Suji or.....?

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M1k3

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Thinking a Suji might be next on the list to buy. Or getting a 240+ Gyuto? If you portion lots of Ribeyes and Fish (Swordfish, Tuna, Salmon), what's your go to?

Right handed

No preference to handle type

240mm? Probably 270mm?

Do you require a stainless knife? (No)

What is your absolute maximum budget for your knife?

$200 USD (The further under this dollar amount the better).


KNIFE USE
Professional kitchen use

I have my own sharpening setup. My skill level is able to take dull VG-10 to restaurant printer paper cutting sharp.
 

Nemo

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Shiro Kamo AS suji is pretty good in this price range. Easy to sharpen. Good edge retention. Mine is from KnS and has a pretty nice octagonal handle.
 

daveb

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Yes, you need a suji. Everybody needs a suji and some need two. Or three.

If memory serves there is a Suisin Western Inox on the bst forum right now for about 100 bucks. Great deal.
 

M1k3

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Yes, you need a suji. Everybody needs a suji and some need two. Or three.

If memory serves there is a Suisin Western Inox on the bst forum right now for about 100 bucks. Great deal.
If it's the same one, it's spf :(
 

Xenif

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Theres a Misono suji 270 on bst for well under your budget, should probably jump
 

daveb

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And it's' got an effing dragon. How cool is that?
 
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