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DT74

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Joined
Nov 18, 2019
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Hi KKF,
Looking for some assistance to try and find something with specific parameters - no luck so far with the search engines and looking thru the common knife shop websites. Here’s what I’m trying to find-

Suji
270
Wide bevel
K tip
Ginsanko/stainless

So, ideally something like a Kagekiyo with a k tip. They seem to make lots of yanagibas like this, but no luck find a suji.
Thanks all!
 
You've not mentioned weight, a significant variable for a suji.

Sub 165g will be laserish, may be a wedge monster and will likely feel "whippey". Best suited for light duty slicing and portioning and fish work.

165 - 185ish will be a nice middle ground suitable for most tasks. May still wedge in larger roasts, brisket.

190 and into the 200s is my preferred weight for pro work, portioning steaks, roasts.

A 40ish mm height is good, 50 and you can use it on a board for quick chopping tasks.

Good luck!
 
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