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 Post subject: Interested in a good slicer.
PostPosted: Thu Oct 18, 2012 2:47 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Hi,

I was looking for a long slicer knife like my brother has and found your site. I recently picked up a Shun Santoku knife and have really enjoyed it, but I do a lot of slicing in my cooking with my wife and need a slicer. You have many of the Yanagi type available and I would appreciate some help. First, I am left handed and would be using the knife more, as I tend to be the guy cutting the big slab of beef or pork into portions around here. So, having a knife for me alone is OK but is this the only way to go with this style of knife? Are any Yanagi knives ambidextrous? The price points of the knives seem to cluster at $300 or so. Is that the “good knife zone”? Do you have a favorite length? 270mm?

Thanks. Dan



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Mark Richmond
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 Post subject: Re: Interested in a good slicer.
PostPosted: Thu Oct 18, 2012 2:55 pm 
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I would recommend you get a sujihiki. Yanagis are specialized knives that have concave back sides and they're very expensive for lefties and it's not what you want anyway. A Suji is a slicer with a more traditional grind and they are more versatile knives.

I'll make a couple assumptions that you want a stainless knife and you want to pay about 2-300. Here are a couple suggestions.

Wa Handle:
http://www.chefknivestogo.com/kagisu27.html

Western Handle:
http://www.chefknivestogo.com/konosukehd6.html



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Mark Richmond
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 Post subject: Re: Interested in a good slicer.
PostPosted: Thu Oct 18, 2012 3:09 pm 
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Yeah, I'm with Mark....I don't think a yanagi is what you're after. They are made almost exclusively to cut raw fish for sushi. The work at other tasks, but it's like asking a Ferrari to go off-road mudding. :)

A 270mm sujihiki is a good length.

That Konosuke HD Mark pointed to would make a great knife. I really like the steel in those.



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