Need a 270mm Sujihiki
Need a 270mm Sujihiki
Hey All,
Home cook here looking for a 270mm Sujihiki. I currently own:
240mm Konosuke HD2 Gyuto
210mm Gesshin Kagekiyo White #2 Gyuto
150mm T-F Nashini Petty
Shun Classic Paring
I don’t own a slicer and would like one. I would use it for cooked meat, raw meat, fish, and whatever else. The Konosuke HD2 has worked here and there when I needed it, but I really need a Suji to complete my collection.
Carbon steel is definitely preferred. My budget tops out at $350.
I do own stones and sharpen my own knives as well.
Lastly, it’s gotta look good!
Thank you so much!
Home cook here looking for a 270mm Sujihiki. I currently own:
240mm Konosuke HD2 Gyuto
210mm Gesshin Kagekiyo White #2 Gyuto
150mm T-F Nashini Petty
Shun Classic Paring
I don’t own a slicer and would like one. I would use it for cooked meat, raw meat, fish, and whatever else. The Konosuke HD2 has worked here and there when I needed it, but I really need a Suji to complete my collection.
Carbon steel is definitely preferred. My budget tops out at $350.
I do own stones and sharpen my own knives as well.
Lastly, it’s gotta look good!
Thank you so much!
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Re: Need a 270mm Sujihiki
Rob,
I started my collection with the 240mm Konosuke HD2 Gyuto, then the 210mm B#2 Konosuke Fujiyama Gyuto, the 150mm T-F Nashiji Petty (I also got the 240mm Nashiji Gyuto that I never use) and when I thought I needed a Sujihiki I got the Kagekiyo W#2 270mm Sujihiki.
Lesson learned for me; My Gyuto's do all the slicing I need and I bought a 210mm Konosuke Fujiyama W#2 petty that is very good at slicing small roasts.
If you want to complete your knife set here is one that would compliment your other knives;
https://www.chefknivestogo.com/sag3gisu27.html
Sound like we shop at the same stores
I started my collection with the 240mm Konosuke HD2 Gyuto, then the 210mm B#2 Konosuke Fujiyama Gyuto, the 150mm T-F Nashiji Petty (I also got the 240mm Nashiji Gyuto that I never use) and when I thought I needed a Sujihiki I got the Kagekiyo W#2 270mm Sujihiki.
Lesson learned for me; My Gyuto's do all the slicing I need and I bought a 210mm Konosuke Fujiyama W#2 petty that is very good at slicing small roasts.
If you want to complete your knife set here is one that would compliment your other knives;
https://www.chefknivestogo.com/sag3gisu27.html
Sound like we shop at the same stores
Re: Need a 270mm Sujihiki
Ha, wow. Definitely shop at the same store!
Thanks for the recommendation. Looks amazing. Definitely on the high side of the budget but I will keep it in mind. Thanks!
Thanks for the recommendation. Looks amazing. Definitely on the high side of the budget but I will keep it in mind. Thanks!
Re: Need a 270mm Sujihiki
A Moritaka Supreme AS 270 is my pick. It’s badass! Add a dark deep patina and you are one proud slicer.
https://www.chefknivestogo.com/moritaka11.html
https://www.chefknivestogo.com/moritaka11.html
Re: Need a 270mm Sujihiki
Thanks guys. Will go down their respective rabbit holes.
Have also been looking at the Gesshin Ginga White #2. Not sure if another laser is the answer.
Have also been looking at the Gesshin Ginga White #2. Not sure if another laser is the answer.
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Re: Need a 270mm Sujihiki
If you have to have one. I use this one in a pro setting and it does well for me when I have the room for it.
https://www.chefknivestogo.com/kaanassu27.html
Not particularly tall and quite thin at the tip. You can get through most items in a single cut and it will do fish fabrication if you are careful with it.
I really want to pick up a Kono Fuji in 210 though for the line, I might settle for an hd2 210, one day.
https://www.chefknivestogo.com/kaanassu27.html
Not particularly tall and quite thin at the tip. You can get through most items in a single cut and it will do fish fabrication if you are careful with it.
I really want to pick up a Kono Fuji in 210 though for the line, I might settle for an hd2 210, one day.
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Re: Need a 270mm Sujihiki
There's a nice 295 mm suji in the classifieds
https://www.chefknivestogoforums.com/vi ... =16&t=8425
https://www.chefknivestogoforums.com/vi ... =16&t=8425
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Re: Need a 270mm Sujihiki
My Kono Fuji 210 W2 Petty is very similar to my Kono Fuji B2 Gyuto just not quite so tall but same fit and finish. Both are great!Dan_Crubenew wrote: ↑Sat Nov 10, 2018 11:17 pm If you have to have one. I use this one in a pro setting and it does well for me when I have the room for it.
https://www.chefknivestogo.com/kaanassu27.html
Not particularly tall and quite thin at the tip. You can get through most items in a single cut and it will do fish fabrication if you are careful with it.
I really want to pick up a Kono Fuji in 210 though for the line, I might settle for an hd2 210, one day.
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Re: Need a 270mm Sujihiki
An additional data point to keep in mind from someone who uses their suji almost as often as my gyutos. Think about how you would use it during meal service. I use mine quite a bit for large pieces of cooked meat. Slice, serve, sit down with the family. Come back for seconds...thirds...dog's portion. I don't want to fool with having to wipe the blade down and worry about it until dinner is over and it's cleanup time. That translates to at a minimum, stainless cladding for my preferences.
I won't bother listing what I own as they haven't been in stock in forever, but I went AS core, stainless cladding with a thicker spine for my type of duties.
That Anryu Dan listed ticks all my boxes.
I won't bother listing what I own as they haven't been in stock in forever, but I went AS core, stainless cladding with a thicker spine for my type of duties.
That Anryu Dan listed ticks all my boxes.
Re: Need a 270mm Sujihiki
I think 300 mm is the way to go for an all around suji imo. I also like full carbon for sujis cutting alot of proteins, patinas nicely, but that may not be the way to go for everybody.
Re: Need a 270mm Sujihiki
I agree, I like full carbon for a suji unless it's super hectic and you just want stainless clad. The meat juices can be left on it for a bit to help with patina, so it "kinda" helps in maintenance. I have a toyama 300 that's quite nice. The toyamas are basically in your range of price.
Re: Need a 270mm Sujihiki
The Mazakis could quite easily be argued the better value, it just depends on which one you would want. They will be pretty different overall. The toyama has a different stylevaof tip and the steel will obviously be much different.
Re: Need a 270mm Sujihiki
Thanks guys! Is the Mazaki 300mm only available at cleancut?
Also, what is the blade height. In this video of the Masakage Koishi 300mm Sujihiki, it looks extremely tall. I'm not looking for anything that tall. I understand that is a different knife, but just as a point of reference, are we talking shorter than that?
https://www.youtube.com/watch?v=RkJWhkv0fzs
Thank you!
Also, what is the blade height. In this video of the Masakage Koishi 300mm Sujihiki, it looks extremely tall. I'm not looking for anything that tall. I understand that is a different knife, but just as a point of reference, are we talking shorter than that?
https://www.youtube.com/watch?v=RkJWhkv0fzs
Thank you!