As far as lockdown projects go, this pretty much takes the cake. The folks at Team Classic Suzuki have given the Katana a makeover like few could’ve imagined. For starters, it doesn’t come with the standard motor but with an engine from a 2008 GSX-R1000 world superbike machine. Don’t be puzzled though, the latter uses Alstare world superbike headers along with Racefit link pipe and end can. The electronics come in the form of a Yoshimura EM Pro kit.

(Image: Team Classic Suzuki)

Add to that a custom, oversized swingarm and bespoke subframe from ‘Alpha Performance Fabrications’, and things start to get a lot more interesting. Team Classic Suzuki state say that this custom Katana puts out around 200bhp at the rear wheel. By the way, both aforementioned enhancements are designed to facilitate a twin shock setup. Suspension duties are handled by Öhlins, while Dymag CH3 wheels maintain that gorgeous classic look, overall.

(Image: Team Classic Suzuki)

In fact, the XR69 replicas from Team Classic Suzuki also come with the same wheels. Braking duties are handled by Brembo discs while those aluminium rear sets are designed in-house. Moreover, this road-going project Katana is housed in an Alstare WSB frame, though dimensions are the same as the GSX-R1000 K8. But, there are some bits that are standard – like the cooling system, which comes from a factory radiator and oil cooler, with aluminium water and oil pipes.

(Image: Team Classic Suzuki)

As far as the design is concerned, that slim LED taillight looks properly chunky, while the nose cone upfront is brand new. However, it comes from old stock Katana unit and has been widened by one inch to fit this particular model. It has been made available from Suzuki’s Vintage Parts Programme, just in case you’re wondering. All the fixtures and fittings are courtesy of Racefastener. Team Classic Suzuki even got a specially made seat for this project build. It adorns the Katana logo, traditional red Suzuki log along with the Team Classic Suzuki logo. Nathan Colombi, a job very well done. You’ve got to admit though — it looks quite saucy, doesn’t it?