Kiritsuke Japanese kitchen knife Sukenari SG2 Damascus S-628 24cm Steel has reached a hardness

Steel has reached a hardness of 60–61 HRC

Vegetables should be chopped with the push/pull motion using Nakiri's flat blade

Fukui Prefecture

Hideo Kitaoka's handmade

Daisuke Nishida knives may differ slightly from the sizes and images displayed

Kiritsuke Japanese kitchen knife Sukenari SG2 Damascus S-628 24cm Steel has reached a hardnessThe Sukenari S 628 is a kiritsuke knife with a 24 centimeter blade. SG2 steel is used to make the blade. The handle of this knife is rosewood with a bolster made of buffalo horn. It is not permitted to wash this Sukenari Japanese knife in the dishwasher. Japanese kitchen knives feature thin blades that are extremely durable. Cutting bones and meat with bones, coconuts and other nuts, and other hard goods using Japanese knives is prohibited.