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How Much Flex on Suji?
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Thread: How Much Flex on Suji?

  1. #1

    How Much Flex on Suji?

    Well, I am starting to move toward stiffer blades in general, and thinking of a suji, I wonder where to draw the line. I personally use suji strictly for carving so stiffness is a plus, especially on cooked meats. I know some folks like to clean silver skin and prefer to have flex in their sujis.

    So, those of you who use suji on par or more than gyuto, what are your preferences? Stiffness (no flex) doesn't automatically translates in wedging, as you can have some steel on the spine and very little steel above the edge.

    A little flex
    A lot of flex
    No flex

    Thanks,

    Marko


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  2. #2
    For me a little flex from about half way along the blade is good, I don't like it when a blade flexes close to the handle
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  3. #3
    Senior Member Anton's Avatar
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    Some flex on 1/3 down on a 270-300 knife

  4. #4
    I guess a little flex translates into a stiff spine, in thickness I use, so I will proceed.
    Thanks!


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

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  5. #5
    I vote no flex. In my view suji's are for making long precision cuts, so no flex.

    Be well,
    Mikey
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  6. #6
    Senior Member Matus's Avatar
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    Little to no flex. The Yoshikane SLD damascus wa 270mm suji would be a good example IMO.

  7. #7

    ecchef's Avatar
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    No flex.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  8. #8
    no flex!

  9. #9
    Senior Member chefcomesback's Avatar
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    No flex


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  10. #10
    I'm curious what Sujis you guys are using that have no flex? Only one I've tried with zero flex is the Kato workhorse from Maksim. All others have had some flex. I'd prefer a thinner tip than stiffness, but I'd like to hear others opinions.
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

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