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  1. #1

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    Ginsan or SKD

    I am in the market for a new suji and I have kinda chosen either of these. This is based mainly on the steels. I have been wanting to try them for awhile, they are both beautiful knives too. The Yosh is highly regarded and proven, but I don't know jack about the Sakai Takayuki. So I am just looking for some input on the knives especially the Sakai, the steels, how they may compare, and what you guys might suggest.
    Thanks
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  2. #2

    knyfeknerd's Avatar
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    Both of those handles are terrible! Hey, I know a guy.......
    No matter how high the throne,
    there sits but an ass.

  3. #3

    echerub's Avatar
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    Terrible handles? Say what? Simple and minimalist handles are nice too

    As for the original question, I'm not able to help much there yet
    Len

  4. #4

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    I'm all over the handles, but what knife?
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  5. #5
    much more awesomer
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    Yep, I like the minimalist, function-before-form look. I like mid-century modern. Heck, I even like a lot of IKEA stuff.

    Then again, I can't wait to get a nice, mismatched set of "minimalist" custom handles from the various handle craftsmen here.

    Mike, I can't answer about the knives themselves other than to say they probably both passed through the same sets of hands in the same workshops in Sakai. Personally I'm not a fan of suminagashi, but I'm even less a fan of the hammered look. Have you considered the current flavor-of-the-month Sakai Yusuke? That will likely be the source of my next knife (petty).
    Francesco
    Unskilled flunky

  6. #6
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    Quote Originally Posted by mhenry View Post
    I'm all over the handles, but what knife?
    I don't see a problem, there are two handles and two knives, right?

  7. #7
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    SKD.

  8. #8

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    I cant comment on the ginsan, but my skd suji is nice to use.

  9. #9
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    I own the SKD Yoshikane in gyuto form. It's got a thick spine, but still fun to use. If you're using the suji to slice meat and fish, then the thickness at the spine won't matter much. My Yoshikane has a great grind. SKD11 is a hard tool steel from a recipe that's been around forever and it can definitely be tempered harder than G3 and can take a nice steep edge. It's not as if you're going to abuse the edge on a suji.

    Oh... the ho-wood handle sucks.

  10. #10

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    Quote Originally Posted by SameGuy View Post
    to say they probably both passed through the same sets of hands in the same workshops in Sakai.
    Ill be damned if its true for Yoshikane. For the brand producing in Niigata...

    Either of those will be great for sure.

    I like the nimble looks of the sakai takayuki more, I was actually ready to order it, if it wasnt only available from **** & I wouldnt ordered 27 masamoto.

    I have a petty in SKD and while i think it is great steel for petty and chefs knife I would like other kind of edge[steel] on a slicer.

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