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View Full Version : 330mm Suji - an Overkill?



Marko Tsourkan
11-17-2013, 01:21 PM
Don't see this size often. Is it an overkill compared to 300?

marc4pt0
11-17-2013, 01:45 PM
For me to use? Probably. To look at and swing around? NAHHHHH!!!
But I'm sure there are a lot of folks here who would love it

turbochef422
11-17-2013, 02:09 PM
I would use one.

Marko Tsourkan
11-17-2013, 04:04 PM
OK, then I shall make one in AEB-L.

CanadianMan
11-17-2013, 04:20 PM
I would use one, that would be the biggest size I would use for a slicer. It would probably be more like a Ferrari, where I only bring it out on special occasions or when I just feel like playing.

mkriggen
11-17-2013, 04:33 PM
A 330 Marco suji? Uh...sweet!:pirate1:

Be well,
Mikey

Marko Tsourkan
11-17-2013, 04:53 PM
I have a piece of AEB-L long enough for 330mm suji. If I make a shorter knife, I would waste a section.
This would be the longest suji I ever made.

M

marc4pt0
11-17-2013, 05:01 PM
Somebody is going to get a great score here

Marko Tsourkan
11-17-2013, 05:19 PM
The longest suji I have made was 300mm and I think I make it 39mm tall. With extra 30mm should I go a little taller or keep it around 39mm?

Dusty
11-17-2013, 06:28 PM
Extra height would make the length feel less whippy, the only 330 I've used was 42 at the heel and it didn't feel too high.

EdipisReks
11-17-2013, 07:01 PM
I've owned 300mm sujis. I've never thought they were too long, but I also don't think that adding a bit even to that would be bad, as long as the blades were stiff. The 300mm one I last owned, a Konosuke, was something like 44mm at the heel, if I remember correctly. That was a pretty usable knife for a variety of tasks, just too floppy.

Marko Tsourkan
11-17-2013, 07:07 PM
Cool, thanks Jacob -

I am going to grind this one pretty stiff on the spine.

EdipisReks
11-17-2013, 07:30 PM
Should be nice, and easier than most to sharpen.

turbochef422
11-17-2013, 08:10 PM
a little extra height never hurts. i actually look for 300-330mm sujis and there arent many. with the stuff i do at work i use a vintage 300mm stainless now and vouch i will only use stainless when it comes down to a big suji

pleue
11-17-2013, 08:21 PM
I have 2 300 sujis (martell and fowler) and love both. I have a 330 yanagi and do appreciate the length though it doesn't come to work with me everyday. A little height is nice like my martell and it's preferable that it's stiff imo.

Marko Tsourkan
11-17-2013, 08:29 PM
This one is not going to be overly tall - 40mm. By the time I settled on a profile, all it was left was 40mm.

ecchef
11-17-2013, 08:42 PM
I'd say 40mm would be about the minimum for a suji of that length. I'm currently alternating between a Martell and a Catcheside (300 & 305mm) and sometimes wish for a bit more length. My only suggestion would be to keep the nose down and profile kind of flat. On a 330, you'd have to raise the handle a lot for the front 3rd to make board contact if the profile had much curve..

Marko Tsourkan
11-17-2013, 08:59 PM
Well, will see how this turn out. I can always make it shorter.

M

Marko Tsourkan
11-17-2013, 10:54 PM
I'd say 40mm would be about the minimum for a suji of that length. I'm currently alternating between a Martell and a Catcheside (300 & 305mm) and sometimes wish for a bit more length. My only suggestion would be to keep the nose down and profile kind of flat. On a 330, you'd have to raise the handle a lot for the front 3rd to make board contact if the profile had much curve..

Would it make sense to offset the handle a little bit, so you don't have to raise the handle a lot? I am a little concerned about flattening the profile on this lengh a suji.

M

ecchef
11-18-2013, 12:42 AM
I don't think you'd have to flatten it that much (or at all) if the tip was at or near the longitudinal centerline. I think that would extend the flat part of the edge automatically or make the arc of the blade less pronounced, depending on how far back it starts. I'm not talking takobiki dead flat, or a full on wharncliffe nose. Does this sort of make sense, or am I way off the mark?

JohnnyChance
11-18-2013, 04:08 AM
I'd rock one.

Marko Tsourkan
11-18-2013, 09:04 AM
I am going to take a pic of the profile and have you chime on it. The profile I made is a typical profile seen on shorter sujis.

Bill13
11-18-2013, 07:44 PM
Marko your pm is full:bigeek:

Marko Tsourkan
11-18-2013, 08:08 PM
Please send me an email to anvlts@gmail.com.

Thanks,

M

Bill13
11-18-2013, 08:52 PM
Will do. Don't know if they limit vendors but my 50 limit gets filled up quickly!

Jim
11-18-2013, 10:27 PM
Skip the 330 and go straight to a 360, just make sure its got some backbone for slicing up those steamboat roasts..... Seriously.

Marko Tsourkan
11-18-2013, 11:43 PM
330 looks pretty menacingly long.

chefcomesback
11-18-2013, 11:55 PM
Marko will you make that suji with the sword tip like tanto ?

Notaskinnychef
11-19-2013, 01:39 AM
well we hear a lot about 3xx sizes (granted most are 300 and 330's) but I think if you got to a 400, then you have a whole new segment of beastly, it starts with one number bigger after all :)

apathetic
11-19-2013, 10:20 AM
Skip the 330 and go straight to a 360, just make sure its got some backbone for slicing up those steamboat roasts..... Seriously.

:plus1:

If you're going over 300, might as well go a full level over

Marko Tsourkan
11-19-2013, 11:11 AM
Long knives take longer to make, so at this time I don't have plans to make them part of the product line.

cookinstuff
11-19-2013, 03:03 PM
This is going to be good. Marko, go for it, I have a 360 yanagi, a 330 yanagi, and 300 yanagi. My shigefusa 360 is a joy to use, but it's a thin yanagi with no flex obviously. There is nothing too long about a 330 or 360 if you are on a big slicing station, when you slice a full roast with a single draw cut, I don't see what's to complain about really, would be curious to give a suji a go in that size. But, I personally have no need, most of the meat I slice comes out of a pan, off the grill or out of an immersion circulator and hardly requires more than my 240 suji. I'm sure somebody out there is just salivating over the idea of this knife though hehe, have fun making it, because I bet you are going to be bugged for more than one.

Marko Tsourkan
11-19-2013, 04:49 PM
20353

JohnnyChance
11-19-2013, 05:03 PM
Looks pretty enticing to me.

turbochef422
11-19-2013, 05:43 PM
Nice

ecchef
11-19-2013, 07:13 PM
Yup.

cookinstuff
11-19-2013, 07:44 PM
ooohwee!

Flyingpigg
11-22-2013, 12:37 AM
I work as a baker at one of my jobs, and I'd love to have something like this. I'm a bit weird though as I prefer to use a knife to cut my dough instead of a dough scraper, but I spend a lot of money on knives so I'm damn well going to get my use out of them. I'd also like to have a 330 mm sujihiki to use for cutting cakes as I prefer to use a medium grit sharpened sujihiki (1200-2000) instead of serrated knives like many bakers do to reduce crumbs.

Marko Tsourkan
11-22-2013, 09:52 AM
20433

Here is a little brother (270mm) of the big boy. Believe it or not, but grinding a suji is more time consuming than grinding a gyuto. You don't have as much height, so to keep it straight on the edge takes some effort on a monosteel. Very happy how this one turned out.

AEB-L, S grind.

Excuse a gloomy morning picture.