WTB Sujihiki/Petty

[cleanfil]

Hi All,

Hopefully doing this right. Looking to get a few specific knives. Main purpose is BBQ/meat trimming in this case.

Looking for a 270mm (eyeing Gesshin Ginga 270mm W#2 and Konosuke HD2 270mm) for the more all purpose slicer/brisket assistances.

Also looking for what I think i want is a petty/ honesuki maru (new to this scene so apologize if incorrect) for fat trimming, cartilage slicing and various other tasks that would require more finesse/easier to get into tighter pockets. Open to all suggestions ideas, New/used, etc.

 

[daveb]

After some bajillion #'s of brisket, ribeye and tenderloin, I'll suggest the Ginga or Kono may be a little light for what you're looking for. My "good" sujis for fabrication of a lot of cow are all over 200g in weight. Best of them include Zwear (favorite due to great retention) from HSC, Wat, Heiji, Marko.

A stiff little 180 or 210 petty will meet all your trimming needs.

 

[cleanfil]

After some bajillion #'s of brisket, ribeye and tenderloin, I'll suggest the Ginga or Kono may be a little light for what you're looking for. My "good" sujis for fabrication of a lot of cow are all over 200g in weight. Best of them include Zwear (favorite due to great retention) from HSC, Wat, Heiji, Marko.

A stiff little 180 or 210 petty will meet all your trimming needs.

Thank you!!!

You seems I was half way there. I ll take a look at 180 petty (maybe 150, smaller hands but big socks I promise) but open to any suggestions there too.

Going to spend some time looking at your suji recommends. New to the knife scene but spend too much time in kitchen and love adding a hobby to the hobbies.