Japanese Chef Knife - SUISIN - Stainless Steel Honyaki Series - Migaki Finish - Size: 21/24cm
"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.
This knife is one of the top Suisin knives. The blade is made from Swedish stainless steel and Honyaki forge.
Carbon knives with Honyaki forge normally has a hardness level at 63 HRC, but the hardness level of this knife
in particular is 61HRC. Because of it, this knife gets easier to sharpen. In most of cases, carbon honyaki blades are sharpen perfectly by only professionals, but not this knife.
Handle of this knife has the hexagonal shape and the inferior rounded part that makes handling easier even if your hands are wet.
Unlike other materials, this knife does not retain the smell of food on the blade.
Specifications:
| Knife | 21cm | 24cm |
| Overall Length | 389mm | |
| Blade Length | 240mm | |
| Blade Height at base | 49mm | |
| Blade Thickness | 2.34mm | |
| Weight | 143g |
- Steel Type: Swedish steel
- Forge: Honyaki
- Handle Type: wood and bolster material made from buffalo horn
- Hexagonal handle with rounded lower part
- Blade Type: Double bevel
- Serie: Honyaki Stainless
- Brand: Suisin
- Made in Sakai, 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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