Which suji would you pick and why

[eddiesalita]

https://www.chefknivestogo.com/kobl2nasu27.html

https://www.chefknivestogo.com/ensrsu24.html

If someone could combine the two into one knife, that'd be great. They are so close in price. Can't decide. Biggest thing I slice is a smoked brisket, rib fillet, odd rump, corned beef etc... As such I don't reckon length should be the defining factor.

Other than raw slicing, I do like to slice cooked cold and hot proteins really thin on occasion. So maybe a little lasery with less flex is what im looking for I think. All advice welcome.

I couldn't decide a few months back. So slept on it for a minute and am back.

Which one would YOU get and why?

If you already have one, your view on it please.

[ex1580]

I would get the Kyoshi Shindo Enjin SRK8 Sujihiki because I am have had issues with Blue #2 in the past (not a slicer though) and I am curious about SRK8.

I don't actually use a slicer a lot so when I do I either just use my Anryu AS gyuto or if I need something a little longer I have a Kanehide Bessaku Semi Stainless Sujihiki that is 270mm. That one is interesting because it's built like a sujihiki but the bevel is only ground on one side. It works pretty well but when it comes to sharpening it's different from my other knives (not hard though, just a different angle and process).

[taz575]

For me it would be the Kohetsu with the longer length. It's noticeable for me when cutting larger cuts of meat down. Both look like they would be stiff and not flexy, which is good! I like blue steels, but the SRK8 looks interesting with the Chromium added.

[TheLegalRazor]

I would get the Kohetsu. You'll use and appreciate the longer length in a slicer. The Kohetsu is also clad in stainless. It will be easier to maintain than a knife clad in iron, which requires some additional effort to keep free from rust.

[aporigine]

Neither. “Life begins at 300mm.”

If the Shindo came long, it would be a slam-dunk choice imo

[eddiesalita]

I want understand people's reasons other than length.

Why would a 270mm shindo be slam dunk over the kohetsu for instance?

[aporigine]

I’ve read good things about Shindo being quite thin behind the edge and good cutters. Basically, I wanna try one.

Looking at the two knives listed, the choil shots make me like the Shindo. It looks like a good balance between thin and stiff.

I am omitting my opinion on how the knives look, because that’s different for everybody.

[Kerneldrop]

I like this one, too...
https://www.chefknivestogo.com/yagihaensu27.html

[Jeff B]

With the described tasks I go at least 270mm.

I like Shindo better than Kohetsu for the grinds but 240mm would give me pause.

[gladius]

Biggest thing I slice is a smoked brisket, rib fillet, odd rump, corned beef etc... As such I don't reckon length should be the defining factor.

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If primarily cutting cooked meat (with crispy bark), a 12-Inch Granton Slicer works great. Add a 6 inch curved boner for trimming - both for under $100 and you're set. You will find that combination in competition.

[mauichef]

In my mind size does matter...at least when discussing Suji's!
The Shindo looks so nice but a 240mm Suji is almost not a Suji!
For me 270mm is the bare minimum. 300mm is the sweet spot.
Good luck with your choice...so many lovely Sujis out there.

[Kerneldrop]

You may get additional results if you just search 300mm in the search box, or 270mm etc.

[aporigine]

a 6 inch curved boner

uh HUHuhuhuh

[gladius]

a 6 inch curved boner

IMG_3884.jpeg

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In my mind size does matter...

For a second, I thought Ray was going there too

[eddiesalita]

Biggest thing I slice is a smoked brisket, rib fillet, odd rump, corned beef etc... As such I don't reckon length should be the defining factor.

---
If primarily cutting cooked meat (with crispy bark), a 12-Inch Granton Slicer works great. Add a 6 inch curved boner for trimming - both for under $100 and you're set. You will find that combination in competition.

This a good point. I always cook extra. Leftover cold meat would be at least, if not more than half of the work this knife will do. Life is empty without cold home cooked meat in the fridge :p

I have a 35cm ham slicer. But it's serrated. Won't cut those paper thin slices of cold roast beef.

I have the western boner, a honesuki and petty.

Food for thought.

[Kalaeb]

As a preface...i have never touched a Shindo...but for a dedicated protein slicer I actually don't like super thin edges. For my cutting style, in this situation, I prefer the grind of the kohetsu. In addition, I think they do a bang up job with blue 2 although in my experience the choil could use a little easing and is often pretty sharp.

[Jeff B]

If you're not in a hurry to buy I would consider waiting awhile and check back now and then. I think you may see some nice knives restock over the summer.

[eddiesalita]

If you're not in a hurry to buy I would consider waiting awhile and check back now and then. I think you may see some nice knives restock over the summer.

Ok. I'm picking up what you're puttin down

Might grab a granton slicer in the meantime. Half itching an itch is better than not itching it at all eh.

[ndh4993]

I like this one, too...
https://www.chefknivestogo.com/yagihaensu27.html 100% agree. Mark recommended to me and I love mine for beef steaks, roasts, and chicken alike. Also recommend the finish sharpening to perfect this choice.