How Curvy Do You Like Your Sujihiki?

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MSicardCutlery

MSicardCutlery

Full-time Knifemaker-Canadian Mazaki
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It crossed my mind some time ago that while I see plenty of talk on the edge curvature of gyuto and cleavers and even to some extent nakiri, I can't find any discussion about same sort of preferences for sujihiki. Looking into the realm of designated meat cutting knives I see a lot more variation in curvature and tip design than I do with more general purpose blades, so it's got me thinking. Do you tend to prefer flatter sujihiki, or curvier blades with more belly? I get the feeling that absolute flatness is much less critical for cutting meats with draw cuts but that a full length curve probably doesn't present any advantage over a blade with a flat section
 
I think that suji naturally have a pretty flat profile. Pretty hard to avoid with the long length and short height. I do like some up sweep near the tip since most cuts are draw cuts. It's nice to have a little flexibility on where the tip is touching the board, as opposed to a flat k tip where you are inevitably dragging the very tip on the board. .
 
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Embrace the flat. Maybe a little upsweep.

I use a flashy cimitar (Marko) when I'm slicing in front of a crowd. Rolling the blade is a bit of extra work, more fatiguing, , less precise..
 
0D87DC4A-8DD1-4ABD-8B14-7E73F0E34526.jpeg




(Yea, flat, upswept tip.)
 
This is very reassuring to hear. I tend towards flatter suji, but that was more of an intuitive judgement than anything.


Ruso said:
If its good enough to cut through torso, its good enough for my brisket!
Click to expand...
You may be slightly overcooking your brisket 😁
 
That is quite similar to a bread knife. I've seen at least one like it before, though I can't place where...
 
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