- Hospitality Industry Fund Raising (w/ Suisin Kizunas)
- Suisin High-Carbon Steel
- Suisin Inox Honyaki Wa-Series
- Suisin Inox Western-Style
- Suisin Premium Inox
酔心彩華 本霞 • 白鋼
The Suisin Saika line was made by both Keijiro Doi and his son, Itsuo Doi. The significance of this line is Mr. Doi's skills being passed onto his son and this is a collaboration of their teamwork. Mr. Keijiro Doi has officially retired as of 2013 and has pass over his legacy and forging techniques to his son, Itsuo Doi. The Saika line has proved both father and son's skills in craftsmanship.
The Cutting Edge
The sharpness on these knives exceeds the sharpness on other knives forged from the same material. This can be revealed when sharpening by the same person, with the same technique and with the same whetstone. The Shiro-ko used on these knives allow the user to make precision cuts on the food. Carbon steel is NOT stain-resistant. Left-handed knives must be specially ordered.
The techniques used in hammering, tempering, and forging of the knives increased the edge life on these knives.
Other than outer appearance, balance plays an important role in a knife. Part of the blade is inserted into the center of the handle which affects the balance of the knife. When you pick up the knife you will feel the weight on the handle with the blade is just right without having either part too heavy or too light.
Unlike the fancy mirror-finished, these hongasumi finished blades have a visible blade road with a cutting edge which maximize the standards of Japanese-style knives. The cutting edge is more important than outer appearance.
- HRc: 61
- Bevel: Single Edged
- Steel Type: White Steel (Moisture and acidity will cause discoloration or rust)
For Left-Handed Customer
- Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.