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Best knife for a BBQ fan
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Thread: Best knife for a BBQ fan

  1. #1

    Best knife for a BBQ fan

    My best friends have a big anniversary coming up and im thinking a knife as a present, they are into cooking big time and especially BBQ. They do lots of briskets, ribs, etc.

    I was thinking something like the JCK original VG10 240 Suji, it would be a great slicing knife for them, the things im considering though are

    1 - I understand that Sujis are slicers but do i need to be worried that if they use it for slicing something with a bone, say ribs that it could be to delicate ?

    2 - If i do need to worry about what else would you recommend for a slicer ? they also do a lot of fish, particularly ceviches so i was thinking yanagiba but that didnt seem to work with the BBQ

    3 - I specifically want something Japanese and sharp, no germans.

    Thanks

    Alan

  2. #2
    Senior Member
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    I am not as particular as some and it is not japanese, but here is what I have:
    http://www.ebay.com/itm/Custom-Made-...item4cfbf7ef38

    he also sells some bigger ones too. It isnt super high end at all. Why do I like it? It supports a grandpa, is neat looking, has a nice feel considering what it is. It is not by any means a high end knife. But is it durable and comfy in the hand. I know when I BBQ too many hands are on my knife etc. I dont want a chippy, super hard blade with those people. These take a pretty good edge considering the steel etc. It is a great beater than u can feel ok leaving out for the public to use, yet it still performs well. I am considering buying a 10" when he puts one up next time.

  3. #3
    Interesting suggestion but they would think im pissed at them if i gave them a grandpa knife as a present !

  4. #4
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    Fujiwara FKM sujihiki.

  5. #5
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    If they used it, they might not be pissed. I am not saying it is equal to my Itou, Hattori etc, but it is pretty good for that purpose/BBQing

  6. #6
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    99Limited's Avatar
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    Alan, you've expressed what you want to give your friend, but does your friend even care about Japanese cutlery? Being that I'm a big BBQ fan I'd be stoked if one of my friends gave me 10"-12" bull-nose butcher knife or scimitar. Those are real BBQ knives.

  7. #7
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    I would say 240 is too short for a brisket slicer, I'd go minimum 270 and for my preferences I like 300. Also, I don't use my suji for cutting ribs so that doesn't matter to me, but if they're careful when slicing it shouldn't be a problem.

  8. #8
    Quote Originally Posted by 99Limited View Post
    Alan, you've expressed what you want to give your friend, but does your friend even care about Japanese cutlery? Being that I'm a big BBQ fan I'd be stoked if one of my friends gave me 10"-12" bull-nose butcher knife or scimitar. Those are real BBQ knives.
    They dont care yet !!!

    They do like higher end things and although a big butchers type knife is an option its not really the style that would work.

  9. #9

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    This Zakuri http://www.japaneseknifeimports.com/...-yanagiba.html
    Its the perfect BBQ knife, beautiful and tough as nails.

  10. #10
    Senior Member EdipisReks's Avatar
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    my Murray Carter white #1 270 suji is robust enough that i'd happily carve something with bone in it. i wouldn't use a yanagi for BBQ. i chipped my yanagi on a brisket that was well crusted. the yanagi is great for ceviche, but i bet the suji would be just great too (haven't used it for that).

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