Sakai Takayuki Aoniko (Blue 2 Carbon Steel) Sujihiki (Slicer) 270mm / 10.6"

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QCDawg

QCDawg

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Anybody feel one way or the other on this blue2 Suji? I'm in the market. Want yo handle, good steel. Don't mind reactive. It will be protein only...no board work...no "Suji as a chef knife experiment." Really want something to break down big beef and pork purchases previous to cooking.

2nd question...never bought from K&S. I'm in the US..any hurdles there? Thanks to all..
 
K&S is awesome to deal with. Fast shipping and my last purchase arrived in about a week. Haven't used that particular knife but I like blue 2 for a suji. I have a Watanabe blue 2 300mm that I use on cooked proteins. Holds up very well.
 
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