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WTB 170-220 stiff petty/suji (Tsourkan?)

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Choppin

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Looking for a short suji / long petty with little or no flex. Thinking Toyama / Watanabe, Munetoshi, Kochi, Zakuri, Tsourkan… but open to others as well.

170 to 220 edge length and preferably short at heel.

Any condition is fine. I have some cool stuff to trade as well.

Thanks!
 
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I have this and have never really considered moving on from it - that said feel free to PM me if it really hits your mark. I would be more interested in trade than outright purchase, I think. IMO, it is a fantastic bang for buck the way that it is packaged by JKI. I reach for it for everything other than very dense wedgey-type veg (a laser it is not). It sharpens well and easily and the blue super with kurouchi finish is about the easiest carbon to own that I've encountered (not that this was one of your criteria). It is absolutley awesome on both silver-skin and fat removal and portioning of raw and cooked proteins. I really strongly recommend this as an option for a somewhat budget but stout long petty for heavy use.

https://www.japaneseknifeimports.co...cts/zakuri-210mm-blue-super-kurouchi-sujihiki
 
I have this and have never really considered moving on from it - that said feel free to PM me if it really hits your mark. I would be more interested in trade than outright purchase, I think. IMO, it is a fantastic bang for buck the way that it is packaged by JKI. I reach for it for everything other than very dense wedgey-type veg (a laser it is not). It sharpens well and easily and the blue super with kurouchi finish is about the easiest carbon to own that I've encountered (not that this was one of your criteria). It is absolutley awesome on both silver-skin and fat removal and portioning of raw and cooked proteins. I really strongly recommend this as an option for a somewhat budget but stout long petty for heavy use.

https://www.japaneseknifeimports.co...cts/zakuri-210mm-blue-super-kurouchi-sujihiki
Yeah I like that one... definitely on my short list. I'm not sure yet if I want something thicker like Zakuri or Heiji, or something midweight like a Toyama or Wakui, that could also handle dense stuff... I'm PM you anyway with some knives I have for trade.
 
Consider a 210 semi stainless suji from Heiji. Ordered direct, they’re very reasonably priced. 4 month wait. Easily the most used knife in my home kitchen.
I’m thinking either Heiji or Watanabe for a 210 suji, both ordering directly. The Heiji is more affordable but the grind on Wat’s sujis is soooo good…
 
I’ve got both Wat and Heiji. Both are fantastic. Nice thing about Heiji direct is that they’re priced so fairly if you can wait the 4 months.

Sorry to light up your wtb but I think highly of the Heiji 210 ss suji (as does Jon at JKI, if I recall).
 
I’ve got both Wat and Heiji. Both are fantastic. Nice thing about Heiji direct is that they’re priced so fairly if you can wait the 4 months.

Sorry to light up your wtb but I think highly of the Heiji 210 ss suji (as does Jon at JKI, if I recall).
No worries!

I already have a 180 Heiji SS petty so I was thinking Watanabe for the 210 just for a change... but I agree completely, Heiji direct prices are awesome, specially with all the current price increases...

Yeah Jon writes in the product page for the Gesshin Heiji 210 SS suji that he has one and uses it frequently. Quite an endorsement coming from someone with access to such amazing knives.

How is the grind on your Heiji? I was a bit worried it would be too thick for vegetable prep, specially ordering directly...
 
How is the grind on your Heiji? I was a bit worried it would be too thick for vegetable prep, specially ordering directly...
It’s a good one. Haven’t thinned it, just leveled the bevels with a king 800 and maintain with JKI 1200 & 6k. Tip handles garlic just fine and although it doesn’t fall through root veggies like a CCK or 270 Wat, I still reach for it more than any other.

That said, if you’ve got the 180, I’d lean Wat just for fun. Wish I’d have nabbed an iron clad suji when they were abundant in the professional line.
 
@Choppin Based on this thread and PM conversation, just ordered a 180mm petty in Carbon from Heiji. The price is really just so reasonable. I'm pretty interested how it feels next to the Zakuri 210mm petty/suji. Japan Post from Heiji direct puts these two knives right at the same price point.
 
@Choppin Based on this thread and PM conversation, just ordered a 180mm petty in Carbon from Heiji. The price is really just so reasonable. I'm pretty interested how it feels next to the Zakuri 210mm petty/suji. Japan Post from Heiji direct puts these two knives right at the same price point.
Nice! I should receive my 180 Heiji in SS anytime soon… it’s on its way from Japan right now. I’ll post some pics and specs when I receive it. The carbon should be awesome too.
 
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