hey guys im thinking about buying a new suji as I have a 240mm takeshi saji r2 Damascus one and like the way it cuts but feel like I want more of a carbon steel workhorse suji for working on the line and also fish portioning. I have a 240mm kanetsune yanagiba in white steel aswell but I find that sometimes its a little short and delicate and it gets amazingly sharp. but if I have to leave it alone for a bit on a tray or something usually some #@*&head bumps it and gives it small micro chips and so on. also I find that although a yanagiba is great from slicing all sorts of proteins a suji will fit cutting meat a bit more. anyway I just want an excuse to buy a new suji :lol2::thumbsup:
LOCATION
What country are you in?
australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? sujihiki
Are you right or left handed? right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? wa handle preferably but open to western
What length of knife (blade) are you interested in (in inches or millimeters)? 270mm maybe 300m if its the right knife
Do you require a stainless knife? (Yes or no) no I want carbon
What is your absolute maximum budget for your knife?
I would prefer to spend $300-$500 but could go a little higher if its just that much better
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? yes purely it will get a huge workout
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) slicing cooking proteins EG beef, lamb, pork, fish. also portioning steak and fish.
What knife, if any, are you replacing?
kind of replacing my takeshi saji 240mm r2 Damascus suji but also just want another suji as the saji is a great knife just a bit fancy for on the line.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip and pointing grip if slicing fish (more tip control)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) slicing for suji
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? carbon steel decent edge retention, good fit and finish, nice handle, good balance, no flex, mostly a workhorse blade but still thin.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? obviously the more comfortable the knife is the better same with fit and finish. I want a medium weight knife not to light but not handle heavy.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? not much stiction on proteins and fish
Edge Retention (i.e., length of time you want the edge to last without sharpening)? 3 days-1 week.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)wooden board from boardsmith at home but unfortunately I use synethetic boards at work.
Do you sharpen your own knives? (Yes or no.) yes usually just 400-500 grit for fresh edge. then 1.2k and 5k and strop. for yanagiba 10k chosera.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.) don't need to have tons of stuff already
SPECIAL REQUESTS/COMMENTS
so I have looked at masamoto ks not sure how it goes it seems ok but cant find it in 270mm
mainly looking for a simple carbon steel suji. anyway guys throw your suggestions and what you like and prefer down below to help me get a general idea of a few makers to look at. I trust your opinions
thanks jai
LOCATION
What country are you in?
australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? sujihiki
Are you right or left handed? right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? wa handle preferably but open to western
What length of knife (blade) are you interested in (in inches or millimeters)? 270mm maybe 300m if its the right knife
Do you require a stainless knife? (Yes or no) no I want carbon
What is your absolute maximum budget for your knife?
I would prefer to spend $300-$500 but could go a little higher if its just that much better
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? yes purely it will get a huge workout
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) slicing cooking proteins EG beef, lamb, pork, fish. also portioning steak and fish.
What knife, if any, are you replacing?
kind of replacing my takeshi saji 240mm r2 Damascus suji but also just want another suji as the saji is a great knife just a bit fancy for on the line.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip and pointing grip if slicing fish (more tip control)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) slicing for suji
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? carbon steel decent edge retention, good fit and finish, nice handle, good balance, no flex, mostly a workhorse blade but still thin.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? obviously the more comfortable the knife is the better same with fit and finish. I want a medium weight knife not to light but not handle heavy.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? not much stiction on proteins and fish
Edge Retention (i.e., length of time you want the edge to last without sharpening)? 3 days-1 week.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)wooden board from boardsmith at home but unfortunately I use synethetic boards at work.
Do you sharpen your own knives? (Yes or no.) yes usually just 400-500 grit for fresh edge. then 1.2k and 5k and strop. for yanagiba 10k chosera.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.) don't need to have tons of stuff already
SPECIAL REQUESTS/COMMENTS
so I have looked at masamoto ks not sure how it goes it seems ok but cant find it in 270mm
mainly looking for a simple carbon steel suji. anyway guys throw your suggestions and what you like and prefer down below to help me get a general idea of a few makers to look at. I trust your opinions
thanks jai
