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Need Input on Suji Profile I Chose
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Thread: Need Input on Suji Profile I Chose

  1. #1

    Need Input on Suji Profile I Chose

    These are variations of a profile (one is narrower toward the tip) I selected for a suji I will offer. Length on the edge 280mm, tip to handle - 295mm. The knife will be thinly ground and will be light and nimble. I will aim for the ballance point at the machi, but might have to move it up the spine a little bit.

    This profile is not based on any particular knife profile, but rather on elements of several sujis that I like (Masamoto, Shigefusa, Yoshikane, etc). So this is my own interpretation of a suji. Let me know what you think.

    This is probably the longest blade I will make, but I will introduce shorter ones down the road.

    M

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    PS: Dykem layout fluid is to highlight the profile


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  2. #2
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    I like both. I think I would tend to appreciate the reduced drag and knuckle clearance on the narrower tipped version a bit more but maybe the taller one would be more durable for a pro. Would you be making these with pure slicing in mind or as an all-arounder?

  3. #3
    I will probably have a home cook version thinner ground at the tip area (2-3"), and a pro version a little thicker, so it's more durable, but all-arounder knife is the intention. It's about 40-42mm at the the heel and wa handle will give a little extra knuckle clearance.


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  4. #4
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    I see. For an all-arounder, I would definitely go with the first one (narrower toward the tip). I think it would be more agile-feeling.

  5. #5
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    chazmtb's Avatar
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    For me, I like the profile on the left/bottom. Little flatter, but both are really good looking.

    Actually, for a slicer/suji, I kind of want a more blade heavy knife, akin to the yanagiba. I think that type of slicing action would benefit from being blade heavy, or a lighter wood handle. Just my thought.

  6. #6
    Left/bottom. The thinner tipped one.

    We don't open #10 cans or hack through cow bones with our knives in pro kitchens. If you treat the knife with care it should be fine, even with a thin tip.

    The neanderthals in pro kitchens who do use their chefs knives as hammers, screwdrivers and hack saws don't buy nice knives, so don't worry beefing up your blades to accommodate them. Rather have a better performing one that I have to take care of like I do all of my tools.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #7
    For a long suji, I greatly prefer more belly towards the tip, because board contact rarely happens anyways. So I'm going with #2, the one on top in the second pic.

  8. #8
    Quote Originally Posted by johndoughy View Post
    For a long suji, I greatly prefer more belly towards the tip, because board contact rarely happens anyways. So I'm going with #2, the one on top in the second pic.
    Thanks guys. I suppose, I will have to offer several options (thin - thick, flat - more belly)

    M


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

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  9. #9
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    You could make one of each and use them for a while and then make the one you like!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
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  10. #10
    Quote Originally Posted by SpikeC View Post
    You could make one of each and use them for a while and then make the one you like!
    I don't they will feel very different. The edge curve is almost identical, so the difference in performance will be coming from geometry mostly.

    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

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