slicer

id like to buy a knife that will excell at slicing duck breast(paper thin), tuna, quartering scallops into thirds..
essentially i want either a suji or yanagi.

what will perform best under 200 dollars?

For under 200, a decent suji could be had. Probably more versatile than yanagi too.

jared08 said:

quartering scallops into thirds..

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:scratchhead::brainfart:
I can not be held responsible for the things I say whilst intoxicated.

What I meant to say was thinnly slicing scallops like chips. I don't know how it turned into that? Ha

jared08 said:

quartering scallops into thirds...

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Actually I thought that was pretty funny - something I'd say now and then. Sort of like cutting something half in two.

29palms said:

Actually I thought that was pretty funny - something I'd say now and then. Sort of like cutting something half in two.

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Would that make it four?

i'm struggling with this too jared, i have kikuichi elite carbon which gets the job done just fine, but want a cladded knife. been considering zakuri blue #1 240mm.

Very unsexy but a Granton salmon knife in 270/300 mm gets s@@t done - without stiction - when the slices must be paperthin.

I really like yanagiba knives, but I'm not really sure if they are a whole lot better than a good suji. I guess what draws me to them is the looks. They are also pretty easy for me to touch up, but I think the opposite is probably true for most people with double-bevel knives.

The misono dragon suji I just picked up would have been ideal....

Lefty said:

The misono dragon suji I just picked up would have been ideal....

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I saw that. Nice pick up. If it was 270 I would have jumped on it

Question, not recommendation....why would a really high quality 210 petty not work here. The reason I ask is that's what I currently use and am wondering what benefits it would bring me to go to a high quality 260 suji.

My understanding which may not be entirely accurate. Is that length is good for slicing. You can cut a bigger piece without sawing back and forth.

Length is, of course part of it. If large items will be sliced, a longer blade makes cleaner slices. However, in the "what is a petty vs. a short suji debate", one has to take into account the profile of the knife, as well. Petty knives can be flatter, and more gyuto-like (not all the time), while a proper slicing suji often has a slightly upturned nose (or we could call it belly). This not only aids in smooth slicing, but actually increases useable edge length.