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Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
  • Suisin Densho Shirogami 1 Sakimura Takohiki
Suisin Densho Shirogami 1 Sakimura Takohiki

Suisin Densho Shirogami 1 Sakimura Takohiki

$807.00 $881.00

刀匠Blade Smith: 富樫憲治 Kenji Togashi
鋼材Steel：白一鋼
硬度：64HRC
刀刃結構 Bevel: 片刃 Single
總長 Full Length: ~457mm
刃長 Blade Length: ~296mm
刃高 Heel Height: ~29mm
背厚 Spine Thickness: 4~2mm
重量 Weight: ~187g
手柄 Handle: 朴六角半丸水牛柄 Ho Wood Octagonal
鞘 Saya: 上朴鞘丸穴型 Ho Wood

The SUISIN Densho series was created to adapt to modern chef’s kitchen environment. By incorporating traditional production methods that have been passed down, modern technology, and Mr. Togashi’s experience, we have succeeded in creating the ultimate Japanese kitchen knife that is sharper and holds an edge longer. Despite the production of many superior steel materials in modern times, chefs who seek the sharp, smooth edge of traditional carbon steel knives have not ceased.

With the change of times, the kitchen environment has changed as well, and cutting boards have changed from wooden to polyethylene. In line with these environmental changes, Japanese chef knives made with traditional methods have also evolved.

This is a highly recommended masterpiece for all chefs who aim to become masters of Japanese cuisine. We believe that this quality should be passed down to future generations, and therefore named it “Densho”, meaning “tradition”.

Steel Info

Stainless Steel

Stainless steel offers strong rust resistance and is relatively easy to maintain, making it ideal for both home kitchens and busy professional environments. However, stainless steel is not completely rust-proof. Exposure to high humidity over extended time can still corrode the steel. After cleaning, please dry the blade immediately and ensure it is completely dry before storage. 

Carbon Steel

Carbon steel generally contains little or no chromium, which makes it less resistant to rust. It is recommended to keep a slightly damp towel handy to wipe the blade regularly during use to maintain cleanliness. Before storage, apply a thin coat of knife oil to help prevent rust. Over time, a natural patina will form, turning the blade grey blue-ish. It actually helps protect the blade from corrosion. 

Nowadays, many carbon steel knives feature stainless steel cladding. In these cases, only the exposed cutting edge and spine require extra attention. However, if the cladding is made of soft iron, the entire knife remains susceptible to rust and should be handled with care.

 The table below provides a simple classification of stainless steel and carbon steel

 

Stainless Steel

Carbon Steel

Hardness <HRC60

440C, MV

SK

AUS-6, AUS-8

 

Hardness HRC60-63

AUS-10

Shirogami (White 1, White 2)

Hyper MV

Aogami (Blue Super, Blue 1, Blue 2)

Cobalt Special, Coreless

 

Swedish Steel

 

Ginsan (Silver 3)

 

VG-1, VG-2, VG-5, VG-7, VG-10, VG XEOS, VG10W

 

ATS-34, ATS-314

 

SLD*, SKD-12*

 

SG-2, SRS-13

 

Hardness >HRC63

SPG STRIX

Chromax

ZDP189

HAP40

*These steels contain slightly less chromium and are often referred to as semi-stainless, yet still offer good corrosion resistance.

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