JKerr
Senior Member
- Joined
- Nov 27, 2011
- Messages
- 414
- Reaction score
- 8
As the title suggests, I'm looking for a new slicer. Here's my criteria:
Must be wa handled (preferably D shape, but not a big deal)
Preferably carbon, but stainless would be considered
270-300 on the edge
Around $400AUD max, roughly $300 USD
Will be used professionally, only on raw, boneless meats - fish, poultry, pork, beef, lamb etc etc.
I'm thinking a suji would probably be a better option for me, but due to the nature of what I'll be using it for, perhaps a yanagi would be a good choice too? I have very limited experience with them so I'm not sure. I do intend to delve into single bevels again so I intend to pick one up sooner or later.
Sharpening wise, confident with double bevels, I've sharpened a few single bevels I've had in the past and I'm happy to invest the time into learning and improving.
Here's what I've been considering so far:
Sujis:
Toyama Noborikoi 270 blue (2?)
Sakai Yasuke 300 white 2
Ashi 300 white 2
Masamoto KS 270 white 2 (always sold out)
Yanagiba:
Toyama Noborikoi 300 blue (2?) - pushing the budget though
Mizuno Tanrenjo 300 white 2
Masamoto KS 300 white 2
Sakai Takayuki Takujou 300 white 2
Got pretty good advice not long ago in a similar thread for a new gyuto and ended up with a Toyama, which after getting use to, I'm very happy with. So I'm keen to here some thoughts and feedback again.
Thanks in advance everyone!
Cheers,
Josh K
Must be wa handled (preferably D shape, but not a big deal)
Preferably carbon, but stainless would be considered
270-300 on the edge
Around $400AUD max, roughly $300 USD
Will be used professionally, only on raw, boneless meats - fish, poultry, pork, beef, lamb etc etc.
I'm thinking a suji would probably be a better option for me, but due to the nature of what I'll be using it for, perhaps a yanagi would be a good choice too? I have very limited experience with them so I'm not sure. I do intend to delve into single bevels again so I intend to pick one up sooner or later.
Sharpening wise, confident with double bevels, I've sharpened a few single bevels I've had in the past and I'm happy to invest the time into learning and improving.
Here's what I've been considering so far:
Sujis:
Toyama Noborikoi 270 blue (2?)
Sakai Yasuke 300 white 2
Ashi 300 white 2
Masamoto KS 270 white 2 (always sold out)
Yanagiba:
Toyama Noborikoi 300 blue (2?) - pushing the budget though
Mizuno Tanrenjo 300 white 2
Masamoto KS 300 white 2
Sakai Takayuki Takujou 300 white 2
Got pretty good advice not long ago in a similar thread for a new gyuto and ended up with a Toyama, which after getting use to, I'm very happy with. So I'm keen to here some thoughts and feedback again.
Thanks in advance everyone!
Cheers,
Josh K