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Thread: Suisin INOX vs Suisin INOX Honyaki

  1. #11
    i thought inox was short for inoxidable.

  2. #12
    Quote Originally Posted by Matus View Post
    Thanks, I actually did not know what 'honyaki' means (and did some googling afterwards). The information on the steel is very valuable - for some reason I got the impression that the cheaper Suisin INOX knives are also made from the 12c27 (which seemed possible since my Mora 2000 is also made from 12c27, costs €25 and is really good).

    So - once I was enlightened, how is the AUS-8 from Suisin? is it worth it for its price? I mean, I have not heard too much praise for AUS-8 so far (word of hunting knives though)
    As has been written here many times, how good a certain steel is depends on how it's treated. The same steel used by different makers can be drastically different.

    That being said, I used the Suisin INOX western and liked the performance of that knife more compared directly to a CarboNext. It's a little thinner, felt more balanced in the hand, cut through many items more smoothly than the CarboNext. I did not sharpen it so I can't comment on how long it held an edge, etc., but after using one for a week almost daily, I felt that the edge retention for a home cook is sufficient. I was also more impressed with the performance of the Suisin INOX Western than a Hiromoto.

    I would personally choose the Suisin INOX Western over many other knives at similar prices.
    Michael
    "Don't you know who he is?"

  3. #13
    Quote Originally Posted by berko View Post
    i thought inox was short for inoxidable.
    I believe it is. But Japanese makers seem to commonly identify knives made of stainless steel as "Inox."
    Michael
    "Don't you know who he is?"

  4. #14
    Senior Member Matus's Avatar
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    sorry, double post because of problems with internet connection

  5. #15
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    Quote Originally Posted by mhlee View Post
    I believe it is. But Japanese makers seem to commonly identify knives made of stainless steel as "Inox."
    As do the French makers:

    “I hear and I forget. I see and I remember. I do and I understand.”

  6. #16

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    Quote Originally Posted by TheDispossessed View Post
    the IH...is quite thin and hard. it is superbly ground if you are a righty and may be the benchmark knife for stainless wa-gyuto laser and such.
    It's very good, I've had mine for about 18 months and it's still a joy everytime I pick it up.

    While I haven't used one, I understand that JKI's Gesshin Ginga is almost as good, but a much better value.
    Remember: You're a unique individual...just like everybody else.

  7. #17
    Senior Member labor of love's Avatar
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    ginga and suisin are equally good in my opinion, their strengths are just little different.

  8. #18
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    Quote Originally Posted by Zwiefel View Post
    The SIH are not true honyaki, merely monosteel knives.

  9. #19
    Quote Originally Posted by Pensacola Tiger View Post
    As do the French makers:
    Don't forget, a certain Swiss maker even integrated it into their name:


  10. #20
    Senior Member brainsausage's Avatar
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    I've always presumed that the Inox was a carry over from French smiths in regards to the Japanese application, especially in regards to the fact that most gyutos have a heavily influenced sabatier profile.
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