Quantcast
opinions on zakuri,kochi,kanehiro and other sujis
Page 1 of 2 12 LastLast
Results 1 to 10 of 15

Thread: opinions on zakuri,kochi,kanehiro and other sujis

  1. #1
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,233

    opinions on zakuri,kochi,kanehiro and other sujis

    hey guys, i started a new job recently and ive found that i actually need a suji more than a gyuto or any other knife. im slicing alot of cooked protiens along with some other slicing tasks. i really need to upgrade my sujihiki. ive been looking at this kochi
    http://www.japaneseknifeimports.com/...-sujihiki.html
    or this zakuri
    http://www.japaneseknifeimports.com/...-yanagiba.html
    or maybe even a kanehiro stainless clad with AS steel.
    anybody had experience with any of these sujis? basically im in the market for a $300ish carbon suji 270mm in length. i would like to hear some recommendations besides these knives if youve worked with something else impressive. and yes, ill probably send jon a PM soon. thanks.

  2. #2
    My boss's yoshikane 270 suji is pretty awesome if you can find one. I am very happy with my yoshi gyuto.
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  3. #3
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,233
    a yoshikane like this?
    http://www.epicedge.com/shopexd.asp?id=87723
    unfortunately its on a 1-2 month back order.

  4. #4
    Is that Kochi KU or Migaki?

    Kochi Migaki has always interested me...and since I have a billion great gyutos...maybe a Kochi Migaki suji would be nice. Cause I only have 4 great sujis.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  5. #5
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,233
    Quote Originally Posted by JohnnyChance View Post
    Is that Kochi KU or Migaki?

    Kochi Migaki has always interested me...and since I have a billion great gyutos...maybe a Kochi Migaki suji would be nice. Cause I only have 4 great sujis.
    v2 steel with kurouchi finish. i need to PM jon about checking out a photo of it too i guess.lol

  6. #6
    what about the takeda that you sold? if i remember correctly you said you had no use for such a knife. i bought one shortly after and i got to say its pretty amazing, besides that its to easy to bend. it really needs more attention then my zakuri.

  7. #7
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,233
    Quote Originally Posted by berko View Post
    what about the takeda that you sold? if i remember correctly you said you had no use for such a knife. i bought one shortly after and i got to say its pretty amazing, besides that its to easy to bend. it really needs more attention then my zakuri.
    ive switched jobs simce then. i regret selling it.

  8. #8
    Senior Member skiajl6297's Avatar
    Join Date
    Aug 2012
    Location
    Maryland
    Posts
    285
    I love the zakuri knife you mentioned above. (I bought the exact same knife here on BST). It takes a great edge extremely easily, holds it a good long time, and is a robust knife (not thin). It also takes a gorgeous patina with proteins. I use it in a home environ, but I have taken apart many many proteins, some raw, some cooked, and it is a keeper in my book. Some of the fit and finish is lacking (non-rounded choil/spine) but the handle is gorgeous and comfortable. I keep the kurouchi finish on mine so havent had any reactivity issues, esp with a patina, and having a decently wide bevel makes for ease of sharpening. No experience with the other knives, but I wouldn't hesitate to recommend this knife.

  9. #9
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,233
    Quote Originally Posted by skiajl6297 View Post
    I love the zakuri knife you mentioned above. (I bought the exact same knife here on BST). It takes a great edge extremely easily, holds it a good long time, and is a robust knife (not thin). It also takes a gorgeous patina with proteins. I use it in a home environ, but I have taken apart many many proteins, some raw, some cooked, and it is a keeper in my book. Some of the fit and finish is lacking (non-rounded choil/spine) but the handle is gorgeous and comfortable. I keep the kurouchi finish on mine so havent had any reactivity issues, esp with a patina, and having a decently wide bevel makes for ease of sharpening. No experience with the other knives, but I wouldn't hesitate to recommend this knife.
    awesome. thanks.

  10. #10
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,089
    Try the ol' wtb post. It's worked well for me in the past...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •