Yoshikane SKD Nashiji Sujihiki Thoughts

[MrJustin69]

Looking to buy this, appears to be around $425 from the only retailers I can find that still have it in stock. What are your thoughts on this?

I plan to mainly use this for BBQ. Brisket, steaks, asian BBQ thinly sliced meat dishes, etc.

I sometimes do fish as well, mainly salmon.

 

[captaincaed]

They’re excellent knives, I think a little underpriced for the past year or two. So $425 is higher than previous but the performance is very good.

For crusty brisket I might choose a stouter slicer. Yoshi is very thin, and may microchip. You could beef the edge up but you’d lose a bit of Yoshi magic. Should be excellent for boneless salmon.

If cost is a concern and your proteins are tougher, western prep, I might go for a beefier suji. @daveb would have a good rec.

But if you really like the Yoshi and can afford it, just go for it. You’ll eventually sharpen the knife to meet your needs and it’s a very good, consistent brand.

 

[MrJustin69]

Awesome, thanks for the advice! Hoping Davidb will chime in with some beefier recs! Definitely been eyeing this one for awhile. Might grab this + any beefier recs.

 

[daveb]

I like heavier suji, 200g and up are my favorites, my besties are 225g. 270mm are good production knives. But keep in mind that a work day (catering) for me frequently involves 60ish lbs of brisket slicing and I've done more 200 lbs at an event. Heavier knives seem to do some of the work for you.

I don't know where the Yoshi is on the weight scale but 160ish grams should be fine for home use. Their gyuto is mid weight, very thin behind the edge and I wouldn't expect the suji to be a great departure from that. I would like to try one myself but there are about a gillion knives I would like to try.

If you're shopping, I'll suggest looking at the "Heijii Direct" thread and pose an inquiry about a suji from him. Had one (until it grew legs and walked off), was one of my favorites, especially for an off-the-shelf knife. And MSCutlery may be able to make you a custom in that price ballpark - if I was shopping with $400ish to spend, I would definitely have that convo.

 

[MrJustin69]

Appreciate the advice guys. I will take a look in that route for my next knife!

On a side note: I also purchased the Yoshikane - do you know of any saya or knife guards that would fit with this?

 

[nhb22]

My 285mm Heiji suji is my go to slicer!

 

[SwampDonkey]

Purely based off my experience with the Yoshikane SKD 240 gyuto; I didn't care for the grind as a meat knife. Great on veggies but I found my Mazaki and Munetoshi 240 gyutos to be noticeably better on cooked meat.

Mazaki makes some sweet sujis and to Dave's point above, they'll be a little more weighty and robust than the ultra-thin edged Yoshikane. Better to hold up against a brisket bark or accidental bone knick on something else. But I'm just extrapolating off my 240s, maybe Yoshi changes the grind a bit for their sujis.

Cleancut has a 275 and a 305

https://www.cleancut.eu/butik/knifetype/sujihiki/mazaki_sujihiki_kasumi-detail