Choppin
Senior Member
Hi all!
I'm looking for a 240-250 suji for home use, mostly for slicing raw and cooked protein (small roasts, making tartar and sashimi, etc).
I figured something stiff (a bit of flex near the tip is fine, but mostly stiff) and not too tall (40mm or under) would be ideal. Preferably carbon and wa-handle, but not a requirement.
Kaeru and Mazaki fit these criteria but are out-of-stock. Shig 250 would be a dream, but obviously hard to find. Same with Tsourkan.
Anything else I'm missing?
https://www.japanesenaturalstones.com/kaeru-kasumi-workhorse-sujihiki-240mm/https://www.japanesenaturalstones.com/mazaki-stainless-kasumi-sujihiki-240mm/
Best,
Vitor.
I'm looking for a 240-250 suji for home use, mostly for slicing raw and cooked protein (small roasts, making tartar and sashimi, etc).
I figured something stiff (a bit of flex near the tip is fine, but mostly stiff) and not too tall (40mm or under) would be ideal. Preferably carbon and wa-handle, but not a requirement.
Kaeru and Mazaki fit these criteria but are out-of-stock. Shig 250 would be a dream, but obviously hard to find. Same with Tsourkan.
Anything else I'm missing?
https://www.japanesenaturalstones.com/kaeru-kasumi-workhorse-sujihiki-240mm/https://www.japanesenaturalstones.com/mazaki-stainless-kasumi-sujihiki-240mm/
Best,
Vitor.