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Thread: 330 suji

  1. #1
    Senior Member
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    Mar 2011
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    Gothenburg, Sweden
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    330 suji

    I am thinking about satisfying my big need (soon moving back to a country where minced meat is about the same price as Sirloin here...) for a 330 suji

    Willing to go custom or "standard"

    Some Qs;
    - Kiritsuke or standard tip?
    - Low tip (think Yanagi) or high?
    - Blade height at heel?

    Anything else to think through before pulling the trigger?

    I am a lefty, so most Yanis get really expensive otherwise i would have considered one.

    Thanks

  2. #2
    In Japanese production knives sujis are often among the heavily biased knives, usually for righties of course. So if you're a lefty like I am you might wanna look for makers that offer lefty grinds. Misono (before the big pricehike) was one of the options when I was in the market for a long suji 1-2 years ago.

  3. #3
    Senior Member
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    Feb 2011
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    San Diego, CA
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    I want a big suji, too...

  4. #4
    Me too


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  5. #5
    I want a smaller one

    The one I ended up with 1-2 years ago was an old stock 370 mm carbon suji from Japanese Yahoo auctions for less than $ 200 shipped.

  6. #6
    Senior Member sel1k1's Avatar
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    May 2011
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    Bay Area
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    99
    I have a 330. Love it. Ashi Hamono Gesshin Ginga from JKI. Very light and thin. I use it mostly for breaking down tuna loin into soku blocks and sashimi. I wish my knife bag was 2" longer though, I worry about it when carrying it around, it doesn't fit properly and I get wierd looks when carrying it by hand walking to work. oO
    (^.#)

  7. #7
    Senior Member chazmtb's Avatar
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    Feb 2011
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    Windermere, FL
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    506
    Get one of the makers, like Dave, to make one to your specification (get those nice handles too). His suji profile looks like what you are describing.
    http://www.kitchenknifeforums.com/sh...ll=1#post46546

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