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 Post subject: Carbon Sujuhiki recommendations
PostPosted: Wed Oct 31, 2012 2:22 pm 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 152
Hi all,

I'm looking for a 270 mm sujihiki with a wa handle (preferably thick or D-shape, not a tiny Japanese handle, I have large hands). It should be made of a good carbon steel (white, blue or AS) and have a 50/50 bevel.

The only thing I am not sure of is whether it should be cladded. I have a Tojiro ITK with cladded steel. It is a great knife, I love the hazy look and the cladding protects against rust/stains. But it is a bit thick, partly due to the cladding, and the cladding is not very smooth either.

What do you guys think? Should I go for cladded or not? And do you have any recommendations? Yanagiba's with a 50/50 bevel also classify as sujihiki's for me.

Thanks!


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 Post subject: Re: Carbon Sujuhiki recommendations
PostPosted: Wed Oct 31, 2012 5:39 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2663
Location: CT
Kono 270 White #2 or maybe a Fujiyama 270? Wa handles are easy to replace if you need something thicker.


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 Post subject: Re: Carbon Sujuhiki recommendations
PostPosted: Wed Oct 31, 2012 5:57 pm 
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http://www.chefknivestogo.com/tayaasdoed27.html

Yep, yep....everything you asked for I believe. :)



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 Post subject: Re: Carbon Sujuhiki recommendations
PostPosted: Thu Nov 01, 2012 8:19 am 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 152
So Taz suggests uncladded (Kono 270 white #2) or is the Fujiyama cladded?

The Takeda looks really nice. It looks cladded, but I am not sure.

Won't the cladding affect cutting performance? What do you guys think?


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 Post subject: Re: Carbon Sujuhiki recommendations
PostPosted: Thu Nov 01, 2012 8:23 am 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 152
And oops, the Takeda looks to be a Yanagiba, not a suji. Or is it a special kind of yanagiba?


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 Post subject: Re: Carbon Sujuhiki recommendations
PostPosted: Thu Nov 01, 2012 8:59 am 
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The Takeda I believe is double beveled, I missed it in my first post :) The Takeda is cladded, and I think the Fujiyama is also cladded. Cladding may or may not affect the performance. I have a AS clad knife from Kanestune that is thinner than many of my mono steel gyuto's; it's like 1.8mm at the spine. Takeda's are all cladded as far as I know and people rave about how thin they are. The Fujiyama may be a bit thicker, but that may help to stiffen the blade. Some suji's can be thin and flexy, which people may not want. I don't know how the Kono White #2, Fujiyama and Takeda Suji's compare in terms of thinness and flex, but I believe the Fujiyama are generally a tad thicker than the Kono's are.

I dunno how thick the handles are though? Mark would be able to compare the 3 if he has them on hand.


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 Post subject: Re: Carbon Sujuhiki recommendations
PostPosted: Thu Nov 01, 2012 11:08 pm 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 152
I also found the Moritaka yanagiba, which has a 50/50 edge and is more like a suji: http://www.chefknivestogo.com/moritaka11.html

Can anyone compare this to the Takeda? And confirm that the Takeda is actually more like a suji.

Mark, it'd be great if you could give me advice on this, also on the handles.


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 Post subject: Re: Carbon Sujuhiki recommendations
PostPosted: Fri Nov 02, 2012 12:03 am 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Takeda ya ago is really a Suji.

So is the Moritakas.

Both are clad but all clad knives are not alike. The Takeda is thin.



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