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 Post subject: Looking for a slicer
PostPosted: Thu Feb 14, 2013 7:52 am 

Joined: Thu Feb 14, 2013 7:13 am
Posts: 2
I'm interested in getting a knife that excels at slicing proteins thinly and would also work well for filleting/skinning fish. I'd prefer not to spend over $200. I don't have a strong preference regarding stainless vs carbon, only that I'd like it to take a very sharp edge and retain it well. Also open to either style of handle. So, what would be your top picks with that budget and any notable pros/cons?


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 Post subject: Re: Looking for a slicer
PostPosted: Thu Feb 14, 2013 9:06 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 624
Location: Philippines
kindly be more specific with what kind of proteins you'd be slicing and what kinds of fish you'll be filleting..... which items will be cut more often.

artifex sujihiki sounds good to me though. fairly flexible on the midpart to the tip so you can do some filleting with it as well


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 Post subject: Re: Looking for a slicer
PostPosted: Thu Feb 14, 2013 2:17 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2504
Yeah, and perhaps a length preference?

I'm going to assume we're talking a sujihiki/slicer here and not a yanagi.

The Artifex would probably work, but with more info we might get a better recommend.



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 Post subject: Re: Looking for a slicer
PostPosted: Thu Feb 14, 2013 4:06 pm 

Joined: Thu Jan 03, 2013 11:01 pm
Posts: 163
I'm also looking for a slicer to be used for pit hams, inside round roast beef, etc. I watched the Artifex video and it seemed the slicer was pretty flexible. I've never used a knife with that much flex and it seems like it would do a lot of bending. What do you think?


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 Post subject: Re: Looking for a slicer
PostPosted: Thu Feb 14, 2013 4:49 pm 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 624
Location: Philippines
the right technique can help if you won't want it to flex


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 Post subject: Re: Looking for a slicer
PostPosted: Thu Feb 14, 2013 5:45 pm 

Joined: Thu Feb 14, 2013 7:13 am
Posts: 2
The proteins I'd be cutting most often on the job right now would be cured pork belly and cooked steaks. The fish I work with at the moment is mackerel but I'd like a knife that can fillet/skin salmon as well as slice cured salmon thinly.

A 240mm sujihiki was the style/length I had been leaning toward but I could be convinced otherwise if you think longer would work better.


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