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For what it's worth, if storage or cutting space isn't a constraint, I fall into the camp that longer is almost always better. Especially if you do thinks like big roasts or brisket...
My head says 270 is more practical, but the 300 is only a little bit more (<5000yen) and tempting, not least because it won‘t fit in the kitchen drawer. Which makes it easier to justify buying the magnetic strip that my wife doesn’t know about (yet)…
PS. What are the other Top 5 candidates Btw?
The 240 to 270 jump takes the knife from being limited to home meal portioning to being able to take on any protein slicing task. The jump to 300 brings nothing to the equation unless you're slicing wedding cake. ..
Bear in mind that my requirements for a suji are probably different than yours…
I did consider the WatoToyama options as an alternative, but thought they’d be too much of an expense. The Heiji is inching close to those price levels, so torn between just going for it (buoyed by SirDave‘s recs) and checking the alternatives a little more prudently. A Hinoura from JCK would represent a fairly hefty saving for example and looks to follow a similarly more hefty grind. Sensibility has never been my strong point mind and I suspect the Heiji bug has already bitten. Meh, I’ve got a little more time to dither until the invoice arrives…
I am a little suji stupid. From your description it sounds like we share a requirement for a heavier suji. My redneck buds would call it a knife with "a little ass to it". Suggest you look for something 180g+, bonus if over 200g.
IME the stainless clad Wat, Toy, the Maz and the host of other sujis are in the 150 - 160g range. That's too light (IMHO) for a large joint. Suggest you get a weight for that Hinora and then compare available carbon knives from Wat, Toy, Heiji. If you got the Wat/Toy/Heiji and didn't like it, you could prob part with it at little loss. And did I mention I have an HVB for sale?
Good info, thanks for posting.The 240 to 270 jump takes the knife from being limited to home meal portioning to being able to take on any protein slicing task. The jump to 300 brings nothing to the equation unless you're slicing wedding cake. That said I have a 240 and a few 270 for home use and prefer a 285 for making money with.
Bear in mind that my requirements for a suji are probably different than yours.
Wide bevel? What wide bevel?
While it looks lefty biased in relationship to the core steel, it was definitely ground right-handed. I think I need another session or two on the stones. While much better than stock, it could use some more thinning and blending around the middle of the blade.looks amazing. Would love to see the choil
thanks. looks pretty good as is.While it looks lefty biased in relationship to the core steel, it was definitely ground right-handed. I think I need another session or two on the stones. While much better than stock, it could use some more thinning and blending around the middle of the blade.View attachment 138701
link to razor plix?I ordered a Iwasaki razor from Heiji and it was shipped the next day after I emailed and paid. They could be quite responsive and fast when the stuff is in stock.
I just asked them via email and this is what I got.link to razor plix?
What are the dimensions on the petty? Looks pretty sweetWell, mine came as planned by July, but I was in the Us for holiday, so i just got them
270x52 Semi-Stainless Gyuto (SKD12)
260 gm
161 mm Petty
Little hefty for a petty - coming in at 101 gm
Nicely finished
View attachment 139415View attachment 139416View attachment 139417View attachment 139418
Petty is sweet - more heft than the Wat and Toyama SS Petty knives that I haveWhat are the dimensions on the petty? Looks pretty sweet
Is it on the thick side?Petty is sweet - more heft than the Wat and Toyama SS Petty knives that I have
101x33
101 gm
It’s like any Heiji, but small. The same feel and heft and feel you get in any other Heiji.Is it on the thick side?
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