Japanese Usuba Knife - SUISIN - Yasukiko Serie - Sizes: 16,5 / 18 / 19,5 / 21cm
"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.
The Suisin knives are known by the high quality not only in Japan but abroad.
This knife belongs to the Suisin Standard Serie, made from Hitachi Yasuki Carbon White Steel (Shirogami No.3).
Specifications:
| Knife | 16,5cm | 18cm | 19,5cm | 21cm | |
| Blade Length | 165mm (6.49") | 180mm (7.08") | 195mm (7.67") | 210mm (8.26") | |
| Overall Length | 305mm (12") | 320mm (15.59") | 335mm (13.18") | 350mm (13.77") | |
| Blade Height at Base | mm | 45mm | mm | ||
| Weight | g | 200g | g | ||
| Blade Thickness | mm | 4mm | mm |
- Steel Type: Carbon White Steel (Shirogami No.3)
- Blade Type: Single Edged Blade for right-handed (for left-handed, the price has an increase of 50%)
- Handle Type: wood and bolster material made from buffalo horn
- The buffalo horn color might differ from each other
- Serie: Yasukiko
- The knife rusts easily, which requires special care
- 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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