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 Post subject: Sujihiki vs Yanagiba
PostPosted: Fri Jan 24, 2014 7:54 am 

Joined: Tue Mar 05, 2013 1:47 pm
Posts: 73
Location: Oslo Norway
Hello
I am really into sushi and planning to buy me a new Yanagiba.
But will it be better to buy a Sujihiki?

Will a good and sharp Sujihiki do the same job?
Do an amature like me really need a Yanagiba if I have a good Sujihik?
A see that the Sujihik can be use for more than a Yanagiba?


Which would you choose on a budget:
http://www.chefknivestogo.com/todpslkn24.html
or this
http://www.chefknivestogo.com/riar27su.html

Is the Richmond as thick behind the egde as the Artisan (which I have)?



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 Post subject: Re: Sujihiki vs Yanagiba
PostPosted: Fri Jan 24, 2014 10:07 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 250
Location: NE
Hello norway,

I would recommend a sujihiki. It would work well cutting both fish and maki sushi. Yanagiba does not cut sushi rolls very well.
Do you know how to sharpen single bevel yanagiba? A sujihiki would be easier to sharpen than a yanagi.
I think if you have a good sujihiki you won't need to purchase a yanagiba. Also a sujihiki can be used for more than sushi and fish. A yanagiba does not work very well on other ingredients than fish.
If you do katsuramaki, a sujihiki works well too. A yanagiba does better but a nice sujihiki will cut fine.

My opinion of the artifex and tojiro, both need thinning and sharpening out of the box. I don't like the Tojiro handles, I have smaller hands and they are not comfortable to me. If you have larger hands it may be beneficial.
I would recommend something different. These suggestions may be more expensive but I have found these to perform much better. I recommend a 270mm knife. I find more length makes skinning fillets and cutting sashimi easier.

Stainless suggestions:

Suisin Inox 270mm- http://www.chefknivestogo.com/suisinsujihiki.html

Misono 440 270mm- http://www.chefknivestogo.com/mi440su27.html

If you are interested in carbon:

Kikuichi Carbon 270mm- http://www.chefknivestogo.com/kielcasu27.html

Misono Swedish 270mm- http://www.chefknivestogo.com/misono8.html

These 270mm knives are also offered in 240mm on the CKTG site.


If you have a smaller workspace/countertop you may have to use a shorter knife. A 240mm sujihiki would be appropriate.
Here are some additional sujihiki in 240mm:

This one I have not used but the dimentions look good.
Sakai Takayuki Damascus wasuji- http://www.chefknivestogo.com/satadasu240.html

Masamoto VG 240mm - http://www.chefknivestogo.com/masamoto- ... knife.html


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 Post subject: Re: Sujihiki vs Yanagiba
PostPosted: Fri Jan 24, 2014 11:11 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 250
Location: NE
Since you have 3 yanagiba already... :lol:

A nice sujihiki will do fine. Since you are working on sharpening skills you can benefit from a sujihiki with a great grind and heat treat. It will be easy to maintain and you'll have the skills necessary to maximize the knifes cutting ability.


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 Post subject: Re: Sujihiki vs Yanagiba
PostPosted: Fri Jan 24, 2014 12:12 pm 

Joined: Tue Mar 05, 2013 1:47 pm
Posts: 73
Location: Oslo Norway
atang wrote:Hello norway,

I would recommend a sujihiki. It would work well cutting both fish and maki sushi. Yanagiba does not cut sushi rolls very well.
Do you know how to sharpen single bevel yanagiba? A sujihiki would be easier to sharpen than a yanagi.
I think if you have a good sujihiki you won't need to purchase a yanagiba. Also a sujihiki can be used for more than sushi and fish. A yanagiba does not work very well on other ingredients than fish.
If you do katsuramaki, a sujihiki works well too. A yanagiba does better but a nice sujihiki will cut fine.

My opinion of the artifex and tojiro, both need thinning and sharpening out of the box. I don't like the Tojiro handles, I have smaller hands and they are not comfortable to me. If you have larger hands it may be beneficial.
I would recommend something different. These suggestions may be more expensive but I have found these to perform much better. I recommend a 270mm knife. I find more length makes skinning fillets and cutting sashimi easier.

Stainless suggestions:

Suisin Inox 270mm- http://www.chefknivestogo.com/suisinsujihiki.html

Misono 440 270mm- http://www.chefknivestogo.com/mi440su27.html

If you are interested in carbon:

Kikuichi Carbon 270mm- http://www.chefknivestogo.com/kielcasu27.html

Misono Swedish 270mm- http://www.chefknivestogo.com/misono8.html

These 270mm knives are also offered in 240mm on the CKTG site.


If you have a smaller workspace/countertop you may have to use a shorter knife. A 240mm sujihiki would be appropriate.
Here are some additional sujihiki in 240mm:

This one I have not used but the dimentions look good.
Sakai Takayuki Damascus wasuji- http://www.chefknivestogo.com/satadasu240.html

Masamoto VG 240mm - http://www.chefknivestogo.com/masamoto- ... knife.html


Are all this 50/50 grid since I find that most easy to sharpen?



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 Post subject: Re: Sujihiki vs Yanagiba
PostPosted: Fri Jan 24, 2014 12:19 pm 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 250
Location: NE
Yes, these are double bevel. Not necessarily 50/50 but they are sharpened the same way. Some may have a right hand bias such as 40/60 or 30/70. Any double bevel can be sharpened to 50/50 if you desire.


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