I am a new member of this forum and will very appriciate your help and advices.
I am a home cook and considering to add the sujihiki / slicer knife to my home kitchen knife set.
There are two candidates currently in my list: Hattori FH-12(230mm)/13(270mm) sujihiki and Masamoto KS 240mm slicer.
The knife will be not used very often (Hattori FH 240mm Gyuto is my general use knife). I am planing to use this knife mainly for special purposes: sushi preparation, salmon european style slicing and meat cutting / slicing. The meat and fish pieces about 1-2.5 kg.
I have a few questions before I made my decision:
- Are there any advantages of White 2 steel over VG10 in matter of edge retention and sharpening?
- My another question is about a knife size. What is the prefer size for sujihiki / slicer for purposes described above?
- Is there any advantage of slicer / sujihiki for my needs described above over Hattori FH Gyuto 240mm, that is relatively narrow?
Perhaps someone has experience with both this knives and can compare one to another. It will be very helpful information and I'll appreciate it.
I would also be glad if you have suggestions of other worthwhile suji knives in the same price range.
Thanks in advance,