Suji / Sushi knife

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Fredtjones98
Posts: 3
Joined: Fri Nov 20, 2020 7:35 pm

Suji / Sushi knife

Post by Fredtjones98 »

Hello,

I am looking for some assistance with a sushi knife, so a sujihiki / Yanagiba or Takohiki as I am pretty set with Gyutos and others.

I have gotten pretty decent at sharpening, but don't know how to do a single bevel. I am open to learning (on my own) if its not too hard, but a Suji or double bevel prop easier.

1)Pro or home cook?

Home

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)

a sujihiki / Yanagiba or Takohiki

3) What size knife do you want?

270 mm

4)How much do you want to spend?

~$300

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?

Either

6)Do you prefer Western or Japanese handle?

Either

7)What are your main knife/knives now?

Saji R2 Gyuto, lots of others but no sushi slicer

8)Are your knife skills excellent, good, fair?

Good

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?

This is for push pull sushi

10)Do you know how to sharpen?

Only double bevel, but have gotten pretty good at that.

Please also add any additional pertinent information that can help everyone with suggestions.

1 If do get a single bevel hard to learn to sharpen? as stated above I am getting decent at double bevel....

I was looking at these:

https://www.chefknivestogo.com/kohasu27.html
https://www.chefknivestogo.com/kohawesu27.html

I dont, love the handles on either of these, otherwise they seems great

This knife is gorgeous but I am a little concerned with sharpening and corrosion, though I am a home chef and this would not be my day to day - https://www.chefknivestogo.com/ki27kibl2ro.html

In summary, looking for a 270mm in the $300 range, looks matter slightly more than performance (assuming they will all work well at that price) but I do love to try to get them razor sharp. Will be primarily used by me at home on sushi or special occasion work

Thanks!

Greg
Jason183
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Re: Suji / Sushi knife

Post by Jason183 »

If you’re only using to slicing the fish meat then single beveled yanagiba is the best in this category, better food release when slicing raw fish, but if you’re cutting rolls at the same time, I prefer sujihiki, better all around push/ pull cutter.
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