Workhorse (thicker) sujis

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labor of love

labor of love

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Looking for a new carbon sujihiki 270mm for work. Primarily for Gravlax and tuna Crudo. Really want something on the thicker side and thought at first the wakui kaeru workhorse might be a good fit until I saw it weighs 320 grams lol.
Anybody tried one?
 
HumbleHomeCook said:
I clearly can't speak to the pro environment or even gravlax and crudo, but my Sakai Kikumori 240 in whatever flavor of SK is pretty stiff. It's my only suji so I can't compare to other models. Maybe the 270 is worth consideration?

https://bernalcutlery.com/collectio...i-nihonkou-carbon-stee?variant=36248501878936
Click to expand...
Yeah those seem pretty cool. If I can’t find something I like in the $300-550 range I might grab one. I am left handed though so I’m not sure that line will work for me.
 
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The SK I know all are right based. Left versions available by Masahiro and Misono. For a slicer I would certainly prefer Masahiro's V2 over Misono's Swedish.
 
Mine is 230g... Bought it last year so maybe the last batch with wakiu kanji is effectively 320g...
Or maybe it's a error?
PXL_20220727_052249358.jpg
 
labor of love said:
Really want something on the thicker side
Click to expand...

How thick is thick?

I have an old suji from Ebay... it came in a Takayuki Sakai box. The kanji on the knife does not match the box... so perhaps it was only distributed by them? Spec:
  • ~290mm cutting edge
  • 42mm tall at the heel
  • 231g
  • Not much distal taper
    • 3.9mm spine at handle
    • 3.8mm spine over heel
    • 3.3mm spine at 150mm from the handle
    • 2.9mm spine at 200mm from the handle
    • 1.0mm spine at 280mm from the handle

All in all it has heft to it and is quite ridgid. I know that doesnt help for an immediate/available recommendation... but perhaps the measurements are useful data points in seeking your preference?
 
If you are willing to wait 4 months, Nakaya Heiji is my recommendation.
I have his 300mm suji,definitely a fat ******* but performs surprisingly very very well.

195g, 289mm edge length
 

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ahhactive said:
If you are willing to wait 4 months, Nakaya Heiji is my recommendation.
I have his 300mm suji,definitely a fat ******* but performs surprisingly very very well.

195g, 289mm edge length
Click to expand...
Funny you mentioned it. I had a Gesh Heiji suji a few years ago and it was really really great for this application at work. Unfortunately can’t wait 4 months.
Always enjoyed heiji sujis a bit more than the gyutos.
 
I got a newer batch Wakui/Kaeru WH Suji 270 and man this thing is a beast, got at my working place, so i can measure the weight maybe next week, but i guess yes it is 300g + .
Very much fun to cut proteins with.

SirCutALot
 
New iteration it older one ? How come there is so much weight gap !?
 
The weight on JNS’ Kaeru/ Wakui WH knives vary significantly between the first batches and the later versions, which are currently available. They got quite heavier, like 240g vs 320g for a 240 gyuto. Makes sense that sujis got fatter as well.
 
My 240 Kaeru WH (old batch) is like my former original Kato, nearly exactly the same. The newer ones (i have 180/210/270) are much taller, maybe 1cm and so more weight. They resemble the Kato WH JNS line with the beefyness of the original ones.

My 210 is at 295g, my 240 about (250g with a heavier handle!)

SirCutALot
 
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