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 Post subject: Looking for a slicer on a budget
PostPosted: Tue Jul 09, 2013 8:48 pm 
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Hi,

I'm sure this is a pretty common question but I am looking to supplement my current knives with a slicer. I really like carbon steel knives but my budget is a bit limited. I am very interested in the Tojiro Shirogami Yanagibas but I am worried about how single bevel knives would affect my cutting technique. Because of this I was fairly intrigued by the sujihikis and was starting to look at the Fujiwara FKH suji as well as the Tojiro DP. I'd prefer carbon steel but I guess I have a few questions. People on forums suggested I contact you since you are in contact with the manufacturers often. Any chance there is a Tojiro ITK shirogami sujihiki in the works? What about yanagis vs sujihikis, would a yanagiba be able to fill the role of a slicer in a standard kitchen or is it more limited to just sashimi prep?

Thanks,

--
Matthew



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Mark Richmond
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 Post subject: Re: Looking for a slicer on a budget
PostPosted: Tue Jul 09, 2013 8:51 pm 
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No Suji in the works with Tojiro currently.

I think for most people sujihikis are preferable to yanagibas unless you want to try a single bevel knife for a reason.

If you want a good entry level suji the Fujiwara is hard to beat.
http://www.chefknivestogo.com/fujiwara.html



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 Post subject: Re: Looking for a slicer on a budget
PostPosted: Tue Jul 09, 2013 9:11 pm 
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Some people, me included, try to force a yanagi to be a general purpose slicer. It works in so much as you can slice with it....but a sujihiki just works better. A yanagi is purpose built to slice raw fish....in my opinion, it should be left to that task.

I know you said you wanted a carbon knife, and the Fujiwara carbon suji is a good entry level option....but the Artifex isn't bad either. It's stainless, but it uses AEB-L which is a very nice steel...sharpens easily like a good carbon.

http://www.chefknivestogo.com/riar27su.html



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