Houcho Suisin Inox Western-Style Knife, 9.4-in
Last updated: December 9, 2020
The Houcho Suisin Inox Western-Style Knife, 9.4-in boasts a rich wooden handle with a full-tang and a blade that is slightly shorter than some competing Sujihiki blades, making it ideal for use in home kitchens as well as bars or restaurants.
We looked at the top Sujihiki Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Sujihiki Knife you should buy.
Product Details
Key Takeaway: The Houcho Suisin Inox Western-Style Knife, 9.4-in is fantastic for use in a home-kitchen due to the blade length.
In our analysis of 32 expert reviews, the Houcho Suisin Inox Western-Style Knife, 9.4-in placed 10th when we looked at the top 12 products in the category. For the full ranking, see below.From The Manufacturer
In additions to carbon, silicon, and manganese, SUISIN INOX Western style series blades also contain chromium and molybdenum. They are recognized for excellence in both rust resistance and sharpness. All blades in the SUISIN INOX Western style knife series are hand sharpened using the honbazuke method, guaranteeing an edge that is already extremely sharp when you place your order. SUISIN INOX Western style knife handles will conform well to the palm of your hand. They are secured firmly with rivets and standoffs, offering weight and stability, and a comfortable, rounded grip. The palm-conforming shape will make this knife your favorite for a long time to come
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
