About Suisin Aya 酔心彩 本霞 • 白二鋼
As Master Itsuo Doi follows in his father’s footsteps, he is recognized as a highly acclaimed blacksmith in his own right. His technique involves repeatedly hammering and tempering shiro-ko (white carbon steel) to create a compact and uniform granular structure in the knives. The Aya line distinguishes Master Itsuo Doi’s signature line of traditional Japanese knives, which are highly regarded for their remarkable strength and flexibility. Every Suisin Aya is adored with a magnolia wood handle, a water buffalo horn bolster, and a wooden cover.
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 is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. Originated in Kansai (Osaka) region.