Suji or.....?

[M1k3]

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.

 

[Nemo]

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]

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]

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]

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

 

[panda]

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

+1

 

[daveb]

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