Features

A masterpiece that achieves the delicate sharpness required by Japanese chefs and the smooth and elegant feel of use.
A professional Japanese knife series that uses high-purity Swedish INOX steel and is resistant to rust.

Compared to the hardness of 63HRC for carbon steel Honyaki knives, the hardness of INOX Honyaki Japanese knives is set at 61HRC.
This is a hardness setting that seeks sharp sharpness and ease of sharpening.
The blade is sharpened by hand by a traditional Sakai craftsman.

Since SUISIN INOX is sticky, once Honbatsuke is used, just polishing the blade edge with a finishing whetstone will restore the sharpness.
（Depends on usage）

Not only does it reduce the sharpening burden on the cook, but it also is not the iron smell that carbon steel has when sharpening.
and hygienic the smell of food does not remain on the knife itself.

The handle is a semi-circular that is gentle on a chef’s wet hands. To make it easier to determine the angle, the upper part of the handle is left with a corner, and the part that hits the finger is rounded. In addition, the corners of the water buffalo ring are chamfered to fit gently in the hand.
The gap between the handle and the knife is filled with resin to prevent water from entering.

This is a well-thought-out knife that allows busy on-site chefs to concentrate on cooking.

Also, if you use the recommended finishing whetstone for INOX, you can get the same sharpness as Aoni steel and Shironi steel, so the sharpness lasts longer.

It is a gem that I would like to use for first-class chefs aiming for the mainstream in the future.