Japanese Deba Knife for left handed- SUISIN - Kishubushin Serie - Sizes:18 cm

"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.

Description

This knife was forged by the master craftsman TOGASHI KENJI.
The blade is made of White Steel No.2 - with few impurities, which contributes to an excellent cut.

Specifications:

Knife	15cm	16,5cm	18cm	21cm
Blade Length	150mm	165mm	180mm	210mm
Overall Length	290mm	310mm	330mm	370mm
Blade Height at Base	45mm	50mm	52mm	55mm
Weight	220g	243g	310g	460g
Blade Thickness	6,5mm	6,5mm	7mm	9mm

Steel Type: Carbon White Steel (Shirogami) No.2
Single Edged Blade for left-handed
Handle Type: wood and bolster material made from buffalo horn (the buffalo horn color might differ from each other)
Forged by the master craftsman Kenji Togashi
Serie: Kishubushin
Brand: Suisin
Made in Sakai, Japan

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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