Suisin Ao-Ko Mizu Mirrored Honyaki Ebony Handle Yanagi
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.
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.
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.
