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Thread: Suj/Yanagii Recommendation plz

  1. #1
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    Suj/Yanagii Recommendation plz

    Hi Guys, time for some help in spending money haha!! I've filled out the answers and look forward to your recommendations! Lengthwise, I am still trying to make up my mind between a 300mm or a 270mm.. This is going to be my first dedicated slicer, will be looking to get another in the not too distant future (read "Marko"). BTW, I wouldn't mind getting a second hand one if something good comes up

    What type of knife(s) do you think you want?

    Sujihiki or Yanagiba

    Why is it being purchased? What, if anything, are you replacing?

    Not replacing but just adding to the kit, been doing alot more fish and meat prep, need the length mostly.

    What do you like and dislike about these qualities of your knives already?
    Aesthetics- Not an important point for me, I'm more functionality over form kinda guy.
    Edge Quality/Retention- Hiro AS was great, Gesshin Ginga was not as good but much easier to sharpen. Would prefer something in between? If I had to choose, It'll be ease of sharpening.

    What grip do you use?

    Pinch, Finger-point, sometimes hammer

    What kind of cutting motion do you use?

    Anything that gets the job done. Push-cutting most of the time, rock chop for herbs.

    Where do you store them?

    Saya or sheath and in my tool bag.

    Have you ever oiled a handle?

    No, but I have oiled my chopping board and a saya

    What kind of cutting board(s) do you use?

    Poly at work, generic wooden board (from asian market) at home.

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?

    Stones, if really in a pinch then an IKEA ceramic rod lol.

    Have they ever been sharpened?

    YES

    What is your budget?

    Below AUD250 with shipping.

    What do you cook and how often?

    I'm on larder/grill, sometimes butcher. Cook at least 6 days a week lol.

  2. #2
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    I vote for the Yanagi,it's in a diff. class a truely fine piece of steel.They are alot of fun to sharpen as well.I prefer 270 feel comfortable wt. that length.Cutting Sashimi & Sushi topping.300 is a popular size as well.

    I can deff. reccom.either of the Yanagi I own.Suisin 270 White Steel. Aritsugu 270 Blue Steel.I think they are both over 250 AUD these days,not when I bought them though.

    I have not looked lately,maybe I will to see if you can get a carbon Yanagi within your buget.I have sharpened other's Yanagi's including the stainless Shun & the Mac.The hollow grinds are very shallow not even in the same ballpark as my carbons.I actually like the Mac. better than the Shun.

    I am not knocking Sugi's,I am sure alot of people like their Sugi's.But get yourself a carbon Yanagi

  3. #3
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    Carbonext. You won't have a sharpening learning curve. Cheap and works great.

  4. #4
    Depends what you plan to use this on. Suji is going to be much much easier to pick up and use immediately. Yanagis can be fun but they aren't easily used for all of the same tasks. I remember I had a yanagi and thought I'd try to carve a big beef roast with my cool new "slicer". Man, the horrible steering that I had. I didn't care to invest a ton of time into learning to use that knife in a way it wasn't even designed to be used (though it certainly can be done, and would still be pretty cool, haha).

  5. #5
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    Quote Originally Posted by El Pescador View Post
    Carbonext. You won't have a sharpening learning curve. Cheap and works great.
    I was actually contemplating the CarboNext as well. Just wanted to see if anyone had anything else in mind lol.

  6. #6
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    I have never used or sharpened a Carbonext yet.Alot of people seem to like them & the price is good for a first Japan blade.The thing about Sugi's in a commercial kit. is when they are used & sharpened alot because they are thin to begin with,they get real thin after a while.

    Yes a Yanagi is a slicer,for prime rib etc. you need a carving knife,not a fish blade.I've used for seared meats,but mostly fish.For cutting sushi rolls I like a thin gyuto wt. a damp towel on the board to wipe the blade.

  7. #7
    Senior Member shankster's Avatar
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    Konosuke HD or SS suji.300mm go big or go home...

  8. #8
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    Grab suisin aoniko (blue 2) yanagi from Frank ... very good deal..

  9. #9
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    Quote Originally Posted by schanop View Post
    Grab suisin aoniko (blue 2) yanagi from Frank ... very good deal..
    Whereabouts?? BTW do you know of anywhere else in Sydney that sells J-knives besides Chef's Armoury? Quite overpriced I think..

  10. #10
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    270mm blue#2 yanagi for 309 shipped http://www.ironchefknives.com.au/cle...70mm-by-suisin
    a bit more for your initial 250 requested. But I think it is a very good deal, if you are into sashimi/sushi.

    Quote Originally Posted by MadMel View Post
    Whereabouts?? BTW do you know of anywhere else in Sydney that sells J-knives besides Chef's Armoury? Quite overpriced I think..

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