Sakigake’s impression

We received some impressions from a customer who purchased the SUISIN Sakigake. We’ll refer to them as “○○” for privacy.
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I’m ○○, the one who recently ordered the SUISIN Sakigake. It arrived as scheduled on the morning of the 25th. I immediately tried filleting fish with it, and it cuts so sharply it’s almost scary (lol). Even though I’m not very skilled at filleting, it’s incredibly easy to use compared to my previous knives. I tried some sashimi, and the texture was completely different. Since it’s such a good knife, I’m determined to practice sharpening properly. I always enjoy reading your features and blogs—they’re incredibly helpful. Keep up the great work!
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It’s truly heartening (＾＾) Thank you so much. The feedback about the different texture of the sashimi indicates the relationship between a well-sharpened knife and the cut surface. In the past, I had the opportunity to compare and taste different knives with a customer who came from Tokyo at Uedaya. Shamefully, I couldn’t discern the differences with my palate, but I could visually see the variation in the state of the sashimi when dipped in soy sauce. Your support for our blog and features is greatly appreciated. The SUISIN Sakigake special set is running low in stock.

For professional chefs, we also offer professional sizes: the 270mm Yanagi-ba Sakigake and the 300mm Yanagi-ba Sakigake. For more details, please inquire.

• 2009-02-26