Custom Limited Edition, Sukenari HAP-40 Nickel Damascus Wa Santoku 190mm (7.4 inch, SCL-509)
Ā This is the Custom Limited Edition and result for making one of a kinds, Custom Limited Edition Sukenari HAP-40 Nickel Damascus Wa Santoku knife.
Ā 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.
Ā Sukenariās 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.Ā Master Hanaki, Sukenariās 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.
Ā 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.
Ā The HAP-40 core blade steel (HRc. 68) 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.
Ā This Custom Limited Edition Sukenari HAP-40 Nickel Damascus Wa Santoku knife is fitted with a Innovative Octagonal Desert Ironwood Handle with Composite Black-Color-Turquoise Gemstone Ring and Nickel Silver Spacers. For safekeeping, this knife comes with a matching Black LacqueredĀ woodĀ SayaĀ (Sheath)Ā with a black pakkawoodĀ SayaĀ pin.
Ā The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence itās name, which literally means āThree-purposeā. The SantokuĀ is often recommended as a multi-purpose kitchen knife.
Specification
Knife Model: Custom Limited Edition, Sukenari HAP-40 Nickel Damascus SCL-509 Wa Santoku 190mm
Blade Material:Ā HAP-40Ā Nickel Damascus
Rockwell Hardness (HRc): 68
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Desert Ironwood Handle withĀ Composite Black-Color-Turquoise Gemstone RingĀ and Nickel Silver Spacers
Saya Included: Yes.
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Wa Santoku 190mm (7.4″)
Cutting edge length: 185mm Total Length: 338mm Blade Thickness: 2.6mm Blade Width: 44mm Handle Length: 140mm Total Weight: 194g |
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About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use. Ā
For your information, Japanese Kitchen knives are generally designed for right handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ Ā 50/50Ā without problems.Ā
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 ofĀ 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.
