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Sukenari  |  SKU: SK-SRNMDM-Y330BR

Sukenari SRS-13 Damascus Yanagiba 330mm Mirror Polish with Saya

$29,582.00 $34,801.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Sukenari SRS-13 Ni-Mai Damascus
Profile Yanagiba
Bevel Type Single Bevel
Weight 312 g | 11.0 oz
Edge Length 323 mm | 12 23/32″
Heel Height 37 mm | 1 29/64″
Width @ Spine 4.2 mm | 11/64″
Width @ Mid 4.0 mm | 5/32″
Width @ 1cm from Tip 1.3 mm | 3/64″
Steel SRS-13 | Powdered | Stainless
Blade Construction Nimai- Stainless Damascus Clad
Hardness (HRC) 63 - 64
Surface Finish Mirror Polish
Handle Octagonal Ebony with Black Horn Ferrule
Region Toyama
Best for
  • Pro chefs
  • Enthusiasts
  • Collectors
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    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 SRS-13 Damascus Single Bevel Series gives an more exotic aesthetics to the already execptional Ni-mai series. Equiped with the Powdered SRS-13 steel (Takefu’s finest) with a clever two-layer construction for effortless sharpening and maintenance. What is more special? Unlike everyone else, Sukenari actually forges the SRS-13 steel, resulting in an increased hardness, futher enhancing the Kireaji (cutting favor).

    The SRS-13 core delivers outstanding edge retention, while the carefully balanced grind ensures smooth, frictionless cuts through fish, meat, and delicate ingredients.

    A true hybrid: the ease of modern steel, the soul of a hand-forged Japanese knife. This series is extremely hard to come by.

    Pros Cons
  • Excellent performance
  • Great for professionals
  • Great artistic
  • Excellent fit and finish
    		•
  • Mirror polish can be hard to maintain
  • High budget
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Sukenari

    Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

    Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

    • Profile: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: SRS-13

      SRS-13 steel is a high-end, powder metallurgy stainless steel known for its excellent balance of hardness, toughness, and corrosion resistance. It combines the best attributes of both high-carbon and stainless steels, making it a versatile choice for kitchen knives. SRS-13 contains a notable amount of chromium for rust resistance, alongside carbon, molybdenum, and vanadium to enhance its edge retention and wear resistance. This steel is capable of being hardened to a high degree, allowing knives made from SRS-13 to achieve a sharp, durable edge that lasts. Its powder metallurgy process results in a uniform grain structure, contributing to its ability to take on a fine edge and maintain it through extensive use. SRS-13 steel is favored for premium kitchen knives, appealing to professional chefs and cooking enthusiasts seeking a blend of performance, ease of maintenance, and longevity.

      Manufacturer:

      • Nachi-Fujikoshi, Japan

      Nature: Stainless

      Hardness: 63- 64

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    • Construction: Nimai- Stainless Damascus Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      Knifemaker in Japan have been encoporating newer features into their products, including the more traditional Nimai knives, damascus pattern and stainless steel were two of them. With the core steel completly exposed on the hollow-ground side, the stainless cladding cannot protect the core from rusting like it does on Sanmai constrction, this lead to the combination of stainless core steel and stainless cladding. With addition of damascus pattern, the Nimai knives with traditional design have never been this attractive and approachable.

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    • Finish: Mirror Polish

      Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.

      The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

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