Another “recommend me a wa-sujihiki” thread

[brianh]

Looking for a suji to use almost exclusively for slicing cooked/smoked meats. 270mm minimum, doesn’t have to be stainless. Wa handle. Absolute max budget is $250. Mazaki? Thanks!

 

[daveb]

An "Egg Worthy" knife?

I like a little bit heavy, carbon or clad 270 for cooked / crusted meats. Heiji is one of my favs but no idea on new pricing.

 

[brianh]

I was waiting for the electric knife recommendation!

Annual cookout coming up and I’m prepping a lot of full packer briskets....

 

[ryanjams]

My money is on Mazaki, gonna be hard to beat for the $$. I've used my 180 petty a lot more extensively on the line but found his grind and steel really nice for crusty protein slicing. Good retention for white steel and so easy to bring back

 

[GorillaGrunt]

Definitely Mazaki; I have the stainless and it’s just the best for barbecue.

 

[Barmoley]

Oh, someone has a stainless Mazaki, can you tells more about it please.

To not totally derail the thread, what about kaeru, meets the price. I haven't used the suji but 240 gyuto is very good. Maybe someone has suju experience.

 

[daveb]

I was waiting for the electric knife recommendation!.

Cuisinart baby. Brisket machine - zoom, zoom.

 

[brianh]

I grabbed Maksim’s last Mazaki. I’m weak.

A stainless Mazaki would have been awesome, but was out of my suji budget.

 

[ThinMan]

I grabbed Maksim’s last Mazaki. I’m weak.

A stainless Mazaki would have been awesome, but was out of my suji budget.

Please report back when you get it and use it!

 

[brianh]

Please report back when you get it and use it!

Sure will! I’ll be slicing about 30# of smoked brisket soon.

 

[SaladApe]

I have a Watanabe 240mm suji in B2 and it's just a lovely knife. Very thin and keeps an edge for ever.

 

[daveb]

Wanna borrow the Cuisinart?

 

[brianh]

Wanna borrow the Cuisinart?

What board do you use under it? Doesn’t it chew it up?

 

[daveb]

Epicurean. Got a big one at garage sale thing.

 

[labor of love]

I have a Watanabe 240mm suji in B2 and it's just a lovely knife. Very thin and keeps an edge for ever.

I bet that’s a fine knife indeed.

 

[Nemo]

I like my Toyama but it's a bit beyond your price limit.

I also like the The Shiro Kamo AS (I have the KnS Shinko Selian). It's much cheaper. Performs almost as well as the Toyama, maybe a little bit more friction in the cut (pretty minor difference). Both sharpen easily and have good edge retention.