Suisin Saika White #3 Yanagi by Itsuo Doi 10.5"
Features
Style:Yanagi
Steel Type:Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
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
Knife Weight in grams:
Blade Width (Widest part of the blade) in inches:
Spine Width (Widest part of the spine) in inches:
Handle Length in inches:
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.
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.
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.
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
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.
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.
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.
Country of Origin: Japan