Suisin Sakigake Left-Handed Deba 7"
Description
About Suisin Sakigake 酔心魁 霞 • 安来鋼
Suisin's Shiro-ko Kasumi line offers great value and is perfect for your first Traditional Japanese knife. Each knife is Hand forged by skilled craftsmen in Sakai, Japan using White steel to provide quality and sharpness. Shiro-ko Kasumi knives are handcrafted from a combination of white #3 carbon steel and soft iron steel. The knives have a magnolia wood handle with a water buffalo horn.
About Suisin
Suisin is a Japanese knife brand dedicated to the philosophy of one-to-one craftsmanship. Each Suisin knife is treated as a unique creation, designed to feel like a natural extension of the hand, crafted with precision by skilled artisans.
Based in Sakai, the historic heart of Japanese knifemaking, Suisin is committed to preserving traditional craftsmanship and creating knives that reflect the artistry of Sakai while embracing innovation and contributing to the growth of the craft of knifemaking.
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
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.