240 Sakai suji recs? (225 edge length)

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Choppin

Choppin

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After playing with different shorter sujis for I decided that 225 edge length is pretty much perfect for my use (which means either custom or Sakai 240).

I had an old Tsourkan that had this length but it was Ashi-thin and a bit too flexy for my taste. I'm using a 9" old Nogent that is almost perfect, but the softer steel makes it also a bit flexy. I tried a Heiji 210 (220 edge length) but it was thicker than ideal. I'm Sakai-ignorant so maybe I'm missing something. Ah, my Shig 220 suji was pretty much perfect, started thick at the handle but distal taper made it thin most of the length. Of course I sold that one :p

Here is what I'm thinking:
- 100% carbon steel (either san mai or monosteel)
- not taller than 37mm or so
- thin grind (think Ashi but a bit thicker for stiffness), but migweight is fine also
- stiff, or mostly stiff (some flex at the tip is fine)

Any ideas?

Thanks!
 
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Old sab slicers really do have wonderful profiles don’t they? If you go the Tetsujin route I’d stay away from the ktip for suji. Much rather the tip height area be narrow for reduced drag over the taller ktip variants. But who knows? Maybe the grind is so thin that might not be a big deal
 
labor of love said:
Old sab slicers really do have wonderful profiles don’t they? If you go the Tetsujin route I’d stay away from the ktip for suji. Much rather the tip height area be narrow for reduced drag over the taller ktip variants. But who knows? Maybe the grind is so thin that might not be a big deal
Click to expand...
They do, love the profile. Mine is a keeper, just looking for something a bit stiffer.

I had a Toyama 270 suji with that sort-of k-tip. Wasn't an issue, basically there was no spine on the k-tip so it went through food easily. I do prefer the regular profile though, mostly because it is a bit curvier than the k-tip..
 
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