Suisin Tanryu Blue #2 Suminagashi Hongasumi Kengata Yanagi

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About Suisin Tanryu 
Yoshikazu Ikeda began pursuing his family business of knife forging when he was only 22 years old. In 1988 he was selected to be one of Sakai City’s blade-making dentoukougeishi, and in 2001 was chosen to be the first member of Sakai City’s Master Craftsmen Organization. Over the past forty years, he has polished his forging techniques for both Japanese swords and kitchen knives. Today Master Ikeda forges knives for top Japanese knife companies and is the chairman of the association of Dentoukougeishi, traditional craftsmen acknowledged by the Japanese local government. The Tanryu line is forged out of Blue steel #2 is a mixture of chromium, tungsten, and white steel #2. The addition of chromium and tungsten to white steel gives it added hardness, making it a good compromise for those who want a carbon knife with a longer edge retention.
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 Kengata 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.  

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