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Information Please....

Sun Feb 09, 2014 6:26 am

Hi people:

Thinking of this unit....

http://www.chefknivestogo.com/sudazdgy21.html

I like a long flat cutting edge (not into a belly on a knife) and the pics do not always portray it correctly.

Does anybody have this knife to comment somewhat??

Mark, your comments would be appreciated...?

Thanks in advance.

Rook.

Re: Information Please....

Sun Feb 09, 2014 6:54 am

ROOK <> I've had the 240<--link for about two weeks, but I haven't used it yet as I had some custom work done to it that needs to be corrected. When I get to work tomorrow, I'll do my best to give you some good profile pics... of the 240, that is.

The saya is beefy, but quite nice... love the angular design & stiction fit. Knife aesthetic is as beautiful as the pictures.

Here's a quick shot if it does anything for you...

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Re: Information Please....

Sun Feb 09, 2014 7:42 am

"as I had some custom work done to it that needs to be corrected."

What work??

Is the cutting edge flat....how long.....belly??

I hate a knife with belly!

Could you possible check stiction with a spud...just slow cuts to check - like quarter cutting a spud - no speed work, it's misleading.

Thanks for your further input.

:)

Re: Information Please....

Sun Feb 09, 2014 8:48 am

Something about that Teruyasu just rings my bell!

Re: Information Please....

Sun Feb 09, 2014 9:45 am

I had similar......it was not my cup of tea....

I prefer somewhat lighter....

As a home cook I have of late found preference to using my 210 units over the 240's.


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:)

Re: Information Please....

Sun Feb 09, 2014 4:10 pm

Rook - I had the 210?for doing the QL video. From what I recall, it had a classic edge profile. Not super flat, not a ton of belly. Middle of the road. It's fairly tall for a 210, so it will be just a bit on the curvy side. My gut tells me you'll want a flatter profile than this.

In contrast the Tetsuhiro hammered 210: http://www.chefknivestogo.com/tehawh1.html it also taller, but has a much longer flat spot. I hope the videos show the profile well enough for people. I've started showing the profile for longer in the newest videos.

Are you interested because of the steel?

Re: Information Please....

Sun Feb 09, 2014 5:22 pm

Yep, I only look at steel with phenomenal edge retention.....


:)

Re: Information Please....

Sun Feb 09, 2014 6:02 pm

Looks like a nice knife, apart from the fact that I haven't caught the Damascus bug yet.

ZDP189 sounds pretty sweet...

Re: Information Please....

Mon Feb 10, 2014 9:05 pm

ROOK <> The Kanji on your Teruyasu is much larger than mine. Was your's from Koki? I'm sorry to hear you didn't resonate with it.

The "work" is: I have all my handles removed & reinstalled before I use them to adjust the machi/emoto to my preference. Depending on blade length, I like the gap around 17-20mm. This one came in way short & has to go back.

My blade is slightly smaller than the quick looks specimen; @233mm on the edge & 50.1mm tall. It's profile has a very smooth radius w/a relatively short true flat-spot; you can see where the edge meets the board. There is a slight back belly in the heel, which leads into the flat spot, gently sweeping up towards the tip. More belly than your Bull, for sure. Have you considered the SAJI<--link.?! I like the profile a lot.

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Performed with ZERO stiction on the potato... video attached.



Lighting was fighting me as I effectively blocked it when I tried to get a true straight profile pic for you, but I'll post below what I captured & ask you to request more with specifics.

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JEFF <> For whom the bell tolls... ;)

Re: Information Please....

Mon Feb 10, 2014 9:44 pm

My wife gave her blessing to buy another knife but she's going to shit when she finds out it's a $500 knife. Mel has just about pushed me over the edge! :twisted:
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