Recommendations for an alternative to Kaeru sujijiki for professional use?

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ampersandcetera

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I’m working in a Korean restaurant and slicing a LOT of proteins with my 240 Yoshikane gyuto, which has me thinking strongly about a suji for my work roll. I’m hoping for a sub-$300 price point and it seems like Kaeru is the one to beat: https://www.japanesenaturalstones.com/kaeru-kasumi-stainless-sujihiki-270mm/

Any other recommendations that might rival this one in terms of performance and f&f? Wa handle, blues or skd/sld if possible, 240-270mm. I’d get a Yoshikane SKD or a Watanabe B#2 suji if I found a good deal on B/S/T but I’m also interested in expanding my horizons a little. I won’t really consider single bevels since I’m a lefty through and through.
 
I had a Konosuke branded yoshikane skd petty that was super nice, if the sujis cut like the gyutos and pettys that’s a great choice. You could always grab a mono carbon suji for daily use. They’re tried and true for good reason.
Personal preference for profile means a lot in the suji world so take a good look at blade curvature and think about what would suit you best.
Since you’re looking for versatility I’d go for something not too thick or thin.
Kaeru tough as nails but SKD twice as fun to sharpen.
 
labor of love said:
I had a Konosuke branded yoshikane skd petty that was super nice, if the sujis cut like the gyutos and pettys that’s a great choice. You could always grab a mono carbon suji for daily use. They’re tried and true for good reason.
Personal preference for profile means a lot in the suji world so take a good look at blade curvature and think about what would suit you best.
Since you’re looking for versatility I’d go for something not too thick or thin.
Kaeru tough as nails but SKD twice as fun to sharpen.
Click to expand...
What would be your recommendation for a mono carbon? I love the long flat spot and geometry of the Yoshikane gyuto, which is why I’ve been using it as my de facto slicer recently.
 
ampersandcetera said:
What would be your recommendation for a mono carbon? I love the long flat spot and geometry of the Yoshikane gyuto, which is why I’ve been using it as my de facto slicer recently.
Click to expand...
Unpopular opinion but Masamoto KS suji in terms of profile. You can get Masahiro VC left handed grind sub $200 which should be solid (I’m a lefty too). Heiji is my fave suji w flat profile, but it’s not great for cooked protein. Wonderful for raw stuff.
 
Heiji is a good one, very similar to kaeru. Offered in semi stainless and carbon. Comparing them side by side, I notice a lot of similarities.
 
labor of love said:
Unpopular opinion but Masamoto KS suji in terms of profile. You can get Masahiro VC left handed grind sub $200 which should be solid (I’m a lefty too). Heiji is my fave suji w flat profile, but it’s not great for cooked protein. Wonderful for raw stuff.
Click to expand...
When a KS is an unpopular opinion oh my lord.
 
panda said:
in this situation and budget I would
be interested in this one (haven't tried yet, but do own the same series gyuto which is VERY good)
https://bernalcutlery.com/collectio...isamoto-hagane-270mm-sujihiki-sk-pakka-handle
Click to expand...
Well I hope this choil shot is a digital artifact or something, otherwise, this is a hard pass from me :p

1713763113675.png
 
ampersandcetera said:
I’m working in a Korean restaurant and slicing a LOT of proteins with my 240 Yoshikane gyuto, which has me thinking strongly about a suji for my work roll. I’m hoping for a sub-$300 price point and it seems like Kaeru is the one to beat: https://www.japanesenaturalstones.com/kaeru-kasumi-stainless-sujihiki-270mm/

Any other recommendations that might rival this one in terms of performance and f&f? Wa handle, blues or skd/sld if possible, 240-270mm. I’d get a Yoshikane SKD or a Watanabe B#2 suji if I found a good deal on B/S/T but I’m also interested in expanding my horizons a little. I won’t really consider single bevels since I’m a lefty through and through.
Click to expand...

Maybe discuss a lefty version of something like these?

https://www.kitchenknifeforums.com/threads/250mm-wolfram-special-sujihiki.66588/
https://www.kitchenknifeforums.com/threads/msicard-cutlery-320mm-sujihiki.68695/
 
I have been filleting fish for decades and have many factory, custom filet knives as well a Yanagibas for Sushi/Sashimi.
For filleting I have settled on a Suji with a very slim tip at 300mm.
This one I purchased is unfortuneatly sold out but it will give an idea of what to look for.
The tip shape and 300mm length are very important.
I did 4 Monkfish yesterday with ease with this knife.
https://www.japanesenaturalstones.com/minamoto-no-masakane-sujihiki-300mm-no-bulster/
-Richard
 
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