Suisin Inox Honyaki Yanagi 9.4"
Description
About Suisin Inox Honyaki 本焼 • イノックス
These traditional style Japanese knives are hand forged with Swedish inox steel. They have the sharpness and kirenaga of a traditional honyaki knife. The Inox blades do not absorb food odors and have strong rust-resistant properties. The blades are well balanced, hand finished, and have a steel density that makes for easier sharpening. The octagonal wood handle fits comfortably into the user's hand.
About Suisin
Suisin is a Japanese knife brand dedicated to the philosophy of one-to-one craftsmanship. Each Suisin knife is treated as a unique creation, designed to feel like a natural extension of the hand, crafted with precision by skilled artisans.
Based in Sakai, the historic heart of Japanese knifemaking, Suisin is committed to preserving traditional craftsmanship and creating knives that reflect the artistry of Sakai while embracing innovation and contributing to the growth of the craft of knifemaking.
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.
Country of Origin: Japan
Specifications
| Style | Yanagi |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | SANDVIK19C27 |
| Classification | Honyaki |
| Saya Cover | Magnolia Wooden Cover Included |
| Knife Bevel | Single Sided |
| Handle Material | Japanese Yew Wood |
| Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
| HRC | 61 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- 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.
For more information, please check our page on sharpening tips.