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Thread: 330mm Suji - an Overkill?

  1. #21
    I'd rock one.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  2. #22
    I am going to take a pic of the profile and have you chime on it. The profile I made is a typical profile seen on shorter sujis.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  3. #23
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    Marko your pm is full

  4. #24
    Please send me an email to anvlts@gmail.com.

    Thanks,

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  5. #25
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    Will do. Don't know if they limit vendors but my 50 limit gets filled up quickly!

  6. #26
    Skip the 330 and go straight to a 360, just make sure its got some backbone for slicing up those steamboat roasts..... Seriously.

  7. #27
    330 looks pretty menacingly long.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  8. #28
    Senior Member chefcomesback's Avatar
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    Marko will you make that suji with the sword tip like tanto ?

  9. #29
    Senior Member Notaskinnychef's Avatar
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    well we hear a lot about 3xx sizes (granted most are 300 and 330's) but I think if you got to a 400, then you have a whole new segment of beastly, it starts with one number bigger after all

  10. #30
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    Quote Originally Posted by Jim View Post
    Skip the 330 and go straight to a 360, just make sure its got some backbone for slicing up those steamboat roasts..... Seriously.


    If you're going over 300, might as well go a full level over

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