Suji or.....?

Discussion in 'The Kitchen Knife' started by M1k3, Aug 29, 2018.

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  1. Aug 29, 2018 #1

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    733
    LOCATION
    U.S.A.



    KNIFE TYPE
    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.
     
  2. Aug 29, 2018 #2

    Nemo

    Nemo

    Nemo

    Staff Member Global Moderators

    Joined:
    Oct 16, 2016
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    Location:
    Southern NSW (Aus)
    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.
     
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  3. Aug 29, 2018 #3
    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.
     
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  4. Aug 29, 2018 #4

    M1k3

    M1k3

    M1k3

    Senior Member

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    If it's the same one, it's spf :(
     
  5. Aug 30, 2018 #5

    Xenif

    Xenif

    Xenif

    Senior Member

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    Theres a Misono suji 270 on bst for well under your budget, should probably jump
     
  6. Aug 30, 2018 #6

    panda

    panda

    panda

    O.G. Supporting Member

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    +1
     
  7. Aug 30, 2018 #7
    And it's' got an effing dragon. How cool is that?
     
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