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Singatirin 270 Honyaki Sujihiki
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Thread: Singatirin 270 Honyaki Sujihiki

  1. #1

    Singatirin 270 Honyaki Sujihiki

    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

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    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.
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    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.
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    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.
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    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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    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  2. #2
    Senior Member brainsausage's Avatar
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    Nice review, thanks Mano.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  3. #3
    Thanks Mano! I've still been enjoying my Singatirin gyuto as well!

    Cheers!
    one man gathers what another man spills...

  4. #4
    Senior Member stevenStefano's Avatar
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    I love how the handles have a lighter bit near the ferrule, it's almost like spacer

  5. #5
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    When I think of the Salty tomato test, I think of a knife falling through a tomato without slicing. No knife will do that after six weeks of work and the Singitirin is no exception. So I'm wondering what you meant. Is it the slicing of a free standing half tomato while it's sitting on a board?

  6. #6
    Senior Member marc4pt0's Avatar
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    Mano, nice looking suji! I remember you talking about your search for a great 270 suji when we meet at the ECG you hosted. Glad you found one, and hopefully you can come to "peace" with the little added length.

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