beneficialapricot
New Member
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
270
Do you require a stainless knife? (Yes or no)
No, in fact carbon is preferred for this one
What is your absolute maximum budget for your knife?
450USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing raw meat, skinning fish. Won't cut cooked meats or anything with a crust - have a different knife I like for this.
What knife, if any, are you replacing?
None.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push/pull slice
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Something very sharp, won't get use too often so edge retention is not very important.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Doesn't matter
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Honestly, I don't have a sujihiki yet so I do not know what I prefer. In Gyutos, I like mid-heavy weight knives.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Ideally something that might not explode if it happened to touch a fish bone, but otherwise I'm pretty open.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Won't get frequent use, so this isn't super important. I'd rather better peak sharpness.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain wood, plastic for raw meat.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
NA
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
NA
SPECIAL REQUESTS/COMMENTS
I’ve got a bit of experience with gyutos (currently have 12 in the collection) but I do not have a sujihiki. I don’t think I’d use one often, but I would like to have one in the collection.
I do have two current contenders, which perhaps people have opinions on (and of course I am open to other ideas!):
Wat Pro sujihiki 270/Toyama SS clad blue sujihiki - Yes these blow the budget a bit, but I love my watanabe pro stuff, gyuto and nakiri. So if it's worth it, I'd do it for another wat. Plus JNS has sales every so often so I could wait and get the Toyama at closer to the budget.
Y Tanaka white 1 suji 270 - I kind of like the idea of white 1 for a suji, just to have something that can be so damn sharp, and since it would be used infrequently and on raw meat/fish I think this might be good. Also I think this one runs more like 260mm which might be great for me since I’m not a pro chef, that size may be perfect.
Also what are people’s opinions on weight in a sujihiki? I’m thinking heavier is better to let the knife weight do most of the work when slicing, but also want to be able to skin fish. This is an area I’m no expert in...
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
270
Do you require a stainless knife? (Yes or no)
No, in fact carbon is preferred for this one
What is your absolute maximum budget for your knife?
450USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing raw meat, skinning fish. Won't cut cooked meats or anything with a crust - have a different knife I like for this.
What knife, if any, are you replacing?
None.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push/pull slice
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Something very sharp, won't get use too often so edge retention is not very important.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Doesn't matter
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Honestly, I don't have a sujihiki yet so I do not know what I prefer. In Gyutos, I like mid-heavy weight knives.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Ideally something that might not explode if it happened to touch a fish bone, but otherwise I'm pretty open.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Won't get frequent use, so this isn't super important. I'd rather better peak sharpness.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain wood, plastic for raw meat.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
NA
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
NA
SPECIAL REQUESTS/COMMENTS
I’ve got a bit of experience with gyutos (currently have 12 in the collection) but I do not have a sujihiki. I don’t think I’d use one often, but I would like to have one in the collection.
I do have two current contenders, which perhaps people have opinions on (and of course I am open to other ideas!):
Wat Pro sujihiki 270/Toyama SS clad blue sujihiki - Yes these blow the budget a bit, but I love my watanabe pro stuff, gyuto and nakiri. So if it's worth it, I'd do it for another wat. Plus JNS has sales every so often so I could wait and get the Toyama at closer to the budget.
Y Tanaka white 1 suji 270 - I kind of like the idea of white 1 for a suji, just to have something that can be so damn sharp, and since it would be used infrequently and on raw meat/fish I think this might be good. Also I think this one runs more like 260mm which might be great for me since I’m not a pro chef, that size may be perfect.
Also what are people’s opinions on weight in a sujihiki? I’m thinking heavier is better to let the knife weight do most of the work when slicing, but also want to be able to skin fish. This is an area I’m no expert in...