About Suisin/酔心 
With 20 years of experience and knowledge of knives, Jyunro Aoki established Knife System Co. in 1990 when he was a director of Aoki Cutlery Co. The company started in order to introduce Sakai Uchi Hamono (Sakai region’s handmade knives) and its distinctive character to the world under the “Suisin” brand.
Quality of handmade knives significantly differs depending on the craftsman’s 気合(Kiai, or spirit/state-of-mind). To bring out the best Kiai, Suisin produce knives in their “Suisin Dream Workshop” and openly promotes their products together with the craftsman’s name.
Suisin always pays respect to its craftsman and they discuss and exchange opinions as a part of their everyday efforts to make better knives.
Suisin mainly focuses on producing knives for Japanese chefs.
We are proud to be the official West Coast dealers of Suisin Knives in the US.
Suisin INOX Honyaki Wabocho Series (Japanese Style Knife)
This series, for professional use, is made by SANDVIK19C27 (or INOX). Suisin uses Sweden INOX steel with high purity and rust-resistance to satisfy Japanese chefs. Normal carbon honyaki knives are around 63 HRC; however, INOX is set for 61 HRC to balance between sharpness and edge holding and easiness to sharpen.
This series’ 刃付け (Hazuke, putting an edge on the knife) is done one by one by Sakai’s most renowned masters who has received the Japanese Traditional Craft Making Credential.
Suisin INOX has great structural strength and thus knife sharpening can normally be done by Shiageto (a type of sharpening stone), touching up the edge and bringing back long-lasting great sharpness. In addition, Suisin states that by using the stone it recommends, this series can attain the same level of sharpness as blue #2 steel and white #2 steel.
The handle is octagon shaped with a semi-circle bottom to make it easier to grip it even with wet hands. Buffalo horn part is chamfered. Where the blade is inserted into the handle, wood putty is applied to protect knives against water and other things that cause damage to the steel.
This knife does not carry over food smells and is very easy to clean and care for. In addition, not only it is fairly easy to sharpen but it prevents steel-smell after sharpening, allowing chefs to focus on cooking instead of just maintaining the knife.
(Product Summary: SANDVIK19C27 steel; Honyaki process; sharpening: mirror polish; HRC: 60 to 61 HRC)
Suisin Inox Western Style (Molybdenum)
This is a professional western style knife made of AUS 8 (8A) with great rust-resistance. This type of knife is not easily chipped and the edge holding is great because the knife contains 0.10% - 0.25% of molybdenum that adds structural strength to steal alloys. This knife is easy to sharpen, making it a very user friendly knife.
Western style knives are usually automatically sharpened by machine. However, Suisin forges and its western knives within its workshop (the process called 刃合わせ, Haawase). This process allows for early detection of defects prior to shipping. In addition, Suisin puts the nakago (中子, “root” part of blade) into the handle and then hand-polishes them to eliminate any gaps between the tang and handle.
Product Summary: AUS 8 (8A); made out of one piece of steel with a welded bolster; black and brown western handle (Japanese cherry burch); 58 HRC.
About an INOX Steels (Stainless Steel)
The steel materials used for INOX-Honyaki are Swedish steel (a product made by Sandvik), 19c27 (0.95% carbon, 0.40% silicon, :0.65% manganese, 13.5% chrome). The steel was designed for use in knives.
The steel used for INOX-Western style is AUS8 (8A), made in Japan. (8A contains 0.8% carbon, 0.3% silicon, 0.65% manganese, 13-14% chrome, 0.1-0.3% vanadium 0.25% molybdenum). This is the most common steel used for western style kitchen knives in Japan.
Suisin Carbon Western Style
These knives are made with SK steel and, as carbon steels often do, need care for rust protection. However, they take a very sharp edge and cut really well. Today, more than 80% of western style knives in the Japanese market are stainless, and yet so many chefs look for carbon steel that promises great edge holding and sharpness.
Carbon Western knives can be difficult to deal with (take care, use, etc). Therefore Suisin uses Japanese steel (at 58HRC) to maximize its performance and ease of use, instead of using white or other types of steels that are harder to manage and care for.
Product summary: Hitachi Yasuki Hagane or Japanese steel (SK); made out of one piece of steel with a Welded bolster; HRC: 58).
About carbon steel material
These are steels made by Hitachi Steel Company that Suisin use for their carbon kitchen knives.
- Aoniko -
Carbon: 1.00-1.10%
Silicon:0.10%
Manganese:0.20%
Chrome:0.20%
Tungsten:1.00%
Products using Aoniko: SUISIN Aoniko Suminagashi series; SUISIN Aoniko series; SUISIN HAYATE series
-Shironiko-
Carbon: 1.00-1.10%
Silicon:0.20%
Manganese:0.30%
Chrome:0.00%
Tungsten:0.00%
Products using Shironiko: SUISIN Shironiko series; SUISIN AYA series
- Shirosanko -
Carbon: 0.80-0.90%
Silicon:0.20%
Manganese:0.30%
Chrome:0.00%
Tungsten:0.00%
Products using Shironiko: SUISIN SAKIGAKE series
-SK -
Carbon: 1.00-1.10%
Silicon:0.35%
Manganese:0.35%
Chrome:0.00%
Tungsten:0.00%
Products using SK: SUISIN Western Style knife series
Suisin Ginsanko Series
Hitachi Yasuki Gingami Sanko is used for this series, and it goes though a traditional forging process. This series has become very popular recently.
Suisin’s Ginsanko Series has a very similar feeling to the more traditional carbon Japanese style knives, but it is also rust-resistance. The age when rust-resistant steels cannot be sharpened easily has passed – today we have various Toishi on the market and this series can sharpen as easily and perform as well as carbon steel knives.
The Ginsanko series is made by laminating a softer stainless steel to the harder Ginsanko cutting edge. Its shape is made by forging and stretching the steel; thus its molecules are broken down just as carbon steel and can attain smooth and sharp edge. It is commonly said that forging or pounding does not change stainless and other stainless-related steels’ performance. However, Suisin firmly believes that there is a significant difference made by this forging process on stainless knives as well.
Suisin recommends this series to people who use knives in a situation where things rust easily.
Product Summary: Hitachi Yasuki Hagane Gingami Sango; Forging (Kido finish); Octagon handle; 60 to 61 HRC
Suisin Shiro Niko Series
This series is made by Hitachi Yasuki White #2 (W2) and forged with low heat. This is the most widely-used series by professional chefs.
Suisin’s W2 has high purity and can attain take a very sharp edge. Because the steel is pounded many times through the forging process, molecules are broken down and give strength to steal alloys. This makes Suisin W2 particularly long-lasting compared to other W2 (note: Blue 2 lasts longer in comparison to White).
Even with a brief and simple sharpening, this series is really easy to sharpen on stones and take a very keen edge. This series has reasonable pricing and can satisfy both beginners and professionals.
Product Summary; Hitachi Yasuki Hagane Shirogami Nigo B;Awase Bocho process; Honkasumi Sharpening (Kido Finish); 59 to 60 HRC