Junro Aoki, the second son of the Aoki Knife Craft family, was eager to step apart from his family to create his own cherished knife brand. During the twenty years, he spent learning his craft, the young and energetic knife craftsman dreamed of someday creating knives that would combine the traditional qualities of Sakai-style knife-crafting techniques with more modern designs. In 1990, Mr Aoki realised his dream and created the Suisin Collection
These knives are made of a unique combination of Inox high-carbon steel, chromium and molybdenum that gives them superior rust resistance. Hand finishing provides long-lasting sharpness.
GYUTO (Gyu – cow & To – sword):
This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.
Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.
Normal length – 180mm to 300mm.
Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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