Japanese Yanagiba Knife - SUISIN - Stainless Steel Honyaki Serie - Mirrored Finish - 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.
This knife is one of the top Suisin knives. The blade is made from Swiss 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 might get the perfect cut easier, and its blade is also easier to sharpen. In case of carbon honyaki blades, only professionals might sharpen perfectly.
This Suisin knife is manually sharpened by the craftsman, being necessary the periodically using of whetstone to give the blade finish.
This knife handle has the hexagonal shape, and the inferior rounded part, which facilitates the handling, even if the hands are wet.
Unlike other materials, this knife does not retain the food smell on the blade.
| Knife | 24cm | 27cm | 30cm |
| Blade Length | 240mm (9.44") | 270mm (10.62") | 300mm (11.81") |
| Overall Length | 385mm (15.15") | 415mm (16.33") | 450mm (17.71") |
| Blade Height at Base | 32mm | 35mm | |
| Blade Thickness | 4mm | 4,4mm | |
| Weight | 190g | 220g |
- Steel Type: Swedish Stainless Steel
- Handle Type: wood and bolster material made from buffalo horn
- Hexagonal handle with rounded inferior part
- Blade Type: Single Edged Blade for right-handed
- Serie: Suisin Inox Honyaki
- 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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