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Thread: Scimitar or Suji

  1. #1

    Scimitar or Suji

    So I was dead set on a suji, but now I am thinking about maybe a scimitar. I am wondering under $100 should I go for a scimitar or should I swing for a used Suji/Fujiwara Suji. I break down meat at work from pork racks to teres major beef shoulder. I have a boning knife and I have a 240mm chef and a 270mm yanagi so it is not a huge necesity but I WANT A NEW KNIFE haha.

  2. #2
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    sachem allison's Avatar
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    Quote Originally Posted by pumbaa View Post
    So I was dead set on a suji, but now I am thinking about maybe a scimitar. I am wondering under $100 should I go for a scimitar or should I swing for a used Suji/Fujiwara Suji. I break down meat at work from pork racks to teres major beef shoulder. I have a boning knife and I have a 240mm chef and a 270mm yanagi so it is not a huge necesity but I WANT A NEW KNIFE haha.
    If you can wait a week or two, I am going to be putting up some of my antique and vintage scimitars in the B/S/T section. we are talking old.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  3. #3
    What would the price point on those be? I am a line cook, and as someone in the industry you know that means I am broke.

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    Senior Member tkern's Avatar
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    Quote Originally Posted by sachem allison View Post
    If you can wait a week or two, I am going to be putting up some of my antique and vintage scimitars in the B/S/T section. we are talking old.
    Prediction: The vintage scimitar Son puts up will be the fastest sale on this site. Smoke the 7 minute record that currently stands.

    As for the suj/scimitar decision: If you're not breaking down large piece of meat i.e. beef sides, whole pigs, goats, etc, then you probably don't need a scimitar and a suj. will suit you just fine. But on the other side, scimitars are just fun to have.

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    About the only reason to have a scimitar is cutting steaks or breaking down meat, but if that is what you are doing they far surpass slicers.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  6. #6
    This is where it is tough for me. I break down meat now but getting more into pastry I will be splitting cakes, and such where a Suji is much better. Decissions Decissions.

  7. #7
    Senior Member tkern's Avatar
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    My suj. is my cake cutting knife too.

  8. #8
    Suji will be more versatile, but the scimitar will work better for butchery. You should be able to get a used or even new scimitar for $50 or less (like here) so if you can expand your budget a bit, or buy one, wait a bit, and then the other, you can still end up with both.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #9
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    Quote Originally Posted by pumbaa View Post
    What would the price point on those be? I am a line cook, and as someone in the industry you know that means I am broke.
    have you been paying attention around here? never ask me that question! I don't have an answer, but I always take care of the broke cooks.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  10. #10
    Quote Originally Posted by sachem allison View Post
    have you been paying attention around here? never ask me that question! I don't have an answer, but I always take care of the broke cooks.
    Sorry I'm new here . I will look for your sales.

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