240 suji - stiff, not too tall? Options?

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Choppin

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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.
 
Heijis are usually kinda tall, but I guess if you custom order anything's possible.

I happened upon my Heiji 240 here on BST. Ended up with a 31mm tall sample. It’s a Heiji direct from some time ago I believe, but it is proof it has been done!

Hope the OG owner doesn’t mind me pilfering their photos

1654223372431.png
 
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I have a 270 Mazaki and it fits your bill of stiff... which does indeed make it great for slicing proteins. It's on the tall side though. Doesn't bother me but it's worth checking if you go down that road.
Definitly works better as a slicer than the thinner kind of suji (that does better at filetting).
 
I've been quite happy with my Tadasuna INOX (Ginsanko) 240 for home use. Was looking at a Heiji recently but the stars didn't align.
 
+1 Hinoura and Sukenari, although the Sukenari I had ran a little short. Nakagawa (Hitohira Kikuchiyo) I haven’t seen in a 240 length but the 270 is was 255mm.
 
Yeah Sukenari counts from the handle... so they generally run about 10mm short.
 
Thanks people. Many great options.

I think a Heiji direct would be the best option as I could tweak the blade height a bit. I’ll try that route first.
 
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