Japanese Wagyuto knife - SUISIN - Yoshikazu Ikeda - Honyaki - Carbon white 3 - Ebony wood handle - Size:27cm
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Easy to rust
Out-of-Stock

Japanese Wagyuto knife - SUISIN - Yoshikazu Ikeda - Honyaki - Carbon white 3 - Ebony wood handle - Size:27cm

"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.

¥242,000 *

¥242,000 Tax excluded

block Out-of-Stock
Description

Spec

Knife 27cm
Overall Length 428mm
Blade Length 263mm
Blade Height at　base（at heel)

50mm
Blade Thickness above heel

3.2mm
Weight 300g

Blade

・Construction:Honyaki

・Grind:Double-Edged Blade 

・Blade Material:Yasuki - White Steel No.3

・Shape:Wagyuto

・Blade Finish:All Mirror Fiish

Handle

・Handle Material:Ebony wood with Nickel Silver Ring 

・Shape:Octagonal for easy gripping

・Ferrule: Silver Ring

・Black Smith:MASTER PF TRADITIONAL CRAFT - Ikeda Yoshikazu

・Sharpener:MASTER PF TRADITIONAL CRAFT - Ino Shinpe

・Brand:SUISIN

・Made in Sakai,Osaka

Data sheet
Suisin - 酔心
id5085-27
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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