Brad Gibson
07-03-2013, 11:28 PM
Hey guys,
I just got this bad boy off of another forum member and have put it through a couple weeks on the line and my roommate who is also a line cook is using it on the line as we speak.
I work in a steakhouse and ran the knife through about 20 each ribloins and striploins as well as did some filet portioning with it. I found it too long and basically unreasonable to break down tenderloins so I kept that for a smaller knife. I also use the suji to portion salmon, swordfish, and big eye #1 ahi tuna and had a wonderful time with it for those tasks as well.
I found this knife to have one of those most aesthetically pleasing shapes I have seen in a suji. Its kirisukesque tip and long lines give it a great look. I really did not enjoy the handle as much as I should but I think it is simply because it is a western and it feels a little handle heavy for my liking. I am more of a wa handled kind of guy and in the future I hope to be able to get my hands on a wa suji of the same size or longer.
I never had a problem with this but as of now my roommate has had it for about a week and a half and I saw it the other night and it has a ton of micro chips in it. Like four near the heel and one near the tip. He swears he isnt using it on any hard foods or abusing it and I trust that.
Has anyone else found a kanemasa blade being prone to chipping? Please chime in if you have had experiences with a carbon sujihiki of this length chipping on you and if you have any suggestions as to a way to sharpen it so that it would be less likely to happen again.
I have sharpened this knife on a green brick 2000 grit synthetic a baby blue 6000 grit and stropped on balsa woods with sprays.
I don't know why the knife would be chipping other than maybe the steel is prone to it or if there is something obvious to you guys that I am doing wrong in the sharpening process. I am not using any microbevels and I barely know what a microbevel is, but for some reason I thought that maybe I should put one on to strengthen it.
Thanks for your replies and taking the time to read my short review,
Brad
http://i1313.photobucket.com/albums/t548/BradGibson2/image_zpsb99dbb16.jpg (http://s1313.photobucket.com/user/BradGibson2/media/image_zpsb99dbb16.jpg.html)
http://i1313.photobucket.com/albums/t548/BradGibson2/c35e51ab-7145-4964-a0f1-7cfa60011847_zps1eaaa654.jpg (http://s1313.photobucket.com/user/BradGibson2/media/c35e51ab-7145-4964-a0f1-7cfa60011847_zps1eaaa654.jpg.html)
http://i1313.photobucket.com/albums/t548/BradGibson2/image_zpsd098dbc5.jpg (http://s1313.photobucket.com/user/BradGibson2/media/image_zpsd098dbc5.jpg.html)
http://i1313.photobucket.com/albums/t548/BradGibson2/760a4a18-522c-4fb2-963b-228aa996704c_zps60d4bfdf.jpg (http://s1313.photobucket.com/user/BradGibson2/media/760a4a18-522c-4fb2-963b-228aa996704c_zps60d4bfdf.jpg.html)
:spiteful:
I just got this bad boy off of another forum member and have put it through a couple weeks on the line and my roommate who is also a line cook is using it on the line as we speak.
I work in a steakhouse and ran the knife through about 20 each ribloins and striploins as well as did some filet portioning with it. I found it too long and basically unreasonable to break down tenderloins so I kept that for a smaller knife. I also use the suji to portion salmon, swordfish, and big eye #1 ahi tuna and had a wonderful time with it for those tasks as well.
I found this knife to have one of those most aesthetically pleasing shapes I have seen in a suji. Its kirisukesque tip and long lines give it a great look. I really did not enjoy the handle as much as I should but I think it is simply because it is a western and it feels a little handle heavy for my liking. I am more of a wa handled kind of guy and in the future I hope to be able to get my hands on a wa suji of the same size or longer.
I never had a problem with this but as of now my roommate has had it for about a week and a half and I saw it the other night and it has a ton of micro chips in it. Like four near the heel and one near the tip. He swears he isnt using it on any hard foods or abusing it and I trust that.
Has anyone else found a kanemasa blade being prone to chipping? Please chime in if you have had experiences with a carbon sujihiki of this length chipping on you and if you have any suggestions as to a way to sharpen it so that it would be less likely to happen again.
I have sharpened this knife on a green brick 2000 grit synthetic a baby blue 6000 grit and stropped on balsa woods with sprays.
I don't know why the knife would be chipping other than maybe the steel is prone to it or if there is something obvious to you guys that I am doing wrong in the sharpening process. I am not using any microbevels and I barely know what a microbevel is, but for some reason I thought that maybe I should put one on to strengthen it.
Thanks for your replies and taking the time to read my short review,
Brad
http://i1313.photobucket.com/albums/t548/BradGibson2/image_zpsb99dbb16.jpg (http://s1313.photobucket.com/user/BradGibson2/media/image_zpsb99dbb16.jpg.html)
http://i1313.photobucket.com/albums/t548/BradGibson2/c35e51ab-7145-4964-a0f1-7cfa60011847_zps1eaaa654.jpg (http://s1313.photobucket.com/user/BradGibson2/media/c35e51ab-7145-4964-a0f1-7cfa60011847_zps1eaaa654.jpg.html)
http://i1313.photobucket.com/albums/t548/BradGibson2/image_zpsd098dbc5.jpg (http://s1313.photobucket.com/user/BradGibson2/media/image_zpsd098dbc5.jpg.html)
http://i1313.photobucket.com/albums/t548/BradGibson2/760a4a18-522c-4fb2-963b-228aa996704c_zps60d4bfdf.jpg (http://s1313.photobucket.com/user/BradGibson2/media/760a4a18-522c-4fb2-963b-228aa996704c_zps60d4bfdf.jpg.html)
:spiteful: