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.
Looking for my next knife: Sujihiki
- ChefKnivesToGo
- Site Admin
- Posts: 16857
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2051 times
- Been thanked: 3275 times
- Contact:
Re: Looking for my next knife: Sujihiki
If you're ok with R2 I like this one for you: https://www.chefknivestogo.com/kur2su27.html
-
- Posts: 1512
- Joined: Fri Jan 27, 2017 11:21 am
- Location: ATL
- Has thanked: 3 times
- Been thanked: 8 times
Re: Looking for my next knife: Sujihiki
+1ChefKnivesToGo 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
Re: Looking for my next knife: Sujihiki
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
https://moleculepolishing.wordpress.com/: my blog about sharpening with the Wicked Edge
Re: Looking for my next knife: Sujihiki
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
https://moleculepolishing.wordpress.com/: my blog about sharpening with the Wicked Edge
-
- Posts: 193
- Joined: Fri Feb 24, 2017 9:43 am
Re: Looking for my next knife: Sujihiki
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.