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View Full Version : What's your favorite 300 mm sujihiki?



Rottman
04-18-2011, 06:11 PM
Hi,
I'm dabbling in knifemaking and somewhere down the line I want to try a 300 mm sujihiki. I only have a 270 Hiro AS wa suji so my question goes out to the users of the 300 variety. So what's your favorite shape/brand/model and why? :helpsos:

Thanks in advance

FryBoy
04-18-2011, 06:54 PM
Hattori FH.

Because I prefer western-handled knives, and it's awesome!

mainaman
04-18-2011, 07:27 PM
I bet it will be my new Shiogefusa , because I feel his knives have perfect geometry , heft and grind.

Miles
04-18-2011, 07:31 PM
I only have one 300 suji, the Hiromoto AS. Wish it were a wa handle, otherwise, I can't complain about it. It's been a good blade for me.

Rottman
04-18-2011, 07:50 PM
FH series sounds good.
Doug, is it in any way possible that you could post a tracing of the blade next to a ruler?

Cadillac J
04-18-2011, 11:15 PM
Konosuke white#2 mutha sucka!:ovg: I don't know what I would do without it.

http://i55.tinypic.com/fxrszn.jpg
http://i51.tinypic.com/1440m02.jpg

Cadillac J
04-18-2011, 11:19 PM
Whoops, forgot to say anything about it. The Konosuke has perfect thinness, profile and weight/balance.

The Pierre custom 300 suji that was for sale a bit ago looked to have an even flatter profile...it was different, but I really liked it. Would of purchased if my money wasn't already tied up.

FryBoy
04-18-2011, 11:30 PM
Bottom one in this photo is the 300mm Hattori FH, above it are the 270mm (top) and 230mm (middle):

http://www.japanesechefsknife.com/images/Img674.jpg

Miles
04-19-2011, 12:02 AM
VERY nice!

Larrin
04-19-2011, 12:18 AM
I've only seen one 300mm suji in person that I can remember.
http://devinthomas.com/images/gallery/CustomKnives/CFF24EF7-5056-A345-0CCB4A026D48866A.jpg

Marko Tsourkan
04-19-2011, 12:20 AM
I've only seen one 300mm suji in person that I can remember.
http://devinthomas.com/images/gallery/CustomKnives/CFF24EF7-5056-A345-0CCB4A026D48866A.jpg


That one burns into one's memory, doesn't it? :)

M

Mattias504
04-19-2011, 12:48 AM
For me, its my Nenox suji. Its 285 but pretty dern close.

WildBoar
04-19-2011, 10:43 AM
From Pierre:

https://lh5.googleusercontent.com/_kNvxNOvmX4s/TTx0IwCxS1I/AAAAAAAAAII/loVywy4cu0w/s640/IMG_0951.JPG

FryBoy
04-19-2011, 12:36 PM
FH series sounds good.
Doug, is it in any way possible that you could post a tracing of the blade next to a ruler?
Couldn't post this to my photo site yesterday -- here's a rather crappy photo with a ruler as you requested:

http://rdcollins.smugmug.com/Other/Kitchen-Knives-Cookbooks-etc/Hattori-300mm-Suji/1257729921_QJkhBnS-X.jpghttp://rdcollins.smugmug.com/Other/Kitchen-Knives-Cookbooks-etc/Hattori-300mm-Suji/1257729921_QJkhBnS-XL.jpg

Rottman
04-19-2011, 01:03 PM
Thanks Doug.
Shapewise Pierre's suji looks very close to the FH.

UglyJoe
04-19-2011, 01:45 PM
Really hard to beat Salty's Masamoto.



http://www.youtube.com/watch?v=XJ5BffjMOGM&feature=related

mainaman
04-19-2011, 01:49 PM
Really hard to beat Salty's Masamoto.


just wondering why?

UglyJoe
04-19-2011, 01:50 PM
? I like it?

mainaman
04-19-2011, 01:51 PM
? I like it?
have you tried it?

UglyJoe
04-19-2011, 01:54 PM
Nope.

Cadillac J
04-19-2011, 02:15 PM
As cool as the Masamoto suji is, it's not a 300mm that Rott is looking for.

That honyaki looks badass and is a sweet piece of work though...but I'll stick with my Konosuke 300mm for under $275 on my budget.

Mattias504
04-19-2011, 04:40 PM
As cool as the Masamoto suji is, it's not a 300mm that Rott is looking for.

That honyaki looks badass and is a sweet piece of work though...but I'll stick with my Konosuke 300mm for under $275 on my budget.

+1 on the Konosuke. I don't really see how many sujis out there could possibly top it.

Kyle
04-19-2011, 05:47 PM
I have a 270mm Konosuke suji and it's great but I'm too scared to really use it for BBQ. First off, it feels like the edge is too delicate to handle the crust/bark on a brisket and it's also so thin and flexy that I almost don't feel secure using it for slicing a brisket. Am I being too much of a wuss and should stop babying it or is that just one of the downfalls of having such an anorexic knife? I use a Kanemasa suji for brisket at the moment.

Mattias504
04-19-2011, 08:09 PM
I say stop being a wuss. I've used my Konosuke for all kinds of stuff including filleting smaller fish. It can handle it. :)