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Mon Apr 22, 2013 11:01 am
Ok, so I have been wanting to pull the trigger on a 210mm sujihiki/petty knife for about a year now. I am a line cook and could see this knife being the perfect blade for so many tasks. It would be the perfect size for the line: out of the way, perfect for slicing cooked proteins, and enough knife to do some knife work for mise on the fly if necessary. I also feel it would be great for breaking down tenderloins and even as a filet knife for some fish.
Knowing my needs, there are only a handful of candidates out there within my price range ($200 limit): konosuke hd, konosuke white #2, and the recently discovered Tsutomu Kajihara. Does anyone know the specs on the Tsutomu 210mm sujihiki? I love the steel on it, but don't know the geometry. Blade height, spine thickness, weight, flex? These factors are important for such a multitasker and what I think will be my go to non-prep knife.
Thanks in advance for any help and suggestions!!
Wed Apr 24, 2013 8:27 am
I'll have specs on this knife later today.
Wed Apr 24, 2013 8:29 am
Actually I went to put these in and they are on the page:http://www.chefknivestogo.com/tskasu21.html
Wed Apr 24, 2013 8:30 am
Tsutomu Kajihara knives are made in Tosa Japan. Mr. Kajihara is a third generation blacksmith and he is 64 years old. These knives are fantastic values since they're made with high quality Aogami #2 (Blue Paper #2)steel with good heat treatment and high hardness at HRC62. The handles on these knives are D shaped and are made of rosewood with ebony ferrules.
blade length: 213mm
total length: 350mm
spine thickness: 3.77mm
blade depth: 33.38mm
Wed Apr 24, 2013 11:30 am
Thanks mark! The specs weren't up when I checked the other day and I appreciate you putting them on there! It seems like the Tsutomu Kajiharam is the heftier of the two and the konosuke is the laser as usual. I have not used blue steel or hd and I am intrigued by both, but having this be a line knife the added protection of the HD steel is probably the best choice. When you get in the weeds, making sure you wiped down your blade is the last thing on your mind. Appreciate the information!
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