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240mm Sujihiki
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Thread: 240mm Sujihiki

  1. #1

    240mm Sujihiki







    I'd actually put my name on this one if I had the means.

    240mm sujihiki made from AEB-L. Stainless bolster, and redwood burl for the handle. I still have a few scratches to get out around the bolster, but otherwise it's all done.

  2. #2
    Canada's Sharpest Lefty Lefty's Avatar
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    Mar 2011
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    Damn!!!
    How long is the wait list??
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  3. #3
    Looks good. Maybe you should come up with a logo or name and get some of those acid etch templates like Fowler uses. Your knives are only going to keep getting better.

    I like the 240 suji as well. There aren't a lot of them, and I think a 225-240 suji makes a great line knife to use during service. Smaller than 270 gyutos so they dont take up too much space, good for slicing proteins, and can be a multi-tasker if you need some prep on the fly.

  4. #4
    Quote Originally Posted by Lefty View Post
    Damn!!!
    How long is the wait list??
    Thanks!!

    Not very long!

  5. #5
    Quote Originally Posted by JohnnyChance View Post
    Looks good. Maybe you should come up with a logo or name and get some of those acid etch templates like Fowler uses. Your knives are only going to keep getting better.

    I like the 240 suji as well. There aren't a lot of them, and I think a 225-240 suji makes a great line knife to use during service. Smaller than 270 gyutos so they dont take up too much space, good for slicing proteins, and can be a multi-tasker if you need some prep on the fly.
    Thanks!

    Yeah, I really like my short suji's. I have that 210mm Suisin Inox Honyaki petty that I absolutely love.

  6. #6
    Adam, I've noticed a lot of sujis have that kirtsuke like tip, and have wondered why. Is there a performance/maintenance reason for this style, or is it more for aesthetics and personal choice?

  7. #7
    Senior Member rockbox's Avatar
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    Nice Adam. I guess I need to start cranking on mine.
    "Insanity: doing the same thing over and over again and expecting different results." --Albert Einstein

  8. #8

  9. #9
    Quote Originally Posted by UglyJoe View Post
    Adam, I've noticed a lot of sujis have that kirtsuke like tip, and have wondered why. Is there a performance/maintenance reason for this style, or is it more for aesthetics and personal choice?
    For me, it's both. It puts a really fine tip on the knife I like to use and I like the look.

  10. #10
    Nice looking suji. That thing is T-H-I-N. nice going.

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