Looking for my next knife: Sujihiki

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kalbi tang
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Looking for my next knife: Sujihiki

Post by kalbi tang »

Its been a while since I've gotten a new knife and I'm going to treat myself with a new toy. Looking to get a sujihiki that I will use to carve my roasts. meats and do some fish slicing for sushi. Looking for something that will take a wicked edge but also have good edge retention. I use to sharpen much more often but lately, I've gotten lazy and only sharpen when really necessary. I started using a nanocloth strop with a diamond emulsion to add a quick edge if things get a little dull. Edge retention is an important factor so I'm thinking the right steel might be AS, HAP40 or R-2.

Thanks everyone for your suggestions and reviews.

1)Pro or home cook? Avid home Cook

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

3) What size knife do you want? 270mm

4)How much do you want to spend? up to $300.00

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? stainless cladding over hard carbon steel.

6)Do you prefer Western or Japanese handle? Prefer Wa

7)What are your main knife/knives now? Too many but mostly 240mm and 210mm gyuto, a couple of pettys, santoku, and a bunka ranging from TF W#1 custom, kurosaki AS laser, Kohetsu HAP40, Gihei B#2, ,Yoshimune White #1, Konosuke H2 and GS+ and Masakage Koishi. I really really like the Kohetsu HAP40 santoku as my utility knive and my current go to gyuto's are the Koisi for smaller jobs (210mm), the Gihei B#2 240 gyuto for beefy jobs and the Konosuke for delicate work.

8)Are your knife skills excellent, good, fair? Good...when I get into a rush I have a tendency to get wonky on my cuts

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? Usually I am a push/pull but for carving roasts and slicing fish it will be more of a slicing motion

10)Do you know how to sharpen? I've gotten pretty good but still need to refine my skills, especially needing more patience on spending time on the lower grit stones. I free hand sharpen my good knives on Shapton GS and natural Japanese stones...especially higher grit and polishing. For crappy knives or outdoor knives, I use a Ken Onion electric sharpener with a blade grinder attachment.
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Re: Looking for my next knife: Sujihiki

Post by ChefKnivesToGo »

If you're ok with R2 I like this one for you: https://www.chefknivestogo.com/kur2su27.html
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Re: Looking for my next knife: Sujihiki

Post by snipes »

ChefKnivesToGo wrote: Tue Dec 05, 2017 11:49 am If you're ok with R2 I like this one for you: https://www.chefknivestogo.com/kur2su27.html
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mark76
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Re: Looking for my next knife: Sujihiki

Post by mark76 »

How about this one? viewtopic.php?f=16&t=4010
https://japaneseknifereviews.wordpress.com/: my blog with Japanese Knife Reviews
https://moleculepolishing.wordpress.com/: my blog about sharpening with the Wicked Edge
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Re: Looking for my next knife: Sujihiki

Post by delmar »

mark76 wrote: Wed Dec 06, 2017 10:52 am How about this one? viewtopic.php?f=16&t=4010
Ha ha. Unabashed self promotion - love it!
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Re: Looking for my next knife: Sujihiki

Post by mark76 »

Well, also promotion of a great knife...
https://japaneseknifereviews.wordpress.com/: my blog with Japanese Knife Reviews
https://moleculepolishing.wordpress.com/: my blog about sharpening with the Wicked Edge
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Re: Looking for my next knife: Sujihiki

Post by delmar »

Not a slight, Mark. I've done the same.
kalbi tang
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Re: Looking for my next knife: Sujihiki

Post by kalbi tang »

Looks like a great knife but I’m really looking for a 270mm sujihiki and I don’t necessarily want to pay for s custom handle. I want something that will give me a great carving knife than can easily do double duty as a yangabi and slice fish.
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Re: Looking for my next knife: Sujihiki

Post by delmar »

That kohetsu hap40 has always intrigued me.
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