Suncraft Senzo Professional

Suncraft says of its Senzo Professional line that a pro chef loves its performance, and the 8.3-inch chef’s knife is the series’ all-purpose blade. Its core is SG2, a powdered stainless steel that Suncraft says holds a fine edge, so the knife keeps slicing tomatoes and fish skin cleanly through long prep sessions.This is the kind of knife around which a set is built, a workhorse well suited to heavy use in the finest kitchens. Its classic French profile places the tip at the midline of the blade, so it handles Western rocking cuts as well as Eastern push and draw cuts. The hard, tough SG2 steel takes a highly refined edge and holds it for a very long time; it needs no honing and only infrequent sharpening, which makes the knife an exceptional value.The 210mm length is the standard size for a Japanese chef’s knife, long enough to rock through herbs and short enough to control on a home board. The blade is narrow enough to feel nimble without giving up knuckle clearance. A welded stainless bolster joins the blade to a black pakkawood handle with three rivets and a mosaic pin, and Suncraft notes that the smooth joint keeps water out of the handle. That construction suits a professional kitchen where knives are washed constantly. Home cooks moving up from a German knife will notice how much thinner the edge feels in the first onion.
Senzo Professional OptionsFor a flatter profile, see the 6.5-inch Santoku. The Paring Knife completes a two-knife kit. Learn More

The nakiri is the Japanese vegetable knife, and this Senzo Professional version pairs a 6.5-inch blade with Suncraft’s SG2 core. The edge is flat from heel to tip, so each push cut meets the board along its full length and separates a carrot or a stack of scallions completely.A tall, rectangular blade gives knuckle clearance and a wide face for carrying chopped vegetables to the pan. Because there is no pointed tip, it is a forgiving knife for cooks who prep a lot of produce and want speed and precision without rocking the blade. The hard SG2 edge holds its keenness through long sessions of vegetable prep, and the black pakkawood handle and welded bolster match the rest of the Senzo Professional line. This high-hardness steel is tougher than many softer steels and well suited to a professional kitchen. Suncraft pairs a Western-style handle with the Japanese nakiri shape, and the elegantly simple design is an excellent value given the quality of the materials, the fit and finish of the handle and the balance of the knife. Vegetarian cooks and anyone who fills a wok with sliced produce will find it the fastest knife for the job.
Nakiri or Bunka?The Senzo Professional Bunka Knife adds a pointed tip for protein and detail work. Learn More

Suncraft calls this Senzo Professional knife a bunka, a Japanese multipurpose shape with a flat edge for vegetables and an angled, pointed tip for detail work. That tip scores the skin of a fish, trims silver skin and minces garlic, jobs a rounded santoku tip does less precisely.The 6.5-inch blade is tall enough for push cuts through onions and carrots and compact enough for a home cutting board. Its thick SG2 powdered steel core, known for edge retention and durability, takes a keen edge and keeps it through heavy use without chipping, and the welded stainless bolster joins a black pakkawood handle with a mosaic pin. Shoppers search for the Senzo Pro SG2 bunka by name, and it suits cooks who want one Japanese knife that handles both vegetables and protein. Its angular profile also makes it a distinctive gift for an enthusiast.
Bunka or Nakiri?The Senzo Professional Nakiri has a squared tip and a fully flat edge for vegetables only. Learn More

A santoku is the Japanese all-purpose knife, and the Senzo Professional version puts that shape on an SG2 powdered steel core. The flatter edge and rounded tip favor straight-down chopping and forward push cuts, so it moves quickly through a head of cabbage or a boneless chicken breast.At 6.5 inches, the blade is compact enough for a small kitchen and tall enough to keep your knuckles off the board. SG2 is a hard steel that holds a keen edge for a long time between sharpenings, which suits a cook who prepares meals every day. A mosaic pin in the black pakkawood handle and the welded stainless bolster give the knife a polished appearance, and the welded joint keeps water from working into the handle. It is a sensible first Japanese knife for a home cook and a dependable second knife for a professional.
Santoku or Bunka?The Senzo Professional Bunka Knife has a pointed tip for fine work. Learn More

A petty is the Japanese term for a small utility knife, and this 5.3-inch Senzo Professional petty is the series’ in-between size. It handles jobs too large for a parer, such as segmenting citrus, trimming a pork tenderloin and slicing shallots on a small board. The blade is shaped to work well in the hand or on the board: slightly curved to allow rocking cuts, and flat enough for long, clean slices.The narrow SG2 blade stays sharp through repeated small tasks, and at about 90g it is light and quick in the hand. Suncraft designed the series to hold up in commercial kitchens, with a bolster welded flush to the blade so water cannot enter the handle. It is easy to care for, needing no honing and only infrequent sharpening, and the steel is tough enough that it does not need to be babied to avoid chipping. It pairs well with any larger Japanese knife and makes a practical gift for a cook starting a collection.
Smaller StillFor peeling in the hand, see the Senzo Professional Paring Knife. Learn More