Suisin Saika White #3 Left-Handed Usuba by Itsuo Doi

$450.00
20% Off knives, use promo code "SUMMER2020" during check out
SKU: HSU-SAIUS-195-L
Size: 7.6" (195 mm)
Note: Lead Time: 4 Month | Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

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Features

Style:Usuba

Steel Type:Carbon Steel

Steel Material:White Steel #3

Classification:Hongasumi

Saya Cover:Magnolia Wooden Cover Included

Knife Bevel:Single Sided

Handle Material:Magnolia Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:61

About Suisin Saika
The Suisin Saika was originally a collaboration line between the famous blacksmith master Kenjiro Doi and his son Itsuo Doi. As of 2013, Master Kenjiro Doi has officially retired and has passed on his legacy to his son. The Suisin Saika is now crafted by Itsuo Doi using the same techniques to craft the original Saika line.  
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 Usuba
The Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables.

CAUTION: Moisture Causes Rusting and Discoloration


Originated in Kanto (Tokyo) region.

CAUTION: Moisture Causes Rusting and Discoloration


General knife care tips and warnings


  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • 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.


Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.


For more information, please check our pages on different types of sharpening stones or sharpening tips.