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Suisin Hayate Yanagi by Keijiro Doi
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Price per Item: $938.00 – $1,000.00
  
  
  
 
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Suisin Hayate Yanagi by Keijiro Doi
Item #: HSU-HAKYA
Size: 3 sizes available
Style: Sashimi Slicer
BLACK FRIDAY: Save 15% off KNIVES & KNIFE ACCESSORIES with promocode "ONEDAY14"!
270mm : OUT OF STOCK
Specifications

Style

Yanagi

Forged by

Kejiro Doi

Steel Type

Ao-ko
(Blue Steel)

Classification

Hongasumi

Saya Cover

Wooden Magnolia Cover Included

Blade

Single Edge

Blade Length

10.5" (270mm), 11.7" (300mm), 14.0" (360mm)

Handle Material

Ebony Wood

Bolster Material

Water Buffalo
(Bolsters are made from natural horn therefore colors may vary)

*HRc

62

* Hardness Rockwell C scale

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.

Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

Master Artisan in Traditional Blacksmithing Arts, Mr. Keijiro Doi entered the world of Sakai City's traditional hand-forged knife crafting at the age of nineteen as an apprentice to his father, Kazuo Doi. Determined to master his chosen art, the younger Doi applied discipline and hard work to achieve the highest level of craftsmanship, perfecting his skill in the most challenging area of low temperature forging and producing the singularly sharp blades indispensable to professional chefs. In particular, Doi has received great praise from top caliber chefs throughout Japan for his masterful use of ao-niko or No.2 Blue Steel, an especially high performance material that is extremely difficult to forge. Doi lives and works by his motto, "A good craftsman never stops learning about his art," and has been improving his technique daily for 60 years. Keijiro Doi is proud to announce the apprenticeship of his son Itsuo, who hopes to carry on the tradition of Japanese hand forging.

The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.

Originated in Kansai (Osaka) region.

General knife care tips and warnings

  • Carbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
  • Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
  • Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
  • We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
  • It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
  • Please always use sharpening stones to sharpen traditional Japanese knives.  

For more information different types of stones, please check our pages on or sharpening tips

•••••••••••••••••••••••••••••••••••••••••••••

Caution

Korin will not accept returns on damaged knives, please be cautious when inspecting carbon knives with wet hands. In the event you receive a rusted knife, please call customer service within 48 hours of arrival, and we will be happy to assist you.

注意

  • 鋼は錆び易いため、使用後は必ず布等で拭いて下さい。
  • 酸性の物を切った際には、変色する場合がございます。

请注意

  • 纯钢刀不防锈。请保持刀身干净,干燥以防止生锈。
  • 酸性的食材会导致纯钢变色。

Precaución

  • Los cuchillos de carbón son propensos a oxidarse. A modo de evitar dicho comportamiento, se recomienda limpiar la superficie con un trapo limpio y seco después de cada uso.
  • Cortar ingredientes ácidos puede generar la decoloración del cuchillo, pero ello no significa que la calidad de la cuchilla se vea afectada.


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Item #: HA-SAYA-Y
Size:
Left handed sayas are special order items. Please contact custserv@korin.com for pricing.
BLACK FRIDAY: Save 15% off KNIVES & KNIFE ACCESSORIES with promocode "ONEDAY14"!
List Price: $
Price per Item: $20.00 – $50.00
  
  
 
Item #: HA-SAYA-KG
Size: 4 Sizes Available
BLACK FRIDAY: Save 15% off KNIVES & KNIFE ACCESSORIES with promocode "ONEDAY14"!
List Price: $
Price per Item: $2.95 – $4.25
  
 
Item #: HA-1076
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BLACK FRIDAY: Save 15% off KNIVES & KNIFE ACCESSORIES with promocode "ONEDAY26"!
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Size: 8" x 3" x 1"
BLACK FRIDAY: Save 15% off KNIVES & KNIFE ACCESSORIES with promocode "ONEDAY21"!
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Item #: HA-1008
Size: 3.8oz
100% Japanese Camellia Oil
BLACK FRIDAY: Save 15% off KNIVES & KNIFE ACCESSORIES with promocode "ONEDAY14"!
List Price: $11.00
Price: $11.00
 
Item #: HA-BG101
Size: Closed: 20.5"W x 6.5"L / Open: 19"W x 20.25"L
BLACK FRIDAY: Save 15% off KNIVES & KNIFE ACCESSORIES with promocode "ONEDAY14"!
List Price: $28.50
Price: $28.50