with less concern about the rust and discolouration associated with carbon steel. The hira—the flat face above the shinogi line—is mirror polished, while the kireha, or primary bevel, has a migaki finish. The two finishes give the blade a refined appearance while clearly defining its geometry. Grinding and finishing solid, hardened SG2 takes considerable work, and Sukenari produces these blades in limited numbers. The same construction also brings a maintenance trade-off: substantial bevel work and refinishing require more patience than on a blade with soft cladding. This is a knife for someone comfortable with single-bevel care, or willing to have it maintained professionally. I see the SG2 Honyaki as a specialist purchase for serious chefs and enthusiasts who appreciate both the construction and its practical benefits. It carries a substantial premium, but offers an uncommon combination of forged monosteel craftsmanship, stainless steel and traditional yanagiba geometry. Read less

Pros

Excellent performance
Great for professionals

Cons

High budget
Relatively hard to sharpen

Monosteel Migaki

Hatsukokoro By Sukenari VG1

This colleberation between Hatsukokoro and Sukenari is another exciting addition to our traditional Japanese Single Bevel knives collection. With a reasonabl... Read more

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. Read less

Pros

Easy to look after
Ideal for the household
Budget friendly

Cons

Fit and finish can be improved

Nimai - Stainless Clad Migaki

Sukenari ZDP-189 Hairline

The Sukenari Hairline series showcases a fine hairline finish, polished to a moderate shine. With the added allure of Sukenari craftsmanship, these knives be... Read more

The Sukenari Hairline series showcases a fine hairline finish, polished to a moderate shine. With the added allure of Sukenari craftsmanship, these knives become versatile options suitable for daily use, showcasing, or treasured heirlooms. Sukenari stands out as one of our cherished knife makers, and these knives exemplify why they are among our top favorites. This line boast both exquisite aesthetics and outstanding performance, crafted from ZDP189, one of the toughest alloys utilized in kitchen knife production. With a remarkable hardness ranging from 65-66 HRC, this Powdered Metallurgy steel allows for thinner grinding compared to other steels, while also retaining sharpness significantly longer. Encasing the inner core of ZDP189 is a layer of softer stainless steel cladding, facilitating effortless maintenance of these knives. This feature is especially appreciated by professional chefs, enabling prolonged work sessions without frequent blade cleaning or sharpening. Read less

Pros

Excellent performance
Great for professionals

Cons

Relatively hard to sharpen

Sanmai - Stainless Clad Migaki

Sukenari HAP40 Single Bevel Mirror Polish

These HAP40 Yanagiba belong to a group of specialized knives that takes the innovative metallurgy technology, and mixing it with some Japanese traditional fl... Read more

These HAP40 Yanagiba belong to a group of specialized knives that takes the innovative metallurgy technology, and mixing it with some Japanese traditional flavour. However, this line still employs a Nimai construction instead of a Honyaki, which makes them more affordable and easier to sharpen. To elaborate on the aforementioned "specialized knives", they are blades that are made in the traditional for using traditional techniques, like a Honyaki Yanagiba, but uses newer stainless or even powder steels instead of Hitachi carbon steels. Pairing these high performance steels with a top notch finishing, these are the knives that push the boundary of Japanese knifemaking as "Practical Arts“. One famous example is Sakai Akazawa, which has multiple products including Honyaki VG-10 or ZDP-189 forged by the legendary bladesmith Yoshikazu Ikeda. We too keep some SG2 Honyaki Yanagiba from Sukenari in store. As great and beautiful these knives are, the price and scarcity of them have made them nearly inaccessible to most of us, this is where I think this Sukenari HAP40 line comes in place. As it is still uses the powder tool steel which got that very good edge retention, your are not gonna miss any performance compair with those Honyaki knives, but the Nimai structure have made this line much easier to produce and sharpen, thus the price of this line have come to a much affordable range for what it is. The finish of this line is done very well, the uniformity of the finish across this blade is very good, with hardly any inconsistency that I can spot. If you are planning to venture into the world of these high end Yanagiba, this line can be something to consider about as it fit in the spot between a high-end Honyaki and a carbon steel Kasumi Nimai. Read less

Pros

Easy to look after
Excellent performance
Excellent fit and finish

Cons

Mirror polish can be hard to maintain
Relatively hard to sharpen

Nimai - Stainless Clad Mirror Polish

Frequently Asked Questions about Sukenari

Who is Sukenari?

Sukenari is a Japanese knife maker based in Toyama, Japan, established in 1933. They are known for Knives made start to finish under one roof. Their signature steels include ZDP-189, HAP40, White 1. Available at Knives and Stones Australia.

What knives does Sukenari make?

Sukenari produces the following knife lines: Sukenari SG2 Ni-Mai Mirror Polish, Sukenari SRS-13 Ni-Mai Damascus, Sukenari SG2 Sanmai Double Bevel, Sukenari SG2 Damascus Double Bevel, Sukenari Blue Steel Single Bevel Migaki, Sukenari White Steel Single Bevel Migaki, Sukenari ZDP-247 Hairline, Sukenari ZDP-247 Damascus, Sukenari VG XEOS Nimai Mirror Finish, Sukenari SG2 Honyaki Migaki, Hatsukokoro by Sukenari STRIX Sanmai, Hatsukokoro by Sukenari STRIX Damascus, Hatsukokoro By Sukenari VG1, Sukenari ZDP-189 Mirror Damascus , Sukenari ZDP-189 Hairline, Sukenari HAP40 Single Bevel Mirror Polish. We currently carry 38 products from Sukenari at Knives and Stones. They specialise in Knives made start to finish under one roof.

Where is Sukenari located?

Sukenari is located in Toyama, Japan. Japanese knife-making regions each have distinct traditions.

Where can I buy Sukenari knives in Australia?

Knives and Stones is an authorised Australian stockist of Sukenari. You can shop online at knivesandstones.com.au, with free shipping for knives over AU$200 Australia wide, or visit our stores in St Peters (Sydney), Crows Nest (Sydney), Braddon (Canberra) and Prahran (Melbourne) to handle the knives before buying.

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.

Sukenari

People

Craft

Location

Brand

Why Sukenari Matters

Does Sukenari Allow Unsolicited Visits?

Knives by Sukenari

Sukenari SG2 Ni-Mai Mirror Polish

Sukenari SG2 Sanmai Double Bevel

Sukenari SG2 Damascus Double Bevel

Sukenari Blue Steel Single Bevel Migaki

Sukenari White Steel Single Bevel Migaki

Sukenari ZDP-247 Hairline

Sukenari ZDP-247 Damascus

Sukenari VG XEOS Nimai Mirror Finish

Sukenari SG2 Honyaki Migaki

Hatsukokoro By Sukenari VG1

Sukenari ZDP-189 Hairline

Sukenari HAP40 Single Bevel Mirror Polish

Shop Sukenari Knives

Sukenari SG2 Nimai Sakimaru Takobiki 330mm, Ebony Handle Horn Ferrule

Sukenari SG2 Nimai Sakimaru Takobiki 300mm, Ebony Handle with Horn Ferrule

Sukenari Blue 2 K-tip Yanagiba 270mm, Ebony Brass Handle

Sukenari Blue 2 Deba 210mm, Ebony Spacer Handle

Sukenari Blue 2 Kanto Usuba 210mm, Ebony Spacer Handle

Sukenari White 2 K-tip Yanagiba 270mm, Ebony Brass Handle

Sukenari White 2 K-tip Kiritsuke 240mm, Ebony Brass Handle

Sukenari White 2 K-tip Yanagiba 300mm, Ebony Brass Handle

Sukenari ZDP-247 Damascus Santoku 180mm, Ebony Handle

Sukenari ZDP-247 Damascus Sujihiki 240mm, Ebony Handle

Sukenari ZDP-247 Damascus K-tip Gyuto 240mm, Ebony Handle

Sukenari ZDP-247 Damascus K-tip Gyuto 210mm, Ebony Handle

Sukenari ZDP-247 Damascus Gyuto 210mm, Ebony Handle

Sukenari VG XEOS Nimai Kiritsuke Yanagiba 300mm, Ebony Handle with Brass Ferrule

Sukenari VG XEOS Nimai Yanagiba 300mm, Ebony Handle with Brass Ferrule

Sukenari VG XEOS Nimai Kiritsuke Yanagiba 270mm, Ebony Handle with Single Spacer

Sukenari VG XEOS Nimai Yanagiba 270mm, Ebony Handle with Single Spacer

Sukenari SG2 Honyaki Yanagiba 300mm, Ebony Handle Brass Ferrule

Sukenari SG2 Honyaki Yanagiba 270mm, Ebony Handle Horn Ferrule

Sukenari SG2 Honyaki K-tip Yanagiba 300mm with Saya

Sukenari ZDP-189 Hairline Gyuto 270mm, Slim Ebony Mosaic

Sukenari ZDP-189 Hairline K-tip Gyuto 240mm, Ebony Handle with Blonde/Marble Ferrule

Sukenari ZDP-189 Hairline K-tip Gyuto 210mm, Ebony Handle with Blonde/Marble Ferrule

Sukenari ZDP-189 Hairline Santoku 195mm, Ebony Handle with Blonde/Marble Ferrule

Sukenari HAP40 Mirror Polished Yanagiba 330 mm, Ebony Brass Handle (Hatsukokoro Engraved))

Sukenari HAP40 Mirror Polished Yanagiba 330 mm, Ebony Brass Handle

Visit Us In Person

St Peters

Crows Nest

Canberra

Prahran