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pumbaa
02-23-2012, 12:15 AM
So I was dead set on a suji, but now I am thinking about maybe a scimitar. I am wondering under $100 should I go for a scimitar or should I swing for a used Suji/Fujiwara Suji. I break down meat at work from pork racks to teres major beef shoulder. I have a boning knife and I have a 240mm chef and a 270mm yanagi so it is not a huge necesity but I WANT A NEW KNIFE haha.

sachem allison
02-23-2012, 12:22 AM
So I was dead set on a suji, but now I am thinking about maybe a scimitar. I am wondering under $100 should I go for a scimitar or should I swing for a used Suji/Fujiwara Suji. I break down meat at work from pork racks to teres major beef shoulder. I have a boning knife and I have a 240mm chef and a 270mm yanagi so it is not a huge necesity but I WANT A NEW KNIFE haha.
If you can wait a week or two, I am going to be putting up some of my antique and vintage scimitars in the B/S/T section. we are talking old.

pumbaa
02-23-2012, 12:27 AM
What would the price point on those be? I am a line cook, and as someone in the industry you know that means I am broke.

tkern
02-23-2012, 12:34 AM
If you can wait a week or two, I am going to be putting up some of my antique and vintage scimitars in the B/S/T section. we are talking old.

Prediction: The vintage scimitar Son puts up will be the fastest sale on this site. Smoke the 7 minute record that currently stands.

As for the suj/scimitar decision: If you're not breaking down large piece of meat i.e. beef sides, whole pigs, goats, etc, then you probably don't need a scimitar and a suj. will suit you just fine. But on the other side, scimitars are just fun to have.

hax9215
02-23-2012, 12:40 AM
About the only reason to have a scimitar is cutting steaks or breaking down meat, but if that is what you are doing they far surpass slicers.

Hax the Cook CLEAVERS RULE!!! :D

pumbaa
02-23-2012, 12:42 AM
This is where it is tough for me. I break down meat now but getting more into pastry I will be splitting cakes, and such where a Suji is much better. Decissions Decissions.

tkern
02-23-2012, 12:45 AM
My suj. is my cake cutting knife too.

JohnnyChance
02-23-2012, 12:52 AM
Suji will be more versatile, but the scimitar will work better for butchery. You should be able to get a used or even new scimitar for $50 or less (like here (http://www.webstaurantstore.com/victorinox-12-scimitar-knife-w-fibrox-handle/35340630.html?utm_source=Google&utm_medium=cse&utm_campaign=GoogleShopping)) so if you can expand your budget a bit, or buy one, wait a bit, and then the other, you can still end up with both.

sachem allison
02-23-2012, 12:52 AM
What would the price point on those be? I am a line cook, and as someone in the industry you know that means I am broke.

have you been paying attention around here? never ask me that question! I don't have an answer, but I always take care of the broke cooks.

pumbaa
02-23-2012, 01:04 AM
have you been paying attention around here? never ask me that question! I don't have an answer, but I always take care of the broke cooks.

Sorry I'm new here :O . I will look for your sales.

sachem allison
02-23-2012, 01:10 AM
not sales, when i post i will pm you and we will work something out that will make your day!

kalaeb
02-23-2012, 01:13 AM
not sales, when i post i will pm you and we will work something out that will make your day!

Hard to work out a better deal than that. Son has some very nice vintage stuff that will last another century if taken care of.

sachem allison
02-23-2012, 01:14 AM
word!

sachem allison
02-23-2012, 01:15 AM
word!

dad is sending me another 10 in forgecraft of mine, he found in a box.

kalaeb
02-23-2012, 01:18 AM
dad is sending me another 10 in forgecraft of mine, he found in a box.

Excellent!

hax9215
02-23-2012, 01:18 AM
Real heart is scarce,my respect grows.

Hax the Cook CLEAVERS RULE!!! :D

labor of love
02-23-2012, 01:57 AM
i picked up 2 vintage cimeters last week off ebay. both carbon, and one of them was henckels. $30 each shipped. even if you dont work with steaks too much, whats $30?

NO ChoP!
02-23-2012, 09:06 AM
I like my cimiter for skinning large fish, too. The curve adds to the smooth back and forth action....

boar_d_laze
02-23-2012, 10:11 AM
The obvious "scimitar" is the Victorinox/R.H. Forschner 10" Fibrox Cimeter; it's the industry's gold standard and goes for less than $35. Great, reasonably-priced practical knife.

I received one as a review sample more than a year ago, and still use it when breaking and steaking meat, and also use it for generic heavy duty stuff. If I were buying a scimitar for myself (and I'm not strapped for cash) I'd get the same blade with the Rosewood handle -- about $45.

Beyond saying it's a Forschner, I don't know what to tell you. They should be profiled more acute than the factory. They,re very easy to sharpen (on oil or water stones) take an excellent edge, and hold it very well if by "well" you mean going to the steel instead of the stones. They need lots of steeling, which I don't see as any sort of issue. Weight is good, flexibility okay, handle very comfortable.

A suji is significantly more versatile; but good sujis tend to be a lot more delicate than typical meat cutting knives.

If you're just starting to build your collection and don't have a suji, start there. If you already have a slicer/carver and are looking more for some sort of breaking/steaking specialist, I highly recommend the Victorinox/R.H. Forschner Fibrox or Rosewood Cimeters. You can't do better for the money.

With respect, an antique carbon butcher's knife is more about ownership as cutting -- that's fine, nothing wrong with it. And God knows, as someone who owns and uses at least a dozen carbon Sabatiers, I'm the last person to say there is. You can get good, old carbon very sharp very easily -- possibly sharper than a Forschner if the edge can take an acute angle; it will need a ton of steeling; and there are the usual carbon maintenance issues, plus some extra work maintaining antique, wood handles.

If money is any sort of issue, and the purchase is more about cutting than owning, go with a Forschner.

BDL

scott6452
02-23-2012, 10:20 AM
I had the same problem...so i decided to go for a hybrid, a combination of both. Here was the result...

http://s15.postimage.org/hef9mlqbf/Scimitar.jpg

ejd53
02-23-2012, 10:29 AM
Prediction: The vintage scimitar Son puts up will be the fastest sale on this site. Smoke the 7 minute record that currently stands.

As for the suj/scimitar decision: If you're not breaking down large piece of meat i.e. beef sides, whole pigs, goats, etc, then you probably don't need a scimitar and a suj. will suit you just fine. But on the other side, scimitars are just fun to have.

Even for Son, beating the one minute record for that Carter suji will be difficult,(but not impossible). We're going to need to start using a stop watch if this keeps up :biggrin:

pumbaa
02-23-2012, 10:31 AM
I had the same problem...so i decided to go for a hybrid, a combination of both. Here was the result...

http://s15.postimage.org/hef9mlqbf/Scimitar.jpg
That thing is INSANE! I see Kramer and know that thing is way out of my $$$$$$$ leauge.

scott6452
02-23-2012, 11:03 AM
Haha don't worry im not crazy enough for a Kramer yet either. It is a Stephan Fowler.

mano
02-23-2012, 11:12 AM
Suji will be more versatile, but the scimitar will work better for butchery. You should be able to get a used or even new scimitar for $50 or less (like here (http://www.webstaurantstore.com/victorinox-12-scimitar-knife-w-fibrox-handle/35340630.html?utm_source=Google&utm_medium=cse&utm_campaign=GoogleShopping)) so if you can expand your budget a bit, or buy one, wait a bit, and then the other, you can still end up with both.

I got that scimitar for my brother in law who kills and butcher deer. It's a great light-weight but robust knife that'll be available for the foreseeable future. If you're set on one, wait and see what Son has to offer then make a decision.

Otherwise, just get a sujihiki, which does a lot of things well, but I wouldn't use it for butchering anything.

slowtyper
02-26-2012, 12:45 AM
Looking forward to the vintage scimitar! now I feel like I can never leave this site for more than fifteen minutes

Andrew H
02-26-2012, 12:47 AM
You're in luck: http://www.kitchenknifeforums.com/showthread.php/5127-all-in-one-place?p=84977&viewfull=1#post84977