Japanese Chef Gyuto Knife - SUISIN - Nihonko Carbon Serie - Sizes: 18/21/24/27/30/33cm
The Suisin knives are known by the high quality not only in Japan but abroad.
Differently from most of the others knives, that are sharpened by machines, the Suisin Knives are all manual
sharpened and checked before selling to the clients.
This knife blade is sharpened single edged, at the 70/30% proportion, which increases the precision cut. It is also easy to sharpen.
Specifications
| Knife | 18cm | 21cm | 24cm | 27cm | 30cm | 33cm |
| Overall Length | 295mm (11") | 330mm (13") | 365mm (14") | 405mm (16") | 435mm (17") | 470mm (18") |
| Blade Length | 180mm (7") | 210mm (8") | 240mm (9") | 270mm (10") | 300mm (11") | 330mm (12") |
| Blade Height at Base | 40mm | 45mm | 47mm | 52mm | 57mm | 60mm |
| Blade Thickness | 2mm | 2mm | 2,3mm | 2,5mm | 2,5mm | 2,3mm |
| Weight | 146g | 165g | 211g | 265g | 315g | 320g |
- Steel Type: Japanese Carbon Steel
- This knife rusts easily, which requires special care
- Handle Type: Wood
- Blade Type: Single Edged Blade for right-handed (70/30) - for left-handed, the price has an increase of 20%
- Serie: Carbon
- Brand: Suisin
- Made in Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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