About Suisin Yasukiko
Suisin's Yasukiko set is crafted out of White Steel #3.White steel #3 has a slightly lower carbon content than white steel #2. The material is therefore not as hard or pure as other white steels, but if sharpened properly it can attain a similar edge. This grade of steel was developed and manufactured in Shimane prefecture in the Western region of Japan. A great set for beginners interested in Japanese traditional knives.
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, Usuba & Deba
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 usuba is a traditional Japanese style knife designed to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as `shun.’ The literal translation of usuba is `thin blade.’ Without this incredibly sharp and thin blade, the knife would break down the cell walls of vegetables, causing ingredients to discolor and decrease in flavor. Originated in Kanto (Tokyo) region.
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.