I just got this bad boy off of another forum member and have put it through a couple weeks on the line and my roommate who is also a line cook is using it on the line as we speak.
I work in a steakhouse and ran the knife through about 20 each ribloins and striploins as well as did some filet portioning with it. I found it too long and basically unreasonable to break down tenderloins so I kept that for a smaller knife. I also use the suji to portion salmon, swordfish, and big eye #1 ahi tuna and had a wonderful time with it for those tasks as well.
I found this knife to have one of those most aesthetically pleasing shapes I have seen in a suji. Its kirisukesque tip and long lines give it a great look. I really did not enjoy the handle as much as I should but I think it is simply because it is a western and it feels a little handle heavy for my liking. I am more of a wa handled kind of guy and in the future I hope to be able to get my hands on a wa suji of the same size or longer.
I never had a problem with this but as of now my roommate has had it for about a week and a half and I saw it the other night and it has a ton of micro chips in it. Like four near the heel and one near the tip. He swears he isnt using it on any hard foods or abusing it and I trust that.
Has anyone else found a kanemasa blade being prone to chipping? Please chime in if you have had experiences with a carbon sujihiki of this length chipping on you and if you have any suggestions as to a way to sharpen it so that it would be less likely to happen again.
I have sharpened this knife on a green brick 2000 grit synthetic a baby blue 6000 grit and stropped on balsa woods with sprays.
I don't know why the knife would be chipping other than maybe the steel is prone to it or if there is something obvious to you guys that I am doing wrong in the sharpening process. I am not using any microbevels and I barely know what a microbevel is, but for some reason I thought that maybe I should put one on to strengthen it.
Thanks for your replies and taking the time to read my short review,