
Originally Posted by
tk59
You want a western handle with a relatively flat profile in stainless. FYI, traditional sushi knives are certainly nothing resembling "thin." It is fairly common for sushi guys to use a thin sujihiki instead of the traditional ones. That said, thinner knives are more efficient cutters. With regard to the Hattori FH series, they are definitely for rockers as opposed to pushers and the handle is probably the best part about that knife. Unfortunately, the handle really only matters if you spend a lot of time using a knife. They are good knives but for $300 a pop, you can do much, much better in terms of performance. I'd probably start with a 240 mm gyuto in the Ashi-Gesshin Ginga line from JKI even though they are pretty thin. They are so much better than the FH in every way I can think of.