How Curvy Do You Like Your Sujihiki?

[MSicardCutlery]

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

 

[Luxman]

I definitely prefer flatter profile as I find a curve profile with a longish blade it means you really need to angle your arm up if you ever want to use the tip.

 

[Heckel7302]

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. .

 

[KingShapton]

Flat profile!

 

[M1k3]

Mostly flat, a little upsweep at the tip.

 

[jcsiii]

Mostly flat, a little upsweep at the tip.

This is the way.

 

[daveb]

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..

 

[ian]

(Yea, flat, upswept tip.)

 

[Ruso]

If its good enough to cut through torso, its good enough for my brisket!

 

[Ruso]

View attachment 206159



(Yea, flat, upswept tip.)

Sorry mate, but you are doing it wrong!

 

[MSicardCutlery]

This is very reassuring to hear. I tend towards flatter suji, but that was more of an intuitive judgement than anything.

If its good enough to cut through torso, its good enough for my brisket!

You may be slightly overcooking your brisket

 

[MowgFace]

@MSicardCutlery While i really like the classic Japanese suji shape, i remember @easy13 posted his Nafzger tall suji, that reminded me of the Mac/Tojiro Breadknife shape just with a straight edge. Always thought it was a cool one.

 

[MSicardCutlery]

That is quite similar to a bread knife. I've seen at least one like it before, though I can't place where...

 

[ch_br]

Mostly flat, a little upsweep at the tip.

It is written...

 

[ch_br]

I asked my wife:

she said, " ... a curve is only useful if the length is inadequate to the task."

As you can tell she's rather blunt.

 

[daveb]

I asked my wife:

she said, " ... a curve is only useful if the length is inadequate to the task."

As you can tell she's rather blunt.

Yr wife - does she have a sister???

 

[ch_br]

Yr wife - does she have a sister???

Lol, nope