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Maxim’s V2 honyaki Singatirins are gyoto’s are getting some good love on KKF and the suji is the best knife of its type I’ve used.
http://www.japanesenaturalstones.com...m-wa-sujihiki/
His measurements –probably done with calipers- were pretty close to mine, with the exception of length, 282mm. I used a tape measure.
Blade Height at Heel- 38.1mm
Width of Spine at Handle- 3,6 mm
Width of Spine Above Heel- 3,3mm
Width of Spine at Middle- 1,9mm
Width of Spine 1cm from the tip- 1 mm
Like most all wa’s this is a blade heavy knife and the balance point is a click north of my thumb using a pinch grip. The thinner/lighter burnt chestnut handle suited me better than a number of the heavier custom handled knives I’ve owned. At 156 grams the Singatirin is light, nimble but has enough weight for a solid feel.
Fit and finish are very good. The spine and choil are smooth and rounded. The only other honyaki I owned had a distinct wavy oil quenched hamon line. The Singitirin’s faint mizu-honyaki hamon is even more difficult to see as the blade develops a patina.
I loved the profile of the Kanemasa 270 suji I just sold and this comes in a close second as it’s not as flat toward the tip. When using the Singatirin as a proper slicer it beats the few others I’ve owned: Konosuke 300 white #2 and a Misono UX10. The choil shots show how thin it is behind the edge.
For the past six weeks I’ve been using this as much as possible for a home cook. Edge retention is excellent so far. It still push cuts paper, passes the Salty tomato test and shows no sign of edge wear. There was some micro-chipping when I first used it, but none after a touch up and putting on a microbevel. For me, it has the right amount of toothiness.
The Singitirin suji is a great pull slicer. With the extra length, most of the time it takes only one stroke to complete a cut. Push cutting is pretty easy, too.
Food separation is very good with most all proteins. Using a light grip, it slides through fish and beef loins. A few extra strokes were needed to slice a deli type turkey breast. There is slight stiction with some fruits and a fair amount with potatoes.
My only gripe is the extra 12mm. For me, 270 is ideal and because I'm getting rid of all but the 6-7 knives I plan to keep forever, my search for the ideal 270 sujihiki may not be over. I'll give the Singitirin more time because it is such a good knife. Take this review for what it is from a home cook with limited Japanese knife knowledge and experience. I’d really like to see a review from a pro cook.
Final words: Maxim rules.
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