oh and one more thing, with the objective of a suji as an all arounder, for convenience sake i'd suggest stainless or semi-stainless.
A couple of thoughts. I worked with a kid at a kaiseki restaurant whose knife work was impeccable, i mean really really good and he only ever
I used a Carter 210 Sujihikis again this year. Or I think that would be the right designation for it. double bevel blade on a traditional handle. It has
I might have something like that in January.
The handle on #2 is spalted maidou burl I just got back from stabilizing.