Quantcast

What's your favorite 300 mm sujihiki?

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

Rottman

Hobbyist Craftsman
Joined
Feb 28, 2011
Messages
355
Reaction score
0
Hi,
I'm dabbling in knifemaking and somewhere down the line I want to try a 300 mm sujihiki. I only have a 270 Hiro AS wa suji so my question goes out to the users of the 300 variety. So what's your favorite shape/brand/model and why? :helpsos:

Thanks in advance
 

FryBoy

Well-Known Member
Joined
Feb 28, 2011
Messages
236
Reaction score
0
Hattori FH.

Because I prefer western-handled knives, and it's awesome!
 

mainaman

Senior Member
Joined
Feb 28, 2011
Messages
1,271
Reaction score
0
I bet it will be my new Shiogefusa , because I feel his knives have perfect geometry , heft and grind.
 

Miles

Senior Member
Joined
Mar 1, 2011
Messages
672
Reaction score
15
Location
Deep in the heart of Texas
I only have one 300 suji, the Hiromoto AS. Wish it were a wa handle, otherwise, I can't complain about it. It's been a good blade for me.
 

Rottman

Hobbyist Craftsman
Joined
Feb 28, 2011
Messages
355
Reaction score
0
FH series sounds good.
Doug, is it in any way possible that you could post a tracing of the blade next to a ruler?
 

Cadillac J

Senior Member
Joined
Mar 1, 2011
Messages
637
Reaction score
4
Konosuke white#2 mutha sucka!:eek:vg: I don't know what I would do without it.


 

Cadillac J

Senior Member
Joined
Mar 1, 2011
Messages
637
Reaction score
4
Whoops, forgot to say anything about it. The Konosuke has perfect thinness, profile and weight/balance.

The Pierre custom 300 suji that was for sale a bit ago looked to have an even flatter profile...it was different, but I really liked it. Would of purchased if my money wasn't already tied up.
 

FryBoy

Well-Known Member
Joined
Feb 28, 2011
Messages
236
Reaction score
0
Bottom one in this photo is the 300mm Hattori FH, above it are the 270mm (top) and 230mm (middle):

 

Larrin

Senior Member
Joined
Mar 13, 2011
Messages
647
Reaction score
575
I've only seen one 300mm suji in person that I can remember.
 

FryBoy

Well-Known Member
Joined
Feb 28, 2011
Messages
236
Reaction score
0
FH series sounds good.
Doug, is it in any way possible that you could post a tracing of the blade next to a ruler?
Couldn't post this to my photo site yesterday -- here's a rather crappy photo with a ruler as you requested:

 

Rottman

Hobbyist Craftsman
Joined
Feb 28, 2011
Messages
355
Reaction score
0
Thanks Doug.
Shapewise Pierre's suji looks very close to the FH.
 

UglyJoe

Senior Member
Joined
Mar 2, 2011
Messages
426
Reaction score
1
Really hard to beat Salty's Masamoto.


[video=youtube;XJ5BffjMOGM]http://www.youtube.com/watch?v=XJ5BffjMOGM&feature=related[/video]
 

Cadillac J

Senior Member
Joined
Mar 1, 2011
Messages
637
Reaction score
4
As cool as the Masamoto suji is, it's not a 300mm that Rott is looking for.

That honyaki looks badass and is a sweet piece of work though...but I'll stick with my Konosuke 300mm for under $275 on my budget.
 

Mattias504

Senior Member
Joined
Mar 30, 2011
Messages
324
Reaction score
3
As cool as the Masamoto suji is, it's not a 300mm that Rott is looking for.

That honyaki looks badass and is a sweet piece of work though...but I'll stick with my Konosuke 300mm for under $275 on my budget.
+1 on the Konosuke. I don't really see how many sujis out there could possibly top it.
 

Kyle

Senior Member
Joined
Mar 14, 2011
Messages
505
Reaction score
0
I have a 270mm Konosuke suji and it's great but I'm too scared to really use it for BBQ. First off, it feels like the edge is too delicate to handle the crust/bark on a brisket and it's also so thin and flexy that I almost don't feel secure using it for slicing a brisket. Am I being too much of a wuss and should stop babying it or is that just one of the downfalls of having such an anorexic knife? I use a Kanemasa suji for brisket at the moment.
 

Mattias504

Senior Member
Joined
Mar 30, 2011
Messages
324
Reaction score
3
I say stop being a wuss. I've used my Konosuke for all kinds of stuff including filleting smaller fish. It can handle it. :)
 
Top