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Thread: Need a slicer

  1. #1

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    Need a slicer

    Looking for a multipurpose slicer for professional use. Will be using it for things like scallop crudo, skinning salmon fillets, portioning tenderloins, slicing pates, etc. Would like a yanagiba or suji but doesn't have to be one of those. Don't need it to have a kiritsuke-ish-ness to it as it would be used almost exclusively for a slicing action.

    Prefer Stainless in a professional kitchen but may go carbon if its worth it
    No preference on single or double bevel
    Don't sharpen myself (yet)
    Like to keep it under $220
    Prefer something lightweight and thin

    Any reccomendations?

  2. #2
    Senior Member shankster's Avatar
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    Konosuke 240mm or 270mm SS suji..Light,thin a great cutter.

  3. #3
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    yanagi is pretty limited to slicing fish, a suji suits your needs much better.

    My suggestion is at least go 270mm, 300 if you have counter space on the line.

    I use a 300mm kanemasa e-series suji, it's a good value. Doesn't sharpen as nicely as my blue 2 & white 2 knives, it's a sk-4 tool steel. If you want a laser check the konosuke hd or sakai yusuke if that's what you're looking for. I'm slicing a lot of proteins with charred crusts, which dulls knives quickly.

    I suggest you go carbon as this isn't a knife that's touching much veg.

  4. #4
    Senior Member wenus2's Avatar
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    CarboNext Suji.... As long as you have room for. A 270mm will get to your door for under $150, hard to believe really.
    http://japanesechefsknife.com/KAGAYA...extSeries.html

    So many pros:
    Well made, sharpens easy, gets sharp, semi-stainless, won't break the bank, doesnt look fancy enough to tempt scum bags....
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  5. #5

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    Thanks guys.

    Any recommendations for a good bang-for-your-buck sujihiki? Any thoughts on Fujiwara carbon and Tojiro DP? Considering getting some sharpening stones so a cheaper knife may be worth my while.

  6. #6
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    There's a Masamoto listed in B/S/T: http://www.kitchenknifeforums.com/sh...FOR-Sale-again

  7. #7
    Senior Member labor of love's Avatar
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    Quote Originally Posted by Pensacola Tiger View Post
    There's a Masamoto listed in B/S/T: http://www.kitchenknifeforums.com/sh...FOR-Sale-again
    +1

  8. #8
    Senior Member Benuser's Avatar
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    Quote Originally Posted by ams View Post
    Thanks guys.

    Any recommendations for a good bang-for-your-buck sujihiki? Any thoughts on Fujiwara carbon and Tojiro DP? Considering getting some sharpening stones so a cheaper knife may be worth my while.
    I wouldn't advice a Tojiro DP. It's a clad knife with VG-10 core, not the best treated. Deburring VG-10 is an art in itself and it takes some time to learn it. Not exactly a good idea if you're going to use it at work. And would you ever want to try it, don't start with the Tojiro.

    The Fujiwara FKH is a great slicer, light, well balanced, relatively stiff,
    The steel is not the finest in the world, it's a somewhat coarse grained tool steel, but that shouldn't be a problem with a slicer. But, it's highly reactive and does contain some sulfur, so a patina is highly recommended to master the smell...
    You should know its strongly right biased, and as so often, the edge is unpredictable.
    First things to do is degrease, force a patina and put a decent edge on it.

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