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What's your favorite 300 mm sujihiki? - Page 3
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Thread: What's your favorite 300 mm sujihiki?

  1. #21
    Senior Member Cadillac J's Avatar
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    As cool as the Masamoto suji is, it's not a 300mm that Rott is looking for.

    That honyaki looks badass and is a sweet piece of work though...but I'll stick with my Konosuke 300mm for under $275 on my budget.

  2. #22
    Senior Member Mattias504's Avatar
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    Quote Originally Posted by Cadillac J View Post
    As cool as the Masamoto suji is, it's not a 300mm that Rott is looking for.

    That honyaki looks badass and is a sweet piece of work though...but I'll stick with my Konosuke 300mm for under $275 on my budget.
    +1 on the Konosuke. I don't really see how many sujis out there could possibly top it.

  3. #23
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    I have a 270mm Konosuke suji and it's great but I'm too scared to really use it for BBQ. First off, it feels like the edge is too delicate to handle the crust/bark on a brisket and it's also so thin and flexy that I almost don't feel secure using it for slicing a brisket. Am I being too much of a wuss and should stop babying it or is that just one of the downfalls of having such an anorexic knife? I use a Kanemasa suji for brisket at the moment.

  4. #24
    Senior Member Mattias504's Avatar
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    I say stop being a wuss. I've used my Konosuke for all kinds of stuff including filleting smaller fish. It can handle it.

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