SolidSnake03
Senior Member
- Joined
- May 17, 2014
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Hey Everyone!
So this kinda stems off of my thread about using a Suji as an all-around knife. I have been basically doing it and enjoy using it or a long petty much more than I ever did using a typical Gyuto. These knives just feel so nimble, fast, easy to use and direct compared to a taller and larger gyuto. Especially given that I have a small kitchen, these things feel like food scalpels to me. I feel like with the flatter profile and thinness I'm better able to just let the knife do the cutting. This also co-insides with me moving away from the pinch grip and actually finding myself more comfortable, confident and relaxed when cutting. Anyhow, I might sound like I'm channeling Cadillac J here and I sort of am, some of his posts really got me thinking about how I hold a knife and what styles or types I prefer.
That being said the one road block now is how to handle the big stuff or mean jobs with a long petty/suji. I'm *mostly* vegetarian (very little meat) and as a result I do enjoy winter squashes and other fairly hard skinned things think Acorn Squash, Pumpkin etc... Additionally, I'm a fairly frequent baker so I am often chopping up chocolate along with nuts and other tough stuff like candy bars, peppermints etc...
I'm looking for a knife to have as a backup for my Long Petty/Suji that I can pull out for all the big stuff. I have found the Petty/Suji to be wonderful for 95% of my cutting it's just that last section that I know it can't handle (splitting a pumpkin).
So in this case, you guys have any suggestions on either a good German Chef's knife or a Western Deba? I'm not sure which would be better or even which options might be worth considering for these styles.
I know Fujiwara makes a Western Deba around $100 as does Tojiro around $150
Any advice/recommendations?
So this kinda stems off of my thread about using a Suji as an all-around knife. I have been basically doing it and enjoy using it or a long petty much more than I ever did using a typical Gyuto. These knives just feel so nimble, fast, easy to use and direct compared to a taller and larger gyuto. Especially given that I have a small kitchen, these things feel like food scalpels to me. I feel like with the flatter profile and thinness I'm better able to just let the knife do the cutting. This also co-insides with me moving away from the pinch grip and actually finding myself more comfortable, confident and relaxed when cutting. Anyhow, I might sound like I'm channeling Cadillac J here and I sort of am, some of his posts really got me thinking about how I hold a knife and what styles or types I prefer.
That being said the one road block now is how to handle the big stuff or mean jobs with a long petty/suji. I'm *mostly* vegetarian (very little meat) and as a result I do enjoy winter squashes and other fairly hard skinned things think Acorn Squash, Pumpkin etc... Additionally, I'm a fairly frequent baker so I am often chopping up chocolate along with nuts and other tough stuff like candy bars, peppermints etc...
I'm looking for a knife to have as a backup for my Long Petty/Suji that I can pull out for all the big stuff. I have found the Petty/Suji to be wonderful for 95% of my cutting it's just that last section that I know it can't handle (splitting a pumpkin).
So in this case, you guys have any suggestions on either a good German Chef's knife or a Western Deba? I'm not sure which would be better or even which options might be worth considering for these styles.
I know Fujiwara makes a Western Deba around $100 as does Tojiro around $150
Any advice/recommendations?