Recommend me a Suji

[Gshep91]

Looking for a full carbon, Wa handled suji in the 270-300mm range.
This knife wouldn’t be used frequently so not looking to break the bank on it but definitely was carbon since the goal is some nice hot meat patina.

Budget wise I’d like to be under $250 & the handle material doesn’t matter.

Considering the white 2 offerings by FRKZ @ JCK & the white 2 Miura yanagi’s but not sure I want a single bevel.

Use case is boneless stuff like steak and chicken, not really sashimi lol

Open to used & new knives.

 

[Qapla']

What do you think of this?

https://www.japaneseknifeimports.co...roducts/zakuri-270mm-blue-1-kurouchi-takobiki
You mentioned yanagi's: If single-bevels are in fact acceptable, what do you think of this?
https://www.chefknivestogo.com/enwh2ya30.html

 

[Gshep91]

What do you think of this?

https://www.japaneseknifeimports.co...roducts/zakuri-270mm-blue-1-kurouchi-takobiki
You mentioned yanagi's: If single-bevels are in fact acceptable, what do you think of this?
https://www.**************.com/enwh2ya30.html

First is sold out & if I go for a yanagi single bevel I might go with the Nakagawa on Home butcher.. it’s really tempting

 

[Jovidah]

I don't know if Mazaki 270 suji is in the budget? Because that one makes for a really nice slicer, and it's really reactive to boot.
What sets it apart from a lot of the cheap thin stuff is that it has a thicker spine, so it's stiffer and has a bit more weight to it.

 

[Mytola]

I'm very happy with my Hinoura: Sujihiki

Takes a nice patina and has got perfect balance and heft to it for my tastes at least. Mine is 190g, 39mm at the heel and 278mm edge length at the dot. Cuts raw and cooked meats like butter, and looks good. Here's how mine looks now after some use, it's definitely pretty reactive!

 

[daveb]

Suggest you include weight in your calculus. Gotta be +165g to take on the larger roasts. My favorites are all +200g. 270 is fine for anything you'll come across - I used a light (135g Kono) 300m for awhile to exclusively cut wedding cakes - not much good for anything else.

 

[HumbleHomeCook]

Given the parameters this would be high on my consideration list:
https://bernalcutlery.com/collectio...tadayoshi-270mm-sujihiki-aogami-1-oct-ho-horn
Mono carbon steel is going to give you the best visual patina but know that those made with SK steel aren't super reactive.

Honestly, and I know I say this a lot, but I'd contact @MSicardCutlery about something in like 52100. You'd get a slab-sided mono steel to show off more patina and with a simple handle will probably not be that much (if at all) more than what you're budgeting.

You might be surprised how often you use a suji if you get the right one for you. Mine is a tougher, more robust offering and it gets used for all manner of things from meat cutting to pizza slicing.

 

[Gshep91]

Given the parameters this would be high on my consideration list:
https://bernalcutlery.com/collectio...tadayoshi-270mm-sujihiki-aogami-1-oct-ho-horn
Mono carbon steel is going to give you the best visual patina but know that those made with SK steel aren't super reactive.

Honestly, and I know I say this a lot, but I'd contact @MSicardCutlery about something in like 52100. You'd get a slab-sided mono steel to show off more patina and with a simple handle will probably not be that much (if at all) more than what you're budgeting.

You might be surprised how often you use a suji if you get the right one for you. Mine is a tougher, more robust offering and it gets used for all manner of things from meat cutting to pizza slicing.

Reached out to Matt. I’ve been saying for a while that it’s time to give something from him a go, hope we can make something happen!

 

[Gshep91]

Suggest you include weight in your calculus. Gotta be +165g to take on the larger roasts. My favorites are all +200g. 270 is fine for anything you'll come across - I used a light (135g Kono) 300m for awhile to exclusively cut wedding cakes - not much good for anything else.

Good point. I think some heft to it would be ideal.

 

[HumbleHomeCook]

Reached out to Matt. I’ve been saying for a while that it’s time to give something from him a go, hope we can make something happen!

Oh I'm sure you two will work something out. Looking forward to the outcome!

 

[GorillaGrunt]

Shiro Kamo