SUISIN Densho

Traditional Craftsmanship: Made by Kenji Togashi
SUISIN Densho

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”.