4 inches
Freedom units4 inches
Yeah yeah. We're one of the handful of countries that use freedom units. At least we're not one of the handful of countries that drive on the wrong side of the road.Freedom units
That's what she said!4 inches
What were you using the 210 suji for and what does it do that a 210 gyuto or long petty doesn't?
The last years I´ve seen quite a few solid Chefs on different "TV-shows" use Misono UX10 Suji or similar as their all purpose knife. Always been fascinated by it, as they look like they´ve really mastered it. And I´ve tried to do it myself, but always lean on my Guytos and go back to them during prep. Only exception would be during service, where slicing meat and so on. I did get a 210 Kato Suji, bot do feel it is slightly too light to do anything but cleaning smaller pieces of protein and as a line knife. It´s more like a sharpe needle..
At the end of day, it's just a sharpened piece if metal. I often interchange and use sujis and gyutos for the same tasks—I tend not to get pedantic with knife usage for expedience sake. Gyuto for slicing sashimi, or suji for breaking down kale, depends on what's handy in my kitchen.
I have 230, 240, 270 sujis BTW.
Hahahaha! Will do it just for the hell of it.Ever pull out your suji for mirepoix?
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