240mm Sujihiki

[robenco15]

Looking for a smaller sujihiki to go with my 300mm.

I like a wide shinogi (or is it bevel?) like my Kagekiyo. Carbon steel or stainless steel is fine. Kinda like a good blue streak, but after slicing I tend to go eat, so maybe SS is the way to go. Looking to spend less than $300. Wa handle preferred. Maybe even an exposed machi.

Was looking at the Akifusa on epicureanedge. Don’t know a lot about it.

Thanks for any insights!

 

[robenco15]

Or a 240mm Wa-Gyuto Petty?

 

[GorillaGrunt]

Just got a Hinoura, it’s pretty awesome. Akifusa is on my list though to have a stainless one around.

 

[rick alen]

Geshin Kagero is in stock for $280.

 

[robenco15]

Good knife?

 

[rick alen]

It's made by the same company that supplies the Akifusa, basically the same knife but to Geshin's specifications, I believe the Kagero's F+F is a bit better, I've heard that said anyway, and Jon is known for being meticulous.

 

[robenco15]

What about the Kochi?

https://www.japaneseknifeimports.co...mm-kurouchi-stainless-clad-carbon-wa-sujihiki

 

[hentaides]

Sorry for interrupting the OP.
Are the kochi sujihiki very thin knife or is it more like a workhorse type?
I am also looking for a 240mm suji with abit of workhorse type.

 

[robenco15]

Jon told me the Kochi is not a thin knife. Not super thick, but definitely not on the thin side. Based on what he told me it sounds like it could be classified as a workhorse knife. I wasn’t looking at the Kochi with that idea in mind, but I can see it fitting that bill. I don’t think of sujihiki as a workhorse style blade, but that’s me.

 

[daveb]

My 240 suji is a very laser-ish Wa Tadasuna. It does well slicing proteins before plating. Use it a lot at home. It's probably quite similar to the Gesshin Ginga suji or a Suisin IH. For bigger / heavier tasks I go to one of the 270s.

 

[captaincaed]

My kochi 240 is v.thin behind the edge, medium at the spine. Wide bevel for easy maintenance. In stock atm. Doesn't feel workhorsey exactly. Middle weight with a more delicate feeling edge

 

[robenco15]

Thanks for the info! You like it?

 

[captaincaed]

I do. The steel takes any type of edge I want, Polished for veg or toothy for meat, easily. Plus the JKI touch means you're not going to get a "dud"

 

[robenco15]

Glad to hear it. I agree about the JKI touch. Really enjoy ordering from Jon when I can.

I've never thought about changing the edge based on product. I'm a home cook so I can see someone who is on the line all day taking care to do that. That's interesting!

 

[captaincaed]

Yeah I'm a home cook too. I mentioned to Josh it wasn't cutting how I expected (back when I was very new to knives). He is a pro butcher, mentioned this tip, and it's worked well ever since. I think he goes as low as a 400 edge of I recall. I don't have a 400 stone so I go 2k. Works better, longer than 6k.

For the same reason, hair shaving vids aren't always the best judge of kitchen performance. Match the edge to the product.

Edit : I have the...can't remember what he calls it, but V2 steel. I think he carries Kochi with three different steels, so ask what he might suggest if you go that route.

 

[robenco15]

Yeah I'm a home cook too. I mentioned to Josh it wasn't cutting how I expected (back when I was very new to knives). He is a pro butcher, mentioned this tip, and it's worked well ever since. I think he goes as low as a 400 edge of I recall. I don't have a 400 stone so I go 2k. Works better, longer than 6k.

For the same reason, hair shaving vids aren't always the best judge of kitchen performance. Match the edge to the product.

Edit : I have the...can't remember what he calls it, but V2 steel. I think he carries Kochi with three different steels, so ask what he might suggest if you go that route.

The only one available is the one that he doesn’t say what the steel is. That’s fine with me though.

 

[captaincaed]

If you call, he's happy to share. He just likes to start a convo. Sometimes he can't say due to maker preference, but these are fair game.

 

[Barmoley]

The only one available is the one that he doesn’t say what the steel is. That’s fine with me though.

For Kochi
Stainless clad is white 2
Kurouchi is Vtoku 2
Migaki is blue 2
Jon mentioned this at some point somewhere.

 

[robenco15]

This is the one I'm looking at - https://www.japaneseknifeimports.co...mm-kurouchi-stainless-clad-carbon-wa-sujihiki

It is Stainless Clad Carbon Kurouchi so.....Vtoku 2? They don't have Stainless Clad carbon that isn't listed on its own. It's listed with either Kurouchi or Migaki.

 

[Barmoley]

My understanding is that stainless clad is white 2. This would be Vtoku 2
https://www.japaneseknifeimports.com/collections/kochi/products/kochi-240mm-kurouchi-wa-sujihiki

You can always ask Jon, he is a great guy. Honestly, for a suji I don't think it matters, you cut soft proteins most of the time. Just get what's available.

 

[robenco15]

My understanding is that stainless clad is white 2. This would be Vtoku 2
https://www.japaneseknifeimports.com/collections/kochi/products/kochi-240mm-kurouchi-wa-sujihiki

You can always ask Jon, he is a great guy. Honestly, for a suji I don't think it matters, you cut soft proteins most of the time. Just get what's available.

Oh I see. Yeah must be white #2. That works for me. I like white#2.