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 Post subject: Best 240 Sujihiki
PostPosted: Fri Feb 08, 2013 7:18 pm 

Joined: Thu Feb 07, 2013 6:29 pm
Posts: 6
Gentlemen,

What are the top contenders for the best 240 Sujihiki?

Thanks in advance for your knowledgeable recommendations.


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 Post subject: Re: Best 240 Sujihiki
PostPosted: Fri Feb 08, 2013 7:25 pm 
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A few things would be helpful.....

Budget
Carbon/stainless
Wa or western
What do you want in a suji.....super thin, flexible, stiff, etc.

Barring answers to those things, here are a few of my favorites:

Kikuichi TKC:
http://www.chefknivestogo.com/tkcsujihiki240.html

Great all arounder.....good steel, good profile, nice F&F

Kikuichi Carbon:
http://www.chefknivestogo.com/kielcasu24.html
Nothing glorious here, but I really like the shape of the blade (profile) and the tip is my favorite part. Carbon steel so it's easy to sharpen, but it doesn't hold an edge really long.

Stepping up a notch, the Takeda yanagiba is a suji by another name:
http://www.chefknivestogo.com/tayadoedas24.html

Incredible blade....super thin edge, great steel.



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 Post subject: Re: Best 240 Sujihiki
PostPosted: Fri Feb 08, 2013 8:03 pm 

Joined: Thu Feb 07, 2013 6:29 pm
Posts: 6
I prefer a Wa handle, however I'm not overly opposed to Western. Carbon or stainless is fine... I have both and like both for different reasons. Thin and stiff would be my preference, however.

How about suggestions in the $100 to $200 price range, the $200 to $300 price range, and finally the $300 and above price range. Finally, I'd like to get your opinion on whether the more expensive ones are worth the difference in price vs. performance.

I have 3 Takeda knives and love them, however I don't have their slicer. I had heard they may not be the best as a dedicated slicer.


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 Post subject: Re: Best 240 Sujihiki
PostPosted: Fri Feb 08, 2013 8:30 pm 
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Worth is so much in the eye of the beholder.....it's so hard for me to comment on worth.

In the $100-$200, I think the Kikuichi Carbon linked above is a good value. I do think the TKC is a better all around performer though....is it worth $100 more.....I dunno, how much cash you got burning a hole in your pocket!! :)

I'd think the Fujiwara carbon would be really similar to the Kikuichi Carbon, but I've never seen it:
http://www.chefknivestogo.com/fusu.html

A nice wa-suji would be the Konosuke White #2 series, but it's out of stock at the moment:
http://www.chefknivestogo.com/kowh2su24.html

Can't really think of or find many $300+ 240mm suji....seems like in that price range you only find 270mm's which are more popular I reckon.

The Fujiwara/Kikuichi carbon's are good suji's
The TKC would be better than both in edge taking and edge retention
The Konosuke white would similar in property to the TKC
The Takeda would be the thinnest, best edge taking, and best edge retention of them all. However, you might be right about it not being a great dedicated slicer....the edge is likely to be kind of delicate....depends on how robust you need.

Worth, that's up to you to decide. I have a 240mm Kikuichi Carbon that I love to death. I use it as my primary slicer in my house. I also have a Butchihiki, but it's reserved for special occasions. :) Does the 240mm Kikuichi perform as well as the Butchihiki....hell no, but it cuts great and it costs about 1/6th the price.



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 Post subject: Re: Best 240 Sujihiki
PostPosted: Fri Feb 08, 2013 8:57 pm 

Joined: Thu Feb 07, 2013 6:29 pm
Posts: 6
Great recommendations. Thank you!

How do you think the Sakai Takayuki would stack up against the ones you previously mentioned?
http://www.chefknivestogo.com/satadasu240.html


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 Post subject: Re: Best 240 Sujihiki
PostPosted: Fri Feb 08, 2013 9:57 pm 
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I've never seen it in person, but it should be good. AEB-L is a great steel.



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 Post subject: Re: Best 240 Sujihiki
PostPosted: Sun Feb 10, 2013 2:19 pm 

Joined: Wed May 02, 2012 12:22 am
Posts: 100
scotchwhisky
If you're interested in a near new Misono UX10 240 suji for $205 delivered CONUS:
http://www.cheftalk.com/t/70672/misono- ... ese-knives


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