About Suisin High Carbon
The Suisin High Carbon line is crafted out of a single piece of Nihon-kou (Japanese carbon) steel with a welded bolster and composite wood handle. Knives with very hard blades tend to be difficult to sharpen, therefore, Suisin does not use the same steel as traditional Japanese knives in the forging process. This difference in carbon steel allows the Suisin High Carbon blades to have a professional grade edge retention that can be sharpened with ease.
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 Honesuki
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.