Japanese Sakimaru Takohiki knife - SUISIN - MizuHonyaki - Ikeda Yoshikazu - White carbon 1 - Ebony handle - size: 36cm
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Easy to rust

Japanese Sakimaru Takohiki knife - SUISIN - MizuHonyaki - Ikeda Yoshikazu - White carbon 1 - Ebony handle - size: 36cm

"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.

It's excellent sharpness and after-sales service are extremely high level.

¥434,500 *

¥434,500 Tax excluded

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Description

Specifications

As each knife is handmade, the size, weight and finish of the blade may vary.

Knife：

36cm

Overall Length：

528mm

Actual Blade Length:

353mm

Blade Height at base (at heel)：

30mm

Blade Thickness above heel：

3.82mm

weight：

271g

Blade

Construction: honyaki

Grind: Single-edged blade for tight handle

Blade Material: White carbon steel No.1

Shape: Sakimarutakohiki

Blade Finish: Mirrored finish

 

Handle 

Handle material: Ebony handle with silver ferrule

Ferrule: Silver

Handle Type: Octagonal

 

Blacksmith: Yoshikazu Ikeda

Brand: Suisin

Series: Fujihonyaki

Lacquered Scabbard, Wrapped in Fukusa Cloth, in a Paulownia Wood Box

Made in Sakai, Osaka, Japan

 

Data sheet
Suisin - 酔心
id6155
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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