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Seven sujihiki here and two yanagiba. I work as a butcher, so I can almost justify many of these. I like the three 210mm sujis for precise cuts and for slicing a thick strip (sirloin in EU) steak or duck magret for two. For a picanha or rib steak or pork roast, I likely reach for a 240mm. For...

Boning knife seems weird, unless he just wants a knife to trim fat etc., in which case look at Munetoshi’s slicer on JNS. It’s a great knife for trimming the fluffy fat off, gets super sharp, is easy to sharpen, looks as though it means business, and is fully capable of slicing the brisket when...

I loved everything about my Shigehiro 240mm gyuto except the odd size/shape. I keep looking at these sujis and would be all over this if I had more money rn, even with ...5 sujihikis in my kit (I’m a butcher, so it’s not as insane as it sounds). Somebody buy this, it’s worth every penny and...

Really like my 240 Hinoura suji (kurouchi, white #2 steel, I *think*). Got mine from Bernal Cutlery. Out of stock over there, but I see them here and there regularly. Knife gets sharp easily, stays sharp pretty well, took abuse pretty well up until I dropped it, and its new tip looks fine. It’s...

I have ...6? Sujihikis: A 300mm Gesshin Ginga; a 285mm Hinoura; a 270mm old school Toyama; a 210mm Kochi; a 210mm Itinnomon; and a 240mm Hinoura; plus also a Munetoshi 210mm slicer. I love them, but I work in a butcher shop rather than a pro kitchen these days. I slice things a lot. The Toyama...

I use a cleaver in a butcher shop an awful lot, mostly paired with a mallet. They come in handy for cutting lamb and pork rib chops, because you can both use a whole lotta force and be fairly precise. They are also good at Thanksgiving, not because they are essential for turkeys, but because...

After my Toyama 270 suji, my Hinoura Shirogami 285 from cleanut.eu has been awesome, affordable, and all the rest of my crews’ favorite. We cut mostly raw meat. I sharpen it on a Shapton Pro 1k with the occasional secret trip home to be stropped on a red aoto.

A lot of folks really like lasers for cooked proteins, a Gesshin Ginga from Japanese Knife Imports might do the trick, though I find my 300mm a little whippy just cause it’s so very thin. I love it for tenderloins or sirloin flap or pork loin, but it feels too wiggly for, say, beef rib roasts...

I really like this: HIDA TOOL. It’s popular enough at the tiny butcher shop I work in that we’ve bought three of them. its technically a skinning knife, but it works well for boning, skinning, trimming, portioning smaller items, etc. Same site sells a 140mm boning knife (a super short hankotsu)...

Pm inbound, I think. (I miss the app.)

PM sent.

I mix them 1::4 with salt and rub it all over duck beasts, skin-on chicken (thigh), or pork chops. Green ones are great with swordfish/Wreckfish/grouper.

AFrames has the k-tip Gyuto in 270 & 240 in stock as of this morning.

I’m trying to remember the first time I read an article that claimed they were trying to ban pointy knives in England. It was toward the end of my first “real” job out of college and when I’d just really gotten into cooking and consequently kitchen knives, so... 2002?

The red? I really like the edge it leaves on a kochi stainless and a Mazaki gyuto. I like the edge for Sujihiki too, but I cut a lot of raw meat so I found it almost too refined for my tastes. Ditto the Gesshin synth, which feels similarly soft, muddy, and forgiving. It’s a toss up which I...

JNS Blue synth aoto is hard and even Maksim says it’s better for razors. I love it for a toothier edge for single bevels. It’s not a friendly stone, but it’s good. The red is one of my favorites ever as a finisher for gyutos. It’s soft and muddy and you’ll gouge the hell out of it at least...

Also, a cheap, curved Forschner is great if you can keep it sharp. If you let it dull, it kind of sucks to sharpen back to life, but if you keep up with it, it’s great. And I love the R. Murphy bullnose I have. I’ve been eyeing their boning shank for awhile.

I love this atamatori (150mm), The Bernal Cutlery/Konosuke butcher’s petty, a honesuki, and a munetoshi butcher knife as a combo, but I’m a butcher these days. If I had to have just one boning knife... I’d likely go with the Bernal Butcher’s petty? But I’d miss having a curved knife for...

One note: I talked up the sujihiki enough so that I idly checked Bernal Cutlery to see if they had a 270i could drool over and the sujihiki I bought is not there atm. I got a “Hinoura Shirogami 240mm Wa-Sujihiki” and they’re showing the aogami version these days. Edit: Dammit. I’m in the wrong...

Whichever it is that Bernal sells.