Toe
Member
Hello! I could use some help finding a Suji.
LOCATION
What country are you in?
USA ,FL
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Suji or long petty. I would like it very thin/laser like.
Are you right or left handed?
Left, but prefer 50/50
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
Shorter., and this has been my challenge. 210-240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$400.00
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing fish and sushi rolls.
What knife, if any, are you replacing?
Don't currently have a great knife for this purpose.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Just about all of them.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Thinner, especially for cutting sushi rolls. This is what i've had the most difficulty with so far. Hoping a suji is better suited.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
No preference.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No preference.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
No preference.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not concerned, I love sharpening!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Teak
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
My challenge seems to be finding a thin laser in a shorter size with a WA handle. My cutting area is smaller but if need be I could be talked into a 270mm. Any advice?
Thanks in advance!!!
LOCATION
What country are you in?
USA ,FL
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Suji or long petty. I would like it very thin/laser like.
Are you right or left handed?
Left, but prefer 50/50
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
Shorter., and this has been my challenge. 210-240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$400.00
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing fish and sushi rolls.
What knife, if any, are you replacing?
Don't currently have a great knife for this purpose.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Just about all of them.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Thinner, especially for cutting sushi rolls. This is what i've had the most difficulty with so far. Hoping a suji is better suited.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
No preference.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No preference.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
No preference.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not concerned, I love sharpening!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Teak
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
My challenge seems to be finding a thin laser in a shorter size with a WA handle. My cutting area is smaller but if need be I could be talked into a 270mm. Any advice?
Thanks in advance!!!
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