Recommendations for an alternative to Kaeru sujijiki for professional use?

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ampersandcetera

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I’m working in a Korean restaurant and slicing a LOT of proteins with my 240 Yoshikane gyuto, which has me thinking strongly about a suji for my work roll. I’m hoping for a sub-$300 price point and it seems like Kaeru is the one to beat: https://www.japanesenaturalstones.com/kaeru-kasumi-stainless-sujihiki-270mm/

Any other recommendations that might rival this one in terms of performance and f&f? Wa handle, blues or skd/sld if possible, 240-270mm. I’d get a Yoshikane SKD or a Watanabe B#2 suji if I found a good deal on B/S/T but I’m also interested in expanding my horizons a little. I won’t really consider single bevels since I’m a lefty through and through.
 
I had a Konosuke branded yoshikane skd petty that was super nice, if the sujis cut like the gyutos and pettys that’s a great choice. You could always grab a mono carbon suji for daily use. They’re tried and true for good reason.
Personal preference for profile means a lot in the suji world so take a good look at blade curvature and think about what would suit you best.
Since you’re looking for versatility I’d go for something not too thick or thin.
Kaeru tough as nails but SKD twice as fun to sharpen.
 
labor of love said:
I had a Konosuke branded yoshikane skd petty that was super nice, if the sujis cut like the gyutos and pettys that’s a great choice. You could always grab a mono carbon suji for daily use. They’re tried and true for good reason.
Personal preference for profile means a lot in the suji world so take a good look at blade curvature and think about what would suit you best.
Since you’re looking for versatility I’d go for something not too thick or thin.
Kaeru tough as nails but SKD twice as fun to sharpen.
Click to expand...
What would be your recommendation for a mono carbon? I love the long flat spot and geometry of the Yoshikane gyuto, which is why I’ve been using it as my de facto slicer recently.
 
ampersandcetera said:
What would be your recommendation for a mono carbon? I love the long flat spot and geometry of the Yoshikane gyuto, which is why I’ve been using it as my de facto slicer recently.
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Unpopular opinion but Masamoto KS suji in terms of profile. You can get Masahiro VC left handed grind sub $200 which should be solid (I’m a lefty too). Heiji is my fave suji w flat profile, but it’s not great for cooked protein. Wonderful for raw stuff.
 
Heiji is a good one, very similar to kaeru. Offered in semi stainless and carbon. Comparing them side by side, I notice a lot of similarities.
 
labor of love said:
Unpopular opinion but Masamoto KS suji in terms of profile. You can get Masahiro VC left handed grind sub $200 which should be solid (I’m a lefty too). Heiji is my fave suji w flat profile, but it’s not great for cooked protein. Wonderful for raw stuff.
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When a KS is an unpopular opinion oh my lord.
 
panda said:
in this situation and budget I would
be interested in this one (haven't tried yet, but do own the same series gyuto which is VERY good)
https://bernalcutlery.com/collectio...isamoto-hagane-270mm-sujihiki-sk-pakka-handle
Click to expand...
Well I hope this choil shot is a digital artifact or something, otherwise, this is a hard pass from me :p

1713763113675.png
 
ampersandcetera said:
I’m working in a Korean restaurant and slicing a LOT of proteins with my 240 Yoshikane gyuto, which has me thinking strongly about a suji for my work roll. I’m hoping for a sub-$300 price point and it seems like Kaeru is the one to beat: https://www.japanesenaturalstones.com/kaeru-kasumi-stainless-sujihiki-270mm/

Any other recommendations that might rival this one in terms of performance and f&f? Wa handle, blues or skd/sld if possible, 240-270mm. I’d get a Yoshikane SKD or a Watanabe B#2 suji if I found a good deal on B/S/T but I’m also interested in expanding my horizons a little. I won’t really consider single bevels since I’m a lefty through and through.
Click to expand...

Maybe discuss a lefty version of something like these?

https://www.kitchenknifeforums.com/threads/250mm-wolfram-special-sujihiki.66588/
https://www.kitchenknifeforums.com/threads/msicard-cutlery-320mm-sujihiki.68695/
 
I have been filleting fish for decades and have many factory, custom filet knives as well a Yanagibas for Sushi/Sashimi.
For filleting I have settled on a Suji with a very slim tip at 300mm.
This one I purchased is unfortuneatly sold out but it will give an idea of what to look for.
The tip shape and 300mm length are very important.
I did 4 Monkfish yesterday with ease with this knife.
https://www.japanesenaturalstones.com/minamoto-no-masakane-sujihiki-300mm-no-bulster/
-Richard
 
Trouble with Suji at work if used a lot, many sharpenings they wear down fast I used Masamoto mono carbons 270mm.

Yanagiba replaced them as raw fish knives.

Finally bought a Suji for home use no worries about wearing it down. Got it on sale mono carbon. Have found many uses for it, don't know why took me so long been retired 10 years.
20240602_230325.jpg
 
Think a Suji would be good in your situation l wouldn't spend 300 for one. My mono carbon cost less than 100 on sale nice flat profile pakka wood handle 240mm. You should get a good 270mm in 200 range.
 
Another pro here. I second Ashi. Only ever used the mono stainless, but I loved it.

One thing I’d chime in about is the size. In a pro environment, it might be awkward to have a true 300mm. I’d consider a large 270 if you have the space or a sakai 270 if you don’t.
 
Yeh the Ashi Ginga are mono AEB-L. Geometry really nice pointy tips on the thin side great cutters. Tip on sharpening Suji stainless or carbon thinning little behind the edge & putting on a micro bevel will preserve the geometry longer.
 
+1 AEBL and also SLD, Ginsan, and AS are my favorite steels for this (those three more than AEBL). Personally I’d say this knife and application are one where steel matters more to me and since I’m not a metallurgist I can’t really tell you why authoritatively, just empirically. The KS I had, edge retention still stinks and it’s too bendy. I prefer stiff sujihiki pretty much exclusively.

What if Kaeru SLD isn’t really beatable? I’ve been thinking of getting one, seems to be the whole package in terms of steel and all dimensions of geometry. My current fave is a Mazaki Ginsan but good luck finding one of those.
 
A suji has to have some ass to it to be used most of shift. You want a knife that "helps" you cut the protein and you definitely want one with little to no flex.
180+ gram is minimum I like to work with and my favorites are all over 210g. A 160g (Ashi et al) suji is best used for wedding cake. 270 is a good length, 300 is unnecessary and awkward in the kitchen.

I have them in Gensan, AEBL, Blue, White, and my favorite work knife ZWear by Harbeer. A Wat would be an excellent choice if available for budget as would a Heiji. HSC would require a considerable budget stretch but MS may be able to work something out. Depending on size of your product you may be able to get it done with a 240 and save a couple bucks.

You in Portland by chance?

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