We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jan 01, 2013 7:43 pm
I am planning to acquire new 270mm sujihiki in near future and I need you guys opinion on the selections I have.
konosuke fujiyama blue no.2 w/ ebony handle ($440)
sakai takayuki damascus ginsakno by Suogo san ($390)
yoshikane damascus sld steel sujihiki from japanesenaturalstones.com ($490)
Master saji's r-2 damascus slicer (approx $500, custom made for me by Koki san)
I just wanna know which knife will be the best performer compare to the price tag.
I have both carbon and SS knifes and sharpen my own knives.
From my experiences, Blue #1 is sharpest out of all knife I own now (Mizuno taranhjo yanagi 300mm)
Wed Jan 02, 2013 8:46 am
I've never used a suji from any of them except the Konosuke Fujiyama series....but I have seen other knives from both the Sakai Takayuki damascus ginsanko series and the Saji R2's.
Of them, the Fujiyama is the best of the bunch performance wise. The other two knives are nice (again, never tried the Yoshi), but the Konosuke is just ground so well that it cuts like a dream. Add to that an expected flawless fit & finish and I'm really in love with them knives.
Wed Jan 02, 2013 10:12 pm
So how is stephan fowler's w2 steel sujihiki? It is priced at 450 which is same as konosuke fujiyama blue#2 sujihiki. I have couple of konosuke knives so i know it is top of the line stuff but i never experienced stephan fowler knives so i need some insight on it from the people who used it.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.