K-tip sujis

[minibatataman]

With gyutos I get it. People wanting a more flat profile would prefer these. But with long slicers is that still true? What do you guys think of k tip sujihikis?

 

[Godslayer]

I have one of each, i honestly don't find any major difference.

 

[Benuser]

I guess a K-tip will only work with push-cutting, not with 'guillotine and glide' or with pulling due to the lack of upswing towards the tip. I'm not familiar with push-cutting cooked or raw meat.

 

[HRC_64]

ugh.seems another case of hipsters trying too hard.
cannot say they would be practical.

 

[daveb]

ugh.seems another case of hipsters trying too hard.
cannot say they would be practical.

The hipster or the knife?[emoji41]

 

[panda]

k-tip watanabe suji looks pretty badass. it's gotta be for cosmetic reasons.

 

[labor of love]

k-tip watanabe suji looks pretty badass. it's gotta be for cosmetic reasons.

One of us needs to get one. KU version.

 

[daveb]

kintaro ame

go big or stay home

 

[GorillaGrunt]

I think it just looks cooler and more swordy

 

[SaladApe]

One of us needs to get one. KU version.

Mine is a k-tip. Not KU though. Works for me.

 

[masibu]

I have a watanabe suji and whilst I do like it I actually prefer my carbon itinomonn as its a bit meatier. Watanabe wasnt as stiff as I was expecting. I'd be happy enough with a fujiwara suji to be honest but I don't use a suji all that much anymore.

 

[Benuser]

Stiffness is a good point. I prefer a stiff suji, especially when dealing with fresh meat.

 

[masibu]

Stiffness is a personal one but I tend to agree. In saying that now that ive worked alongside a few butchers now its a pretty even split between Victorinox breaking knives (which are a little whimpy feeling to me) or solid bullnose types. The wider breaking knives have a few styles too which I like as they tend to be more solid. For all round use I tend to favour sujis but that may just be that I've used them more extensively than the western style butchery knives

 

[minibatataman]

It seems mainly cosmetic then.. some look pretty good but some really dont. The Watanabe looks damn fine, on my list when I can actually afford something new

 

[btbyrd]

Sujis are so long and the blade is so short that the k-tip doesn't really change much about the cutting experience for standard protein-slicing duties. At least that's the case on the k-tipped Togiharu hollow ground 270 suji from Korin I've used.

 

[easy13]

ugh.seems another case of hipsters trying too hard.
cannot say they would be practical.

Suisin Inox Western Suji has a K Tip, Wouldnt call that a "hipster" knife