Japanese Deba knife -SUISIN's Kishubushin series - Size: 15/16,5/18...
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Easy to rust

Japanese Deba knife -SUISIN's Kishubushin series - Size: 15/16,5/18/19,5/21cm

"Suisin” is a Japanese kitchen knife brand in Sakai City, Osaka, whose philosophy is to make kitchen knives in a sincere and one-on-one manner with the user.

Dealing with a lot of knives, they know each knife they make will be special for its user, so its craftsmen never compromise. 

The most distinctive feature of Suisin's knives is their overwhelming easiness of sharpening and use, with the user first priority policy. These factors are not only based on scientific theories and test data, but are also the result of the delicate work of highly skilled craftsmen.

Its excellent sharpness and after-sales service are extremely high level.

¥56,100 *

¥56,100 Tax excluded

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Description

This is the Kishubushin series made by the craftsman Kenji Togashi. Made with Hitachi white steel no.2, it has few impurities, which contributes to an excellent cut.

Knife15cm16.5cm18cm19.5cm21cm
Blade length150mm165mm180mm195mm210mm
Total length290mm310mm330mm345mm370mm
Width45mm50mm52mm55mm
Weight220g243g310g460g
Thickness6,5mm6,5mm7mm9mm
  • Blade material: carbon white steel no.2 (shirogami no.2)
  • Handle material: Wood and buffalo horn (horn color may vary)
  • Single bevel for right-handers
  • Comes with a special wood sheath (Saya-blade cover)
  • Blacksmith:Kenji Togashi
  • Serie:Kishubushin
  • Brand: Suisin
  • Made in Sakai, Japan

Data sheet
Suisin - 酔心
id1764-15
Knife Care and Warnings

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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