Gravy Power
Senior Member
- Joined
- May 21, 2012
- Messages
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Looking to add a Suji to my lineup. Right now I'm contemplating these two models:
http://www.japaneseknifeimports.com/kitchen-knives-by-type/sujihiki/suisin-inox-western-270mm-sujihiki.html
http://www.japaneseknifeimports.com/kitchen-knives-by-type/sujihiki/zakuri-270mm-blue-1-takobiki.html
Thus far, I'm leaning towards the Zakuri, as it's a carbon blade, and I've found that the tips of slicers tend to get chipped, if not by myself, than by someone else in the kitchen who doesn't understand how to care for a knife.
Anyone have any experience with these? Any suggestions or other options i should consider?
Thanks!
http://www.japaneseknifeimports.com/kitchen-knives-by-type/sujihiki/suisin-inox-western-270mm-sujihiki.html
http://www.japaneseknifeimports.com/kitchen-knives-by-type/sujihiki/zakuri-270mm-blue-1-takobiki.html
Thus far, I'm leaning towards the Zakuri, as it's a carbon blade, and I've found that the tips of slicers tend to get chipped, if not by myself, than by someone else in the kitchen who doesn't understand how to care for a knife.
Anyone have any experience with these? Any suggestions or other options i should consider?
Thanks!