|酔心 本霞 • 白二鋼|
The Suisin Saika knives are 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 is gradually retiring from the knife making role and have his son, Itsuo, take over his position. 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-niko 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 #2 (Moisture and acidity will cause discoloration or rust)