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Suji Profile - Help Finalizing
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Thread: Suji Profile - Help Finalizing

  1. #1

    Suji Profile - Help Finalizing

    I would like to finalize a profile for a suji, so I can make a template and stay consistent from one knife to another.

    I am leaning to use this profile as my standard profile (customization upon request). I placed a suji next to a gyuto to highlight the edge curve.

    This is essentially my own profile, not a copy or a derivative from another profile, so a feedback and critique is welcome and appreciated.

    Click image for larger version. 

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  2. #2
    Senior Member mattrud's Avatar
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    Without handling it or using it is difficult for me to really get nitty gritty. But the profile so far looks really good. I thought for a second i might like a hair more curve near the tip but I take that back.

    A lot honestly for me depends on length of the blade. Longer then a straighter/narrower profile because you are almost only using it for slicing. Shorter like my beloved 240 I like a little curve near the tip because I use it for butchery, slicing, and some other veg prep.

  3. #3
    Senior Member mattrud's Avatar
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    Without handling it or using it is difficult for me to really get nitty gritty. But the profile so far looks really good. I thought for a second i might like a hair more curve near the tip but I take that back.

    A lot honestly for me depends on length of the blade. Longer then a straighter/narrower profile because you are almost only using it for slicing. Shorter like my beloved 240 I like a little curve near the tip because I use it for butchery, slicing, and some other veg prep.

  4. #4
    This one is 280mm on the edge. Raising a tip a bit is something I am considering. Shorter sujis, I will likely to give more curve.

    M


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

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  5. #5
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    I think the profile looks pretty good. I was not thinking the tip should be raised, but instead maybe waiting until a tad closer to the tip before increasing the swoop of the spine. But I'll bet it will be great as-is.
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  6. #6
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    Quote Originally Posted by Marko Tsourkan View Post
    This one is 280mm on the edge. Raising a tip a bit is something I am considering. Shorter sujis, I will likely to give more curve.

    M
    I like the look. I also thought that maybe it was a bit too flat for maximizing the edge length for a slicer but if it's gonna be on the longer side, maybe it doesn't matter as much.

  7. #7
    I want a little more curve

  8. #8
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    I like your suji design.

    I know there were two schools of thought, one with more belly at the tip, and the other with more of your current design. If it is a longer blade, made for slicing sashimi, soft protiens, and those types of task a flatter profile would be more suited for a pulling slice action. For me, this is what I use a suji for.

    If you are looking for a brisket slicer, more harty protiens, or stronger task with an initial push and then pull action, maybe something with more belly at the tip is in order. But for me, a gyuto serves that purpose more than a suji.

  9. #9
    Quote Originally Posted by WildBoar View Post
    I think the profile looks pretty good. I was not thinking the tip should be raised, but instead maybe waiting until a tad closer to the tip before increasing the swoop of the spine. But I'll bet it will be great as-is.
    I was thinking about it too. Will try it.

    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

  10. #10

    ecchef's Avatar
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    Think it looks good as is.
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