Suisin Sakigake Deba 7"
Description
About Suisin Sakigake 酔心魁 霞 • 安来鋼
The Suisin Sakigake knives are carefully forged to create a kasumi style knife out of yasuki-ko (white #3 steel) and soft iron steel. Yasuki-ko knives have a slightly lower carbon content than white steel #2, making the blade a softer material. Once forged, each blade is attached to a magnolia wood handle with a water buffalo horn bolster. All knives includes a magnolia wood knife cover to protect the blade when not in use. The material and price point of this line make it one of Korin's recommended lines for traditional Japanese knife beginners.
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 Deba
The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used by slamming down the knife like a cleaver. For the best results, please put pressure on the spine of the knife to put clean and precise cuts. Originated in Kansai (Osaka) region of Japan.
Country of Origin: Japan
Specifications
| Style | Deba |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| Steel Material | White Steel #2 |
| Classification | Kasumi |
| 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 |
Use
- Left-handed blades must be special ordered from Japan and will cost up to 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take up to one year or more 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 sharpening tips.