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Thread: Most versatile suji for service?

  1. #1
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    Most versatile suji for service?

    Hey guys n gals. Which suji would be most suited to general service use? It's gonna be slicing more than anything, but needs to be good for chiffonade. Am I looking for one with belly? If so, which?

  2. #2
    Senior Member Geo87's Avatar
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    Personally I think the best size for a service knife is 210mm as space is a bit tighter.
    If that's a size that your interested in then I believe you are looking for a 210mm petty.
    You want something that has enough knuckle clearance & slight curve to tip so you can chiffonade. If you want something nice and thin and precise mabie a konosuke hd2 if you don't mind semi-stainless. There should be enough knuckle clearance (someone please correct me if I'm wrong) unless you have enormous hands.
    That's just my opinion... And you may feel more comfortable with 240. In which case the missono Swedish sujihiki is pretty sweet. Plenty of people use it instead of a cooks knife .
    And it has a dragon on it....
    The dragon has a certain seductive charm lol. Sold it for me that's for sure.

  3. #3
    Senior Member chefcomesback's Avatar
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    Depends on your kitchen space , menu , etc.
    Any more info?

  4. #4
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    I've used a 210 ginga as a service knife, handy when space is tight, but not great at chiffonade herbs. I used to manage it by holding the blade in my fingertips, and using a chopping motion - not ideal. The most versatile service knife I've ever used was a misono ux10 240 suji. Great at carving/slicing enough knuckle clearance to properly chop, and a great cutter.

    I wouldn't necessarily recommend any knife with too much belly, as all that they are good at is rock chopping.

  5. #5
    Senior Member Miles's Avatar
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    I really like my Misono Swedish 240 suji. Perfect size for me.

  6. #6
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    Hey guys,

    Thanks for that info!

    I guess I should say that i wanted something stainless; my prep knives are carbon - 2XMisono Swede Gyutos.

    The menu is small plates - 10xmeat, 10xfish, 10xveg, 10xdesserts

    My main slicer is a Miyabi Kaizen, nice for slicing but a v. narrow blade, the edge of the knife only seems about 1cm below my knuckles.

    I need a knife on each station as I work alone most of the time, and my only other stainless knife (+210) is a Wusthof super slicer.

    I should have specified that I wanted a stainless suji - 240, with max knuckle clearance (I’m 6’5 w/huge hands and a tiny ****)

    As it’s a small plates menu, a dish might be cured sea trout, cucumber jelly and a chiffonade of mint - that’d be all on one board

  7. #7
    Senior Member Seb's Avatar
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    Hiromoto G3 suji?

  8. #8
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    Hiromoto G3 suji?
    +100 to this!

    =D

  9. #9
    Senior Member Benuser's Avatar
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    Sorry guys, sold out. Recently the maker has considerably reduced the available models, so I doubt if it will ever come back.

  10. #10
    get a ginga in that case. i love mine.

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