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Fri Jun 21, 2013 1:54 am
1. Are you right handed? Yes.
2. What type of knife are you interested in? A slicer
3. What size knife are you looking for? 210mm or 240mm.
4. Do you prefer carbon or stainless steel? Stainless
5. Do you prefer a western handle or a Japanese handles? Either, slight bias for Japanese
6. How much do you want to spend? Up to 200 or so.
7. Do you know how to sharpen? No.
Looking for ideas for a slicer in one of the above sizes. I'd like stainless, 50/50 bevel, either handle type.
I am contemplating a Richmond laser petty or gyuto. This is for home use, and not for use boning. And 270 is just too big. But ideas on other would be welcome, or if the laser would really just not work that way.
Fri Jun 21, 2013 2:51 am
I personally can't see going shorter than a 240 for a slicer but it's all about the user. The Richmond laser petty would make a good slicer in a 210mm. http://www.chefknivestogo.com/rila21pe.html
The Richmond Wa-240mm gyuto might fit the bill for something a little longer. http://www.chefknivestogo.com/fufkm24wa.html
Fri Jun 21, 2013 3:08 am
depends on what you're cutting. if you're cutting large portions breaking stuff down, then i'd get a 270mm. but if it's just portioning small stuff, go ahead with what you're comfortable with.
please tell us what you'd be cutting.
Fri Jun 21, 2013 3:11 am
Things like roasts, London broils and flank steak for fajitas.
Fri Jun 21, 2013 5:17 am
i'd say get something that's at least 270mm. you'll thank yourself later.
Fri Jun 21, 2013 5:54 am
Given that what you're slicing is 6-8" wide, that is 200 mm right there. I think you'll find even 240 on the knife limiting, though workable.
Fri Jun 21, 2013 6:07 am
It's consensus for a reason. I suggest the largest you feel confident with. If that's 240... then 240 over a 210 W/O DOUBT OR QUESTION.
The Kikuichi TKC on close-out is a great option... http://www.chefknivestogo.com/tkcsujihiki240.html
Masamoto VG fits in your price point well... http://www.chefknivestogo.com/masamoto-slicing-knife.html
Fri Jun 21, 2013 10:31 am
So my length limitation is storage. I don't have space to do a wall mount, and the block I have has a max depth of 265mm. My addict 2 240mm is 255mm from ferrule to point. Though when I just measured it I was looking at ways to get more depth, but even that would bottom out at 285mm with no clearance left to the counter. The 2 stainless Richmond sujis are 260 and 265, if they are inline with the addict they would clear that. A true 270 with same ferrule to choil gap would probably be a gamble.
Fri Jun 21, 2013 11:16 am
EC - If you anticipate using the sujihiki only occasionally for slicing duties, what about getting a 270mm and storing it in a drawer with a saya or blade guard as protection? (Assuming your kitchen drawers are deep enough.)
Just a thought...
Also, I second Jeff B.'s above recommendation of the new Richmond 240 Wa-gyuto. It's a great value and makes a pretty darn good slicer as well as a general purpose gyuto - if 240mm is where you're headed.
Fri Jun 21, 2013 1:29 pm
In my home kitchen I use primarily a 240mm suji and 210mm wa-petty for slicing duties. I do occasionally pull out the 270mm, but rarely and only for the largest of things....big roasts/briskets/etc., watermelons, etc.
But, if I only had one, I would get the 240mm and forego a 210mm at least for now.
Which one....lots of good choices.
I do really like the TKC knives and that suji is nice.
I love this knife:http://www.chefknivestogo.com/kowh2su24.html
Another good option would be the Misono Swedish:http://www.chefknivestogo.com/misono7.html
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