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Thread: Most versatile suji for service?

  1. #11
    Senior Member Seb's Avatar
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    But the 240mm is still available. Also, Misono UX10 and 440 series.

  2. #12
    Senior Member brainsausage's Avatar
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    What about the stainless clad AS Hiro's?
    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. #13
    Senior Member brainsausage's Avatar
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    Crap! Never mind- looks like they stopped making them
    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

  4. #14
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    Anyone try zakuri 210 in either blue 1 or AS?

  5. #15
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    240mm Hiro g3 suji is pretty narrow; even if it were in stock and I would skip out if I were you

  6. #16
    Senior Member Seb's Avatar
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    Maybe the OP would be better off with a narrow gyuto?

  7. #17
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    OP? What's that?! I've seen the narrow glestain gyuto on the JCK site

  8. #18

  9. #19
    Quote Originally Posted by jbl View Post
    OP? What's that?!
    OP = Original Poster
    "Those who say it can't be done are always pasted by those doing it"

  10. #20
    i work in a japanese kitchen on the larder section. some of my jobs involve slicing raw/cured fish, seafood and cooked beef. i use a 270mm kono hd for this and occasionally also chiffonade some coriander using the tip. personally i'd prefer a 210mm for line work. 5 guys in my kitchen use 210mm ginga stainless petty/sujis. they're pretty damn good in my opinion.

    in my experience, i'm much more concerned about the slicing capabilities of my line knife rather than if it can accommodate additional jobs. a tall suji / narrow gyuto might work for some but for me, i feel like it introduces more drag when slicing. slicing is the function that makes the dish, not the chiffonade so i wouldn't compromise on a slicer by trying to make it do more things and do its main function less well.

    i'd recommend a regular sujihiki, 210mm to 240mm max.

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