Suisin White Steel Hongasumi Yanagi 10.5"
About Suisin Shiro-ko Hongasumi
Hongasumi knives are high-grade kasumi knives. They are forged, tempered, and finished with great care and precision. To create these blades, high carbon steel is layered with soft iron then forged and hammered in a process similar to kasumi knives but with more detailed steps involved. This steel achieves a harmonious balance between sharpness and brittleness, making it easier to use than white steel #1.
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 used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke. Originated in Kansai (Osaka) region
Hongasumi knives are high-grade kasumi knives. They are forged, tempered, and finished with great care and precision. To create these blades, high carbon steel is layered with soft iron then forged and hammered in a process similar to kasumi knives but with more detailed steps involved. This steel achieves a harmonious balance between sharpness and brittleness, making it easier to use than white steel #1.
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 used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke. Originated in Kansai (Osaka) region
- Left-handed blades must be special ordered from Japan and will cost up to 50% more than the right-handed blades. Please allow us to take between 4 to 6 weeks.
Country of Origin: Japan