About Suisin Saika 酔心彩華 本霞 • 白鋼
The Suisin Saika line was made by both Keijiro Doi and his son, Itsuo Doi. The significance of this line is Mr. Doi's skills being passed onto his son and this is a collaboration of their teamwork. Mr. Keijiro Doi has officially retired as of 2013 and has pass over his legacy and forging techniques to his son, Itsuo Doi. The Saika line has proved both father and son's skills in craftsmanship.
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 Sakimaru Takobiki
The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The rounded tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name.