Switch to full style
This area is for posting pictures of your knives.
Post a reply

Proud Daddy- Kanehiro 270 Sujihiki

Tue Apr 01, 2014 5:07 am

So I received that very special USPS package today and was very happy to see that Mark and Susan were cool enough to put their 'signature' on a Japanese package :D

Image

This thing...is a sexy beast.
Image

Image

Re: Proud Daddy- Kanehiro 270 Sujihiki

Tue Apr 01, 2014 1:30 pm

Very beautiful. Make sure to let us know what you think when you have used it a little!

Re: Proud Daddy- Kanehiro 270 Sujihiki

Tue Apr 01, 2014 5:50 pm

Very nice. I have a question for you that I actually posted in the other thread where you put up photos of your 240 and new 270. Here's the question:

"What is it like using the 240 vs 270? I've always used shorter knives, around 180-210, and wonder about the length of a 270 compared to its use as a maybe all-around knife. I have a Yuki 240 Gyuto that I really like but am still getting used to its size."

Thanks!

Re: Proud Daddy- Kanehiro 270 Sujihiki

Wed Apr 02, 2014 4:11 am

Totoro wrote:Very nice. I have a question for you that I actually posted in the other thread where you put up photos of your 240 and new 270. Here's the question:

"What is it like using the 240 vs 270? I've always used shorter knives, around 180-210, and wonder about the length of a 270 compared to its use as a maybe all-around knife. I have a Yuki 240 Gyuto that I really like but am still getting used to its size."

Thanks!


Well, I put the Kanehiro today through a full day of prep and dinner service where I did about 150 covers in 2 hours and I have to say it has certain advantages and disadvantages.
Advantages: Cuts very VERY well, has substantial blade weight to make clean draw cuts for proteins and the Aogami core is ridiculously aggressive.
Disadvantages: Having used the Kono 240, this isn't a laser per se. It has a bit of heft and weight-wise is about 2-3 times heavier than the kono. Someone please correct me if I am wrong here.
I didnt have issues working on the line with the bigger suji as I use a butcher's pouch at work, partially because I carve to order at the spit and grill station.

The clearest observation to me was that, I actually had knuckle clearance on the bigger suji. On the smaller suji, you would fly through prep as manoeuvrability is one of its key traits. The kanehiro not so much. I find that 240 is a very good working size and unless you intend to be working with massive cuts of everything, a 240 is more than enough as a go-to/all-round/workhorse/general purpose knife for a home and/or pro kitchen. After having played around with these lengths, I actually find the shorter knives really fun to prep with as your hand is so accustomed to being wrapped around a bigger blade, the smaller knives just go flying the moment you touch them.

Lastly, if you intend to use a Gyuto/Suji combo, then go for the 270 suji. To me, there's no point (function-wise) to have a 240gyuto and a slicer of the same length- assuming both cut very well and you aren't purchasing a slicer simply because you wanna see 'glossy meat finish' on the cut side of the steak that you've just pulled of the grill.

Re: Proud Daddy- Kanehiro 270 Sujihiki

Wed Apr 02, 2014 4:31 pm

Sherski - thanks for the info and the recommendation. Still thinking on this but I'm inclined to not get a 270 suji at this point. I'm still getting used to the 240 gyuto, which often feels very large at first.

Thanks again - Cheers!

Re: Proud Daddy- Kanehiro 270 Sujihiki

Wed Apr 02, 2014 9:59 pm

Comfort with any knife length is strictly about practice. In culinary school, we used a 10 inch chef knife, so my Japanese knives sometimes felt a hair short for some cutting techniques. But as I have become more practiced even the shorter "home" knives, 8" or 210mm, feel more accessible to me now. The Wusthof slicer I used prior to owning a sujihiki is, likewise, a good bit longer than 270mm, but in my experience the effect in terms of cutting technique of a longer slicer is not so notable and far preferable if you're trying to do prep with it, which I admit I rarely do. A 270mm knife needs a lot of room and isn't required for the majority of food prep. It's nice to have, but I only really notice how nice when I'm carving very large sides of beef or the like. Even in a pro setting where I carve such things frequently I think I'd be comfortable with a 240mm sujihiki 70% of the time.

Re: Proud Daddy- Kanehiro 270 Sujihiki

Thu Apr 03, 2014 11:57 pm

Lepus - thanks much for your comments, it reinforces my thinking.
Post a reply