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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?
    Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.

  3. #13
    Senior Member brainsausage's Avatar
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    Crap! Never mind- looks like they stopped making them
    Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.

  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
    Senior Member Seb's Avatar
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  9. #19
    Senior Member bahamaroot's Avatar
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    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

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    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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