Hi evreybody i am looking for a sujihiki around 27cm to use in a prokicthen ( it could be also shorter at the edge but not less then 24 cm/25 cm). I'll primarly use it for the mise en place and not during the service.
If it possible i prefer stiffer knives without a lot of flexibility.
Thank you for helping me.
Guido
LOCATION
What country are you in?
France
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s 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? Both
What length of knife (blade) are you interested in (in inches or millimeters)? 24 or 27
Do you require a stainless knife? (Yes or no) no
What is your absolute maximum budget for your knife? 1000$ ( i know it is a lot but it is actually my maximum budget for the Knife)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Professional
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.)
-Portioning raw protein ( fish )
-de-skin fish
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.)
Finger point/ Pinch ( pinch more with gyutos)
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/ Draw/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.)
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)? Not really important
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I prefer heavier 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)? Good food release, relatively easy to sharpen and maybe less reactivity
Edge Retention (i.e., length of time you want the edge to last without sharpening)? 5 days
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
If it possible i prefer stiffer knives without a lot of flexibility.
Thank you for helping me.
Guido
LOCATION
What country are you in?
France
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s 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? Both
What length of knife (blade) are you interested in (in inches or millimeters)? 24 or 27
Do you require a stainless knife? (Yes or no) no
What is your absolute maximum budget for your knife? 1000$ ( i know it is a lot but it is actually my maximum budget for the Knife)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Professional
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.)
-Portioning raw protein ( fish )
-de-skin fish
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.)
Finger point/ Pinch ( pinch more with gyutos)
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/ Draw/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.)
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)? Not really important
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I prefer heavier 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)? Good food release, relatively easy to sharpen and maybe less reactivity
Edge Retention (i.e., length of time you want the edge to last without sharpening)? 5 days
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Last edited:
