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 Post subject: Richmond Laser AS Sujis
PostPosted: Sat Apr 19, 2014 1:04 am 

Joined: Thu Mar 28, 2013 4:12 pm
Posts: 79
Hey all, searched this topic and couldn't find too much discussion. Was wondering how many of you have handled one, and what your impressions were. I know initially they looked a little tall? The website also lists them as pretty thick. I own the gyotu and its tall enough where the grind allows it to get nice and thin behind the edge. Is the suji able to get down that thin with less height to work with?


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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sat Apr 19, 2014 1:14 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2736
Location: CT
IIRC, mine is like 40mm at the heel I think? Taller than the Artifex 270mm and a touch shorter than the 300mm W#2 Kono and Masakage Mizu 270mm IIRC. The AS Laser series is thick out of the handle at the spine and then taper down. My AS Laser Suji has a strong convex grind and works excellently for slicing roasts and stuff. I would not use it as a general prep knife because it's a much thicker grind than the AS Laser gyuto's/Nakiri's I have seen.

Image

Choil shot of mine. It's a thicker, stiffer, strongly convexed suji, which is what I was looking for. I have a Kono W#2 300mm and Artifex 270mm for thin/flexy suji's. I prefer the AS Laser Suji for slicing stuff so far since food falls away from the blade so easily.
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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sat Apr 19, 2014 1:32 pm 

Joined: Thu Mar 28, 2013 4:12 pm
Posts: 79
Thanks a lot taz.


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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sat Apr 19, 2014 1:38 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7375
Location: Madison Wisconsin
I love that handle job you did Tim. Very nice.



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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sat Apr 19, 2014 7:07 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1522
I can't add much. I like my AS laser suji but is not a laser. Whether it makes sense for you, that depends on what you need it to do.


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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sun Apr 20, 2014 1:23 am 

Joined: Thu Mar 28, 2013 4:12 pm
Posts: 79
Ok thank u both. For me I want a thin blade so I can slice fish as well as meat. The others I was looking at we're a masakage white 2 and the anryu blue 2 . Maybe these would be a better step up. Currently I'm using a misono carbon which is super thin but I just started to get that itch to move up. I'm sure we've all felt it.


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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sun Apr 20, 2014 2:09 pm 

Joined: Mon May 06, 2013 2:34 pm
Posts: 47
I'll say the same as others- despite being called a 'laser' it's rather weighty. I was able to get it silly sharp fairly quickly (1200, 5K, 8K stones), really love the core steel. It's not going to be very good for prep duties though, just for fun I tried that out, and while it's very very sharp it doesn't fall through food well at all. Would be good for slicing anything thinly, herbs, greens etc though.


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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sun Apr 20, 2014 2:23 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1522
I did just get the Konosuke HH suji, it is much thinner. Same dimensions as the HD steel, which is considered a better steel. Either of those could be considered.


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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sun Apr 20, 2014 3:07 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2736
Location: CT
Yup, Kono HH, HD or White #2 suji's are very nice and would be great for general prep; they are tall, too in the 300mm versions. The AS Suji is a slicing powerhouse, using mine today on a 10# boneless ham :)


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 Post subject: Re: Richmond Laser AS Sujis
PostPosted: Sun Apr 20, 2014 3:53 pm 

Joined: Sun Dec 30, 2012 11:01 pm
Posts: 370
Location: ATL
taz575 wrote:Yup, Kono HH, HD or White #2 suji's are very nice and would be great for general prep; they are tall, too in the 300mm versions. The AS Suji is a slicing powerhouse, using mine today on a 10# boneless ham :)


This statement is why I will be picking up the AS suji when the time comes. I'm looking for a meat slicer for this type of knife. Thanks


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