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Thu Nov 29, 2012 10:26 am
Hi, I am looking to purchase a 270mm sujihiki and I am deciding between the Misono Swedish Steel and the Kikuichi Carbon Elite. This will be used primarily on the line at work. I have heard good things about both, but there is a big price difference. But I have a few questions about them. What are the steels used and the hardness/edge retention of each, is either more prone to chipping than the other, is one more reactive than the other, and what are the weights and thicknesses of each? Also, I will probably be getting the Misono Swedish gyuto as well. Thank you.
Thu Nov 29, 2012 10:28 am
Both of those knives are similar in general style and performance. They both use kind of middle of the road carbon steel. If you wanted to choose between those two I would get the Misono gyuto and the Kikuichi carbon mostly because you will have a chance to try different makers.
I have some other good ones in this general category. If you're open to a wa handled knife try the Moritakas. They great knives and have better steel. Their "yanagis" are really sujihikis and would work well for you.
Fri Nov 30, 2012 8:17 am
Yeah, the steel used in both is very similar. Neither has a strength over the other in any category as best I've ever been able to tell.
Can't help with weights and thickness's.....sorry.
Fri Nov 30, 2012 9:26 am
I have a Kikuichi Elite Carbon 240mm gyuto. I got it many years ago (7 or 8 IIRC) and the handle was OK, but I had to take some sandpaper to the handle, spine and choil, which is a common thing for many Western handled knives in that price range. Dunno if they have gotten better with that lately or not. It takes a wicked edge when I do my part on it and holds it decently. It was my first Japanese knife and I still use it occasionally. I am guessing the Misono would have better F&F, but it's a total guess, Mark would be able to elaborate on that better than I can since mine is much older. IIRC, the Kikuichi Elite series uses SK4 Carbon steel and some people complain about the steel being "stinky". Mine had a dull grey/goldish patina on it from the years, but that went away when I reground and rethinned the whole blade.
I like Mark's idea of getting a gyuto from one and a suji from the other.
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