What I loved:
- I really enjoyed the feel in the hands- the handle has very little to no taper and is not substantial in weight but also not so light as to feel too blade heavy.
- Only been used twice but went through about 35 melons in one sitting and still cut paper with ease- the heat treat of the 52100 is great: tough and good edge retention.
- I really liked the design of this knife- the wood choice for the handle and saya are beautiful and the ku finish makes the cladding line pop. (Makes me wish I liked Ku)
- The overall weight of the knife is perfect for my tastes, but at the length of 270 I found myself favoring towards the tip.
- Very nice distal taper 4mm spine at heel.
What I didn't like:
- I use sujihikis for very specific purposes unless it's a gyutohiki profile. I found the profile and grind to be difficult to work with for my purposes.
- The thickness towards the heel was just too much for my tastes, it would wedge on melon rinds. This was a great experience for me to try a thicker heeled suji with distal taper, but I think I've realized that's not my thing. I lean towards thinner slicers when I am using a suji.
- The tip was very thin and comes to a screamily pointy tip. (I am so afraid of bending or chipping the tip off on anything and everything especially the saya.) I could see how this would be a pro for other users though.
- I am not a fan of Kurouchi finishes, I like reactive steels, but I really don't enjoy maintaining them with Ku
Nice knife, great construction, good fit and finish, but not the best tool for me and or for some uses. I wanted to like a 270mm Suji, but I just don't have any real use for one. I found myself really only using the front half of the 270mm and all of my other Suji's come in around 210-240 mm. If I need something longer, I tend to prefer a gyuto with more height. I will probably be looking to sell or trade this sometime soon.
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