Suisin Hayate Blue #2 Yanagi by Itsuo Doi 10.5"

SKU: HSU-HAYA-270
Size: 10.5" (270 mm)
Sku: HSU-HAYA-270
SKU: HSU-HAYA-270
Size: 10.5" (270 mm)
Sku: HSU-HAYA-270
$980.00
Carbon Knife Acknowledgement
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$10.00
Unit price
including add-ons
$980

Description

About Suisin Hayate 酔心疾風 本霞
The Hayate is a special line created exclusively by Master Blacksmith Itsuo Doi for the Knife System Company. Master Doi forged his top of the line knives by joining a large blue carbon steel #2 billet with the soft iron body at the lowest temperature possible. The technique is incredibly difficult and is practiced by only the most highly skilled craftsmen in Japan. This remarkable method results in the Hayate’s superior blade strength and edge life. Master Doi took up the mantle of his father, Master Kejiro Doi, when he retired in 2013.The new Hayate line continued by master Itsuo Doi will not have serial numbers and will be engraved “itsu” in kanji on the front of the blade. Each knife is elegantly adorned with an ebony wood handle and presented in a wooden box.
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 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.

CAUTION: Moisture Causes Rusting and Discoloration


Country of Origin:  Japan

Specifications

StyleYanagi
Steel TypeCarbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
Steel MaterialBlue Steel #2
ClassificationHongasumi
Saya CoverMagnolia Wooden Cover Included
Knife BevelSingle Sided
Handle MaterialEbony Wood
Bolster MaterialWater Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)
HRC62

Use


For Left-Handed Customers

  • 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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