Looking for a Sujihiki

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For anyone who read the questionnaire at the top of this thread, a couple of my requirements have changed. First, I would like to have a 270mm rather than a 240mm. Second, I would set my budget at $200 plus/minus $50. So far, the one just above seems to be the one, so I would really value any opinions one way or the other about it from you guys who make up what to me is the most informative, civil, and to-the-point forum I have ever seen.
 

Jovidah

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You kinda have opposing requirements. IMO for filleting thin and light works better. For slicing thick and stiff works better. For carving poultry I wouldn't bother with a sujihiki in the first place.
 

btbyrd

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It's better for fish than for beef or other big mammal stuff, but for $200 I like the Togiharu 270 suji with dimples/grantons. Has some flex, but not a ton. Just enough to be useful for taking the skin off things. A sporty mid-lightweight model that lacks the heft and stiffness you want for cutting beef rib steaks or whatever, but is a good performer on everything else. If you get one, have Korin do the initial sharpening to get it opened up. It has that weird 90/10 kind of bevel that Korin is fond of, which may not be to your liking. But it's easy enough to adapt to.
 
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