What is the best Sujihiki for me?

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What is the best Sujihiki for me?

Post by ChefKnivesToGo »

Yes I am planning to get one soon. I am planning to also get a sujuhiki and seek professional advice from yourself, I'm looking to get a 270mm sugihiki blue steel with rosewood handle, I've been inthe industry for quite sometime but this would be my first Japanese knife, a blue steel would be prefer due to its durability strength and edge retention according to researches, but I am also concern about the reactiveness of the knife, kurochi finish is said to reduce the reactiveness of the knife,
Would like to seek your professional advice budgeting below 300usd.

Thank you
Hope to hear from you soon
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Re: What is the best Sujihiki for me?

Post by ChefKnivesToGo »

Hi chefknivestogo

1) Pro
2) Sujihiki
3) 270mm
4)<$300 w saya
5) either
6) Japanese Handle
7) Akifusa powdersteel 210 gyuto, Togiharu honesuki
8) Good
9) Maybe a Push and pull Cutter
10) Yes ( looking at the shapton 6000 )

Thank you
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Re: What is the best Sujihiki for me?

Post by ChefKnivesToGo »

This one is semi stainless and has excellent edge retention. It’s my first choice for you: http://www.chefknivestogo.com/kohasu27.html

This one is stainless and has nice cladding. They’re good knives and are under your budget: http://www.chefknivestogo.com/kavgnasu27.html
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Re: What is the best Sujihiki for me?

Post by Lepus »

I don't know to what extent Mark went regarding steel, so this may be superfluous, but I wouldn't get caught up on blue steel. It will hold an edge well and isn't terribly rust prone, but it's not the only steel that will do this. HAP40, as already linked, will hold an edge longer and will be just about as tough, though it will be somewhat more difficult to sharpen. Considering your request I think a Kohetsu sounds great.

The other knife CKTG has in stock that might fit is an Anryu in blue #2, which ticks every box, but might be a little thicker than you want depending on how you use it. I haven't tried his sujihiki, so I can't speak directly to its geometry, but I have his 240mm gyuto and his blue steel is excellent.
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Re: What is the best Sujihiki for me?

Post by Cutuu »

I also thought the anryu checked your boxes, but like Lepus i was unsure if maybe it was thicker than what you looking for. I also dont have any experience with it, but i do have a anryu 240 gyuto supposedly arriving today :)
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Re: What is the best Sujihiki for me?

Post by Cutuu »

What is your projected use for it?
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Re: What is the best Sujihiki for me?

Post by gladius »

Greetings.

The Kohetsu Aogami Super Sujihiki 270mm (in stock) would also make a great choice with edge retention better than blue #2 and stainless cladding to minimize maintenance and reactivity concerns.

http://www.chefknivestogo.com/koaosu27su.html
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Re: What is the best Sujihiki for me?

Post by Jeffyew »

Planning to use it for slicing fish and cooked meat,
Looking at the Kato Nashiji Suminagashi Sujihiki 270mm and Anryu Kurouchi Damascus Sujihiki 270mm comparing might just fit in the blanks I needed, but as you guy refereed the blade might be slightly thicker but uses for the purpose I needed would it be fine?
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Re: What is the best Sujihiki for me?

Post by Jeffyew »

whats the differents between
http://www.chefknivestogo.com/koaosu27su.html
and
http://www.chefknivestogo.com/kohasu27.html
since its $50 difference
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Re: What is the best Sujihiki for me?

Post by Cutuu »

The steel is the difference. AS will give u great edge retention, but not as extreme (generally) as hap40. The AS in theory should be easier to sharpen. For your use the AS would be my rec. Maybe someone will actually compare the two models for you.
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Re: What is the best Sujihiki for me?

Post by SteveG »

As Cutuu mentioned, the difference between those two is the core steel. They have similar dimensions and performance. The price difference is likely the cost of the steel and/or cost differences when Mark placed the orders.
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