Help David select a Suji

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Help David select a Suji

Post by ChefKnivesToGo » Thu Jun 14, 2018 4:34 pm


I am considering one of the following knives for my next purchase. I would be using the knife primarily as a carving/slicing knife for things like roasted chicken, turkey, roast beef etc (there would be some boneless meat/fish prep as well). That being said those items do have bones so out of the options I sent can you tell me if one would be better in terms of resistance to chipping if I hit a bone? I know the Fujiwara has the lowest Rockwell so I am guessing that one but as you mentioned the steel plays a factor as do many other things. I know that the Saji and the Masakage are out of stock but I would be okay waiting for them if you believe they would be the best fit. Lastly, please let me know if there is one you believe to be a better fit than the ones I selected.

Thanks again,

Mark Richmond
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Re: Help David select a Suji

Post by dAviD » Thu Jun 14, 2018 5:03 pm

Different David than me but I love that name!

That Saji G3 Ginsan Sujihiki looks cool.
I like the looks of those line of knives.
I'd think a good question is home or pro?
That might weight in on which way to go to start with.

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Re: Help David select a Suji

Post by Jeff B » Thu Jun 14, 2018 7:10 pm

Are you just considering stainless?
And as far as chipping don't be to concerned there. As long as your not abusing the knife like deliberately cutting into bone your not going to hurt it.
Most J-knives are much tougher than their reputation would suggest. I have a Kono W#2 suji that I carve with and hit bone all the time with no troubles. Just try avoid cutting directly into a bone with pressure.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

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Re: Help David select a Suji

Post by Cahudson42 » Fri Jun 15, 2018 12:13 am

If you think you might be comfortable with an asymmetric grind, the Kanehide Bessaku 270 Suji, on close out, is a great buy IMO:

This uses their TK semi-stainless, similar to the steel in the TKC knives. You will see it is a bit harder than the Fuji FKM (also a great knife for the money. I have one of those, too which I use on hams mostly).

While I really like the FKM in use and it's fit and finish, I prefer the Bessaku for fish - skinning salmon as well as portioning it.

A note on the Bessaku's - you might want to treat the handle if you are used to mostly Western knives. I am a woodworker and have real Tung oil around, so I dilute some about 50/50 with mineral spirits or turpentine and give the handles a good soak. (as I do with my cheap wa handles) . It can take a while to dry, but is harder and more durable than linseed oil..

Others comment on the Bessaku Suji?

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