Looking for a smaller sujihiki to go with my 300mm.
I like a wide shinogi (or is it bevel?) like my Kagekiyo. Carbon steel or stainless steel is fine. Kinda like a good blue streak, but after slicing I tend to go eat, so maybe SS is the way to go. Looking to spend less than $300. Wa handle preferred. Maybe even an exposed machi.
Was looking at the Akifusa on epicureanedge. Don’t know a lot about it.
Thanks for any insights!
I like a wide shinogi (or is it bevel?) like my Kagekiyo. Carbon steel or stainless steel is fine. Kinda like a good blue streak, but after slicing I tend to go eat, so maybe SS is the way to go. Looking to spend less than $300. Wa handle preferred. Maybe even an exposed machi.
Was looking at the Akifusa on epicureanedge. Don’t know a lot about it.
Thanks for any insights!