Japanese Yanagiba Knife for left handed- SUISIN - Shirogami 2 - Sizes: 24/27/30cm
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Japanese Yanagiba Knife for left handed- SUISIN - Shirogami 2 - Sizes: 24/27/30cm

"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.

¥51,810 *

¥51,810 Tax excluded

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The Suisin knives are known by the high quality not only in Japan but abroad.

This knife belongs to the Suisin bestseller serie for Japanese Culinary Professionals. It is made from Hitachi White Steel No.2, with almost no impurities, which contributes for an excellent cut.

Knife 24cm 27cm 30cm
Blade length: 240mm 270mm 300mm
Overal length: 380mm 420mm 455mm
Height the blade at base: 31mm 34mm 35mm
Blade thickness: 3,8mm 4,2mm 4,9mm
Weight: 142g 199g 244g
  • Blade material:Carbon white steel (shirogami no.2)
  • handle material: Wood and bufallo horn
  • Single bevel for left handed
  • Series: shirogami
  • Brand: Suisin
  • Made in Sakai ,Japan

Data sheet
id2314 542005
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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