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Thread: Looking for a suji

  1. #1
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    Looking for a suji

    It's about time to tell the wife what to buy me for Christmas. Whenever I start thinking that I want something, I find that I might just be crazy because I can find very few examples, if any, of what I am looking for. My second knife was a 180mm White #2 Tadatsuna Wa-Petty. There are not a lot of Wa-Petties in that size in carbon steel.

    This time I thought I'd like to try white #1, and hardly any makers use white #1. I want a Wa handle, I like them and they send red-flags to my wife to be extra careful if she dares grab one, but 80% of suji's are western handled.

    After searching 20 or more sites, the ONLY white #1 Wa-Suji I could find was at JCK. The "Fu Rin Ka Zan W1" (I'm looking at the W1-9 270). I don't know if I care for the stainless cladding since I don't care for the way they patina, but I could compromise. I also don't buy JCK's line about forged knives imperfections conveying the soul of the Samurai, and having that nonsense in the description makes me worry about the F&F. The price is well within the right neighborhood (at that price I'd ask for a Dojo Paring knife to go with it), but it almost seems too low again making me wonder about quality.

    Has anyone tried any knives of this line? Are there any other white #1 270mm Wa-Suji options out there? Maybe I'm just crazy and should go for a different steel and/or a western handle?

    Thoughts? Thanks in advance.

  2. #2
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    I would say, get the knife you like. Most likely you will not feel the difference between white #1 and #2.

  3. #3
    Hobbyist Craftsman Hattorichop's Avatar
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    The knife you are looking at at JCK is a fujiwara.
    In my opinion that would be a great choice.

    I also want one but a gyuto instead.

  4. #4
    Senior Member EdipisReks's Avatar
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    i have a Murray Carter white #1 wa-suji.

  5. #5
    Senior Member DwarvenChef's Avatar
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    Any reason it must be white #1? Not that it's a bad choice, just currious. I used to assign steels to a knife I wanted to buy and passed up allot of good knives because they didn't have the exact steel I was looking for. Now days I still have steels I want to have in my collection but they are not the first consideration.. Now days I leave the White #1 ideas for single bevels knives. I prefer a blue series for my suji's... but thats me

  6. #6
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    Why white #1? I like white #2 and and haven't tried white #1 yet. Being a home cook in the middle of the desert (not much fish) I don't see myself getting any single beveled knives; maybe an Usaba or Mukimono to play with, but I'd be more likely to get a Nikiri to use. A suji slicer is probably the closest my collection will get to a yanagi.

    From what I've read, white #1 gets stupid sharp and being just a home cook, the extra edge retention of blue is a little less important to me. My favorite part about this hobby is seeing just how stupid sharp I can get my knives. Having a stupid sharp knife to cook with is just a fringe benefit.

  7. #7
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    Edipis, which Carter? Are his "Funayaki" the equivalent to a suji? Looking at his site, his 9.1 sun high grade Funayaki looks to be a bit more expensive than I was thinking and he only has one, Kuro-uchi in stock, a 5.9 sun narrow Funayaki at a reasonable price, but it's shorter than what I'm looking for.

  8. #8
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    White 1 is hard to work, supposedly. There are no inexpensive (relatively speaking) white 1 options, as far as I know.

  9. #9
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by CompE View Post
    Edipis, which Carter? Are his "Funayaki" the equivalent to a suji? Looking at his site, his 9.1 sun high grade Funayaki looks to be a bit more expensive than I was thinking and he only has one, Kuro-uchi in stock, a 5.9 sun narrow Funayaki at a reasonable price, but it's shorter than what I'm looking for.
    it's a 270mm kurouchi sujihiki. the funayaki is more like a gyuto. mine is the one on the bottom, in this pic.


  10. #10

    JohnnyChance's Avatar
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    You could custom order a Carter slicer in White #1....in time for next Christmas. And get something else in time for this one!

    If you expanded to White #2 or Blue Super, you would get a lot more results. But I understand wanting a certain steel, I prefer to try a new steel with each knife I acquire as well. Maybe go Blue Super since you already have a White #2 blade.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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