Looking to add a Suji to my lineup. Right now I'm contemplating these two models:
Thus far, I'm leaning towards the Zakuri, as it's a carbon blade, and I've found that the tips of slicers tend to get chipped, if not by myself, than by someone else in the kitchen who doesn't understand how to care for a knife.
Anyone have any experience with these? Any suggestions or other options i should consider?
what are you gonna slice with it?
the takobiki seems too flat for general slicing.
if it's for serrano hams and such it would be great, i think.....
Just looking for a great line knife...
i'd get a suji instead of a takobiki. =D
maybe call up jon and ask for for advice
Guess I'm not necessarily familiar with a takobiki, it came up under the suji's on Jon's page. Do they have a more specific use?
Also, anyone have any experience with this knife?
Curious to know if the AUS10 steel is worth the extra $$...
i have a 240 zakuri sujihiki and like it pretty much. the blue steel takes and holds an extremely good edge and for the money its a very good value i guess. cant go wrong with the zakuri. nevertheless i just bought a yoshihiro 270 "high carbon hagane" sujihiki which the seller told me is white no2.
it arrived yesterday and besides the two-coloured handle and the single bevel it had i like it pretty much till now. couldnt use it that much yet because im on holiday, but if it proofs to be white steel then this is a steal...
Looks very nice!
Originally Posted by berko
greatest thing is, the seller sent it as a "gift", so i didnt have to pay any import taxes on it.