I am usually fairly (extremely) brief with my descriptions, but this one is special and warrants a proper write up.
Bought this from @GorillaGrunt over a year ago after hearing really good things about it, and it blew me away. It’s a super stiff sanjo suji with an awesome wide bevel that looks polish ready. Not speaking to grind but just the feel, this feels like if shigefusa made a sakimaru sujihiki in their kurouchi line. Something about the stiff solid feel is unmistakable. Gorilla Grunt had told me this was the best thing he ever used to slice crusty proteins and I totally agree. Been using it on steaks and roasts, and between the sharp, toothy edge and the weight it’s really just cuts a steak like butter. Been switching to western handles and this is one of my last holdouts. This was one I bought on faith not knowing the maker, and I was glad that I did
300x33, 262g
$625 -> $590 -> $550 CONUS
Bought this from @GorillaGrunt over a year ago after hearing really good things about it, and it blew me away. It’s a super stiff sanjo suji with an awesome wide bevel that looks polish ready. Not speaking to grind but just the feel, this feels like if shigefusa made a sakimaru sujihiki in their kurouchi line. Something about the stiff solid feel is unmistakable. Gorilla Grunt had told me this was the best thing he ever used to slice crusty proteins and I totally agree. Been using it on steaks and roasts, and between the sharp, toothy edge and the weight it’s really just cuts a steak like butter. Been switching to western handles and this is one of my last holdouts. This was one I bought on faith not knowing the maker, and I was glad that I did
300x33, 262g
$625 -> $590 -> $550 CONUS
Last edited: