Suisin Blue Steel Mizu Mirrored Honyaki Ebony Handle Yanagi

$1,194.00
20% off knives, use promo code "KSALE20" during check out
SKU: HSU-AH-Y-E-300
Size: 11.8" (300 mm)
Note: Lead Time: 4 Months | Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

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Features

Style:Yanagi

Steel Type: Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

Steel Material:Ao-Ko

Classification:Mizu-Honyaki

Saya Cover:Magnolia Wooden Cover Included

Knife Bevel:Single Sided

Handle Material:Ebony Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:60 - 61

About Suisin Ao-Ko Mizu Honyaki 
This knife is constructed out of one piece Blue steel.  By using Blue steel, this knife brings exceptional edge retention for those who want a carbon knife. Honyaki forged knives have the greatest edge retention of all traditional Japanese styles. 
About Suisin 
Suisin knives are crafted from the heart. From the initial design to the finished product, knives are repeatedly put to test in professional kitchens before they are released to the public. These knives are the unique by-product of a collaboration between the craftsmen and chefs. Suisin craftsmen are constantly challenging themselves to find new ways to ensure long edge retention and easy maintenance. Their goal is to provide chefs worldwide with the quality and careful craftsmanship that will allow them the precision and control to effortlessly create beautiful food.
Purpose of Yanagi
The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke. Originated in Kansai (Osaka) region.

CAUTION: Moisture Causes Rusting and Discoloration


For Left-Handed Customer
  • Left-handed blades must be special ordered from Japan,and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen,it will take 4 to 6 weeks to forge and deliver.
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- As seen on Afar Magazine,November/December 2013

General knife care tips and warnings


  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.


Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.


For more information, please check our pages on different types of sharpening stones or sharpening tips.