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Special of the Day

 

Use the code "JKISPECIALS" to get 10% off of these knives at checkout.

 

 

The Suisin Inox Western series is the workhorse of the Suisin family. The blades are on the more tough and more durable side and are well suited for busy professional kitchens. They are similarly thin behind the edge and thus deliver a similar cutting performance. Edge retention is shorter-lasting than the Honyaki series, but the blades are less brittle. The handle is made of two-tone pakkawood with great fit-and-finish.

 

 

The INOX Honyaki series is very thin behind the edge. This lends the knives an astounding level of cutting performance. They fly through food with so little resistance, "like a hot knife through butter" doesn't even fully describe it. This petty is longer than most, so it can handle a larger volume of produce at a single time. The length also lends it well to smaller slicing tasks. The handle is made of ichii (yew) wood and has a unique semi-octagonal construction. There are five facets running from the left to the right side of the handle and the bottom is comfortably rounded.

 

 

The INOX Honyaki series is very thin behind the edge. This lends the knives an astounding level of cutting performance. They fly through food with so little resistance, "like a hot knife through butter" doesn't even fully describe it. This sujihiki is great for livestock and especially fish proteins. It moves through muscles without marring or matting the flesh and leaves fish with a glossy sheen. The handle is made of ichii (yew) wood and has a unique semi-octagonal construction. There are five facets running from the left to the right side of the handle and the bottom is comfortably rounded.

 

 

The INOX Honyaki series is very thin behind the edge. This lends the knives an astounding level of cutting performance. They fly through food with so little resistance, "like a hot knife through butter" doesn't even fully describe it. This gyuto is pretty long so it can handle a larger volume of produce at a single time. The length also lends it well to slicing tasks. The handle is made of ichii (yew) wood and has a unique semi-octagonal construction. There are five facets running from the left to the right side of the handle and the bottom is comfortably rounded.

 

 

This deba is part of the single bevel line of Suisin's INOX Honyaki series. These knives have excellent toughness and durability. Although subsequent sharpening touch-ups are a breeze, the initial sharpening may be more time-consuming because of the toughness of the steel. The craftsmen of these knives always recommend using a microbevel on the edge. The edge retention is good, definitely longer lasting than White #2 steel. The handle is made of ichii (yew) wood and has a unique semi-octagonal construction. There are five facets running from the left to the right side of the handle and the bottom is comfortably rounded.

 

 

This yanagiba is part of the single bevel line of Suisin's INOX Honyaki series. Widely known for their laser-thin double bevel knives, these single bevel knives are on the thinner side of single bevel knives and carry that familial performance. These knives have excellent toughness and durability. Although subsequent sharpening touch-ups are a breeze, the initial sharpening may be more time-consuming because of the toughness of the steel. The craftsmen of these knives always recommend using a microbevel on the edge. The edge retention is good, definitely longer lasting than White #2 steel. The handle is made of ichii (yew) wood and has a unique semi-octagonal construction. There are five facets running from the left to the right side of the handle and the bottom is comfortably rounded.

 

 

This Suisin 195mm White #2 Hon-Kasumi Kamagata usuba features the engraving "Yamasho Betsuatsurae". We ended up with this by accident (as we were sent this knife with the wrong engraving). It is exactly the same as the Suisin 195mm White #2 Honkasumi Kamagata Usuba, including the handle, box, and saya. It is a very well made single bevel knife, with nice consistency in the grind, and an awesome heat treatment. Suisin has always done a good job producing their knives (picking the right craftsmen for the job). The 195mm size is a rather comfortable size for someone looking for a smaller kamagata usuba for a professional kitchen or a more normal sized one for home kitchens.  They work well for katsuramuki, sengiri, and similar cutting techniques used commonly in Japanese Cuisine.

 

 

The Aya series has excellent grind quality, making the subsequent sharpening of the knives a much easier task for the user. And finally, the knife is finished with a gorgeous mirror polish and masterful engraving. This is a single bevel knife for a right handed user.

 

 

The Suisin Damascus Takobiki is rendered in Blue #2 steel. It sharpens more easily and has superior sharpness than the other blue steels, all while having better edge retention than the white steels. Being that the takobiki is thinner than a yanagiba, it passes through denser foods (e.g. octopus, which this shaped derives its name from) with less resistance. To top it off, it has a perfectly executed damascus/suminagashi cladding that looks quite elegant. The fit-and-finish of this slicer is unrivaled.

Historically, the takobiki shape developed out of the spatial restrictions of the Kanto region (Tokyo area). Chefs would work in smaller spaces and slicing would take place while seated. Therefore, a straight cutting edge became more functional and allowed slicing to be more efficient with the restriction in movement.

 

Together, the blacksmith Kenji Togashi and knife sharpener Syuji Yamaguchi bring you the Suisin Densho 270mm Sakimaru Takobiki. These extremely talented craftsmen have created a rendition of White#1 steel that gets wickedly sharp and has better toughness than many of the other White #1 knives on the market. The Densho series has excellent grind quality, making the subsequent sharpening of the knives a much easier task for the user. And finally, the knife is finished with a gorgeous mirror polish and masterful engraving.  This is a single bevel knife for a right handed user.

 

 

Together, the blacksmith Kenji Togashi and knife sharpener Syuji Yamaguchi bring you the Suisin Densho 300mm Yanagiba. These extremely talented craftsmen have created a rendition of White#1 steel that gets wickedly sharp and has better toughness than many of the other White #1 knives on the market. The Densho series has excellent grind quality, making the subsequent sharpening of the knives a much easier task for the user. And finally, the knife is finished with a gorgeous mirror polish and masterful engraving.  This is a single bevel knife for a right handed user.

 

 

 The Hayate series was originally developed by Suisin to showcase the work of Kejiro Doi, an extremely talented blacksmith from Sakai.  His work has been in demand for years, but sadly, he retired a couple of years ago.  We've been sitting on some old stock, forged by the retired master.  Knives by Kejiro Doi-san are very rare now days... especially brand new ones.  These were also sharpened by Yukinori Oda, another retired master craftsman from Sakai.  The Hayate Light series features the same blade from the Hayate series, but comes with a ho wood handle, instead of ebony, and doesn't come with a wooden display box.  These knives are incredibly rare nowadays, and feature the work of two extremely well known and well respected craftsmen, both of whom are now retired and not producing new works.

Doi-san's work is known for its toughness, ease of sharpening, resistance to warping, and edge retention. When ordering from craftsmen, it's possible to ask for different levels of work, but this series represents both craftsman's highest end work.

 

 

 The Hayate series was originally developed by Suisin to showcase the work of Kejiro Doi, an extremely talented blacksmith from Sakai.  His work has been in demand for years, but sadly, he retired a couple of years ago.  We've been sitting on some old stock, forged by the retired master.  Knives by Kejiro Doi-san are extremely rare nowadays... especially brand new ones.  These were also sharpened by Yukinori Oda, another retired master craftsman from Sakai.  The Hayate Light series features the same blade from the Hayate series, but comes with a ho wood handle, instead of ebony, and doesn't come with a wooden display box.  These knives are incredibly rare nowadays, and feature the work of two extremely well known and well respected craftsmen, both of whom are now retired and not producing new works.

Doi-san's work is known for its toughness, ease of sharpening, resistance to warping, and edge retention. When ordering from craftsmen, it's possible to ask for different levels of work, but this series represents both craftsman's highest end work.

 

*All sales from the Special of the Day are final sales... no returns or exchanges please

 

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