Quantcast

Suji Profile - Help Finalizing

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

Marko Tsourkan

Senior Member
Joined
Mar 1, 2011
Messages
4,964
Reaction score
29
I would like to finalize a profile for a suji, so I can make a template and stay consistent from one knife to another.

I am leaning to use this profile as my standard profile (customization upon request). I placed a suji next to a gyuto to highlight the edge curve.

This is essentially my own profile, not a copy or a derivative from another profile, so a feedback and critique is welcome and appreciated.

DSC_1812.jpg
 

mattrud

Senior Member
Joined
Mar 1, 2011
Messages
579
Reaction score
0
Without handling it or using it is difficult for me to really get nitty gritty. But the profile so far looks really good. I thought for a second i might like a hair more curve near the tip but I take that back.

A lot honestly for me depends on length of the blade. Longer then a straighter/narrower profile because you are almost only using it for slicing. Shorter like my beloved 240 I like a little curve near the tip because I use it for butchery, slicing, and some other veg prep.
 

mattrud

Senior Member
Joined
Mar 1, 2011
Messages
579
Reaction score
0
Without handling it or using it is difficult for me to really get nitty gritty. But the profile so far looks really good. I thought for a second i might like a hair more curve near the tip but I take that back.

A lot honestly for me depends on length of the blade. Longer then a straighter/narrower profile because you are almost only using it for slicing. Shorter like my beloved 240 I like a little curve near the tip because I use it for butchery, slicing, and some other veg prep.
 

Marko Tsourkan

Senior Member
Joined
Mar 1, 2011
Messages
4,964
Reaction score
29
This one is 280mm on the edge. Raising a tip a bit is something I am considering. Shorter sujis, I will likely to give more curve.

M
 

WildBoar

Home cook, knife accumulator
Founding Member
Supporting Member
Joined
Feb 28, 2011
Messages
4,668
Reaction score
806
Location
NoVa (US)
I think the profile looks pretty good. I was not thinking the tip should be raised, but instead maybe waiting until a tad closer to the tip before increasing the swoop of the spine. But I'll bet it will be great as-is.
 

tk59

Founding Member
Joined
Feb 28, 2011
Messages
4,212
Reaction score
6
This one is 280mm on the edge. Raising a tip a bit is something I am considering. Shorter sujis, I will likely to give more curve.

M
I like the look. I also thought that maybe it was a bit too flat for maximizing the edge length for a slicer but if it's gonna be on the longer side, maybe it doesn't matter as much.
 

chazmtb

Founding Member
Joined
Feb 28, 2011
Messages
506
Reaction score
1
I like your suji design.

I know there were two schools of thought, one with more belly at the tip, and the other with more of your current design. If it is a longer blade, made for slicing sashimi, soft protiens, and those types of task a flatter profile would be more suited for a pulling slice action. For me, this is what I use a suji for.

If you are looking for a brisket slicer, more harty protiens, or stronger task with an initial push and then pull action, maybe something with more belly at the tip is in order. But for me, a gyuto serves that purpose more than a suji.
 

Marko Tsourkan

Senior Member
Joined
Mar 1, 2011
Messages
4,964
Reaction score
29
I think the profile looks pretty good. I was not thinking the tip should be raised, but instead maybe waiting until a tad closer to the tip before increasing the swoop of the spine. But I'll bet it will be great as-is.
I was thinking about it too. Will try it.

M
 

ecchef

Staff member
Founding Member
Global Moderators
Supporting Member
Joined
Feb 28, 2011
Messages
5,878
Reaction score
168
Location
MCAS Miramar
Think it looks good as is.
 

Mattias504

Senior Member
Joined
Mar 30, 2011
Messages
324
Reaction score
3
I say leave it there. I would have to say that it looks to be great as is. Nimble with just enough curve to maximize usefulness, IMO.
Looks like a winner to me.
 
Top