HI - looking for a reasonably priced (>$250) 270mm suji. Any opinions on any of these? All these steels are acceptable for me. Just interested in opinions from any users.
www.districtcutlery.com
burrfectionstore.com
www.districtcutlery.com
Thanks

Tsunehisa Migaki Ginsan Sujihiki 270mm
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. German knives are renowned for their durability. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives...


Moritaka Hamono Aogami #2 Sujihiki
Hand-forged sujihiki with Aogami #2 core steel using Moritaka’s signature Warikomi construction, heat-treated to 61-62 HRC, with a medium-rough Kurouchi finish and kasumi on the grind. Fairly flat grind and thinness behind-edge. Superb edge retention and still easy to sharpen and thin. *Note...


Ittetsu SLD Sujihiki w/ Saya - 270mm

Thanks
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