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Thread: Sujihiki & Gyuto 270mm wanted

  1. #1
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    Sujihiki & Gyuto 270mm wanted

    Hi everyone.

    I just started working professionally in a Japanese restaurant and I want to become a sushi chef. I will be in Japan soon and I want to use the opportunity to get some new knives. I asked my teacher for advise on what kind of knife I should add to my inventory first and he told me to get a 270mm Gyuto and a 270mm Sujihiki. Would love some input on what knives to buy and where to get them in Tokyo. Thank you very much in advance.

    LOCATION

    Germany but I will be in Tokyo in September and want to buy the knives there.


    KNIFE TYPE

    Sujihiki and Gyuto

    Are you right or left handed?

    right handed

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?

    I prefer a Japanese handle

    What length of knife (blade) are you interested in (in inches or millimeters)?

    270mm

    Do you require a stainless knife? (Yes or no)

    not quite sure, Gyuto should be stainless not sure about the Sujihiki

    What is your absolute maximum budget for your knife?

    200€ per knive

    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?

    professional


    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)

    synthehic

    Do you sharpen your own knives? (Yes or no.)

    yes

  2. #2

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    Dec 2013
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    Should you really be looking for a gyuto if you want to be a sushi chef?

  3. #3
    Senior Member spoiledbroth's Avatar
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    Quote Originally Posted by Vysis View Post
    Should you really be looking for a gyuto if you want to be a sushi chef?
    Clearly yes
    "The self-seeking man who is looking after his personal comforts and leading a lazy life- there is no room for him even in hell" - Narendranath Dutta

  4. #4
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    It may buck some purists, but I've seen many a sushi chef with gyutos

  5. #5
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    It seems that the hobbyists are much more beholden to the notion that single bevel knives produce superior cuts than are the professionals.

    I would love to see the knife identification rate of a double-blind sushi slice-off.

  6. #6
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    Kappabashi in Tokyo seems to be an often recommended place to visit if you are looking for brick n' mortar shops and has many stores that cater to the chefs in Tokyo.

    Another option would be to try ordering online and having something delivered to your hotel. I don't know if I am allowed to post links to other websites (if not, please modify this), but I know that I am able to order from manufacturers like Tojiro and Masamoto Sohonten via Amazon Japan and have it delivered to my apartment in Japan (you can try using google translate to get through the site and Amazon JP has an english button). Gyuto is [牛刀] and sujihiki is [筋引] in Japanese.

    You can pay using their Cash on Delivery service and scheduled delivery service where you specify a time for delivery and hand over cash when they give you the package, but you wouldn't be able to handle the knife personally before you buy it.

  7. #7
    Senior Member zetieum's Avatar
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    Quote Originally Posted by gadgetguy9000 View Post
    I would love to see the knife identification rate of a double-blind sushi slice-off.

  8. #8
    Senior Member
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    As i am living in germany too, what about the Japanmessershop?

    You are a chef in germany, trying to become a sushi chef?

    If i only make sushi, out of whole fish, i would recommend a Yanagi and a Deba and maybe a petty to stay on double bevel knives, and no Meat/vedgi cutting tools.

    Greets Sebastian.

  9. #9
    Senior Member spoiledbroth's Avatar
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    If he's being trained by someone who suggested he buy a Suji and a gyuto it's definitely best if he buys those first.
    "The self-seeking man who is looking after his personal comforts and leading a lazy life- there is no room for him even in hell" - Narendranath Dutta

  10. #10

    Join Date
    Dec 2013
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    well sujihiki and gyuto are completely different knifes. I'm under the impression Sushi chefs use Sujihikis for fish. I guess you can use Gyutos for all the other prepping, but I can't imagine slicing fish with a gyuto

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