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Sukenari  |  SKU: SKNR_HLAS_GY240

Sukenari Hairline AS Gyu-hiki 240mm, Ebony Spacer Handle

$10,882.00
Tax included Shipping calculated at checkout.
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

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Availability

  • 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
Profile K-tip Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 201 g        7.09 oz
Edge Length 234 mm   .9.21 inch
Heel Height 43 mm     .1.69 inch
Width @ Spine 2.4 mm     0.09 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Blue Super / Aogami Super | Carbon
Hardness (HRC) 62 - 65
Handle
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

The Sukenari Hairline Blue Super Gyu-hiki 240mm combines the versatility of a Gyuto with the slimmer, more slicing-focused profile of a Sujihiki.

Made with Blue Super carbon steel, it offers excellent edge retention, high hardness and a fine, aggressive edge. The long, narrow blade moves cleanly through proteins while remaining versatile enough for general prep, making it particularly well suited to cooks who prefer a lighter and more precise feel than a conventional Gyuto.

The subtle hairline finish keeps the presentation clean and understated, while the ebony handle with spacer gives the knife a refined and well-balanced feel.

A versatile choice for users looking for strong edge retention, precise slicing performance and a distinctive hybrid profile.

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.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

  • Profile: K-tip Gyuto

    Chefs Knife

    The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

    A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.

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  • Steel: Blue Super / Aogami Super

    Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon and tungsten, with the addition of vanadium. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

    Manufacturer:

    • Hitachi Special Steel, Japan

    Nature: Carbon

    Hardness: 62- 65

    << Slide for more >>

  • Handle Specs

    Profile:

    Material:

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Our Locations

Visit Us In Person

Experience our knives hands-on at any of our four showrooms across Australia.

St Peters HQSt Peters, Sydney
St Peters, Sydney

St Peters

HQ
Unit 2, 2 Bishop St
St Peters, NSW 2044
(02) 8234 8818 email us
Mon–Fri 10am–4:30pm Closed weekends

Enter via Bishop St. Limited parking — please find nearby street parking.

Get directions
Crows Nest Open WeekendsCrows Nest, Sydney
Crows Nest, Sydney

Crows Nest

Open Weekends
107 West St
Crows Nest, NSW 2065
(02) 8234 8848
Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu

Right next to Ryo's Noodle.

Get directions
Canberra KakumeiBraddon, Canberra
Braddon, Canberra

Canberra

Kakumei
Unit 3, 32 Lonsdale St
Braddon, ACT 2612
(02) 8234 8808
Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
Get directions
Prahran NewPrahran, Melbourne
Prahran, Melbourne

Prahran

New
Shop 1, 180 Commercial Rd
Prahran, VIC 3181
(03) 8199 9948
Mon, Thu, Fri, Sat, Sun 10am–6pm Closed Tue & Wed

Soft opening from Monday 27 July. Just opposite the Prahran Market!

Get directions
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