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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Sat Mar 01, 2014 3:15 am 

Joined: Thu Feb 13, 2014 8:09 pm
Posts: 55
Ahhhh


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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Thu Mar 06, 2014 7:55 pm 

Joined: Thu Feb 13, 2014 8:09 pm
Posts: 55
Madakage sujihiki 270mm arrived today. Looks great. Currently in knive block in space for cleaver is too short in length. Judt need to lethening it by a mm or 2. Blade comes in contact with the wood ever so slightly. Nevrr used thst long of a knive before but i think it will work just fine especially since the bladeis not nearly as tall as the guytos


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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Thu Mar 06, 2014 8:40 pm 
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Posts: 1116
ironeagle66 wrote:Madakage sujihiki 270mm arrived today. Looks great. Currently in knive block in space for cleaver is too short in length. Judt need to lethening it by a mm or 2. Blade comes in contact with the wood ever so slightly. Nevrr used thst long of a knive before but i think it will work just fine especially since the bladeis not nearly as tall as the guytos



The profile is different because of the knives intended purpose. A sujihiki is good for carving or slicing meats, etc. It won't really do well in a chopping application like a gyuto would.



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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Thu Mar 06, 2014 10:09 pm 

Joined: Thu Feb 13, 2014 8:09 pm
Posts: 55
Very true


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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Sat Mar 08, 2014 10:43 pm 

Joined: Thu Feb 13, 2014 8:09 pm
Posts: 55
Used my masakage yuki sujihiki today on pork loin. Once i got it started i was abke to do a pull cut with very little effort. Works like a champ. Definitely the 270mm length is beneficial for that. Have plenty of knife to work with. The next test at some point is to see how well it cuts bread. Am suspecting it will do just fine


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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Sun Mar 09, 2014 3:16 am 
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ironeagle66 wrote:Used my masakage yuki sujihiki today on pork loin. Once i got it started i was abke to do a pull cut with very little effort. Works like a champ. Definitely the 270mm length is beneficial for that. Have plenty of knife to work with. The next test at some point is to see how well it cuts bread. Am suspecting it will do just fine


Let us know. Maybe it wont go as well as you think.



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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Sun Mar 09, 2014 4:14 am 

Joined: Thu Feb 13, 2014 8:09 pm
Posts: 55
@dan:

Very true. I have have seen videos of chef knives which cut bread. The sukanari being one. if not ii have a bread knife


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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Sun Mar 09, 2014 5:27 am 
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66 <> I haven't read any of this thread except this bread commentary.

It depends on the bread. A hard crusty bread is not going to be the most appropriate task. Thin edges can chip on crusts though a softer bread will be fine.



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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Sun Mar 09, 2014 6:06 am 

Joined: Thu Feb 13, 2014 8:09 pm
Posts: 55
It may have been a soft bread.hard to tell from video. Serrated knife is a much better tool for that task am sure


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 Post subject: Re: New member: would like help choosing a knife
PostPosted: Tue Mar 11, 2014 4:01 am 

Joined: Thu Feb 13, 2014 8:09 pm
Posts: 55
So how how well would my anryu chef work on really hard ingredients such as buttdrnut squash. Woud a santokj work bettet or justva heavier dugy chef such as,a wusthoff?


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