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Recommendation for a 270mm Sujihiki

Mon Jul 09, 2012 9:05 pm

Hi Mark,
My name is Corey, and I am a professional cook. I have bought a few knives from your site, and have always been satisfied.

I'm looking into purchasing a sujihiki/yanagiba, 270mm size. I own carbon knives and am fine with the extra care involved, and I sharpen my own knives. I'm torn as to whether I need/want a single bevel, or double bevel edge though. The only single bevel I own is a Misono boning knife. I have been looking at a few different brands - the Moritaka yanagiba, the Takeda yanagiba, and the Konosuke HD + white #2 series. (Particularly interested in the Konosuke knives) I'm not sure if all of these are suited to a professional kitchen.

I was hoping you could help steer me in the right direction, or recommend something I might not have looked at. I'm looking for something of good quality and will last, but will stand up to a professional kitchen environment.

And on a side note, I'm seriously looking into the Takeda Banno Bunka. It's primary use would be for vegetables like a nakiri? Is it a lot of fun to use?

Great, thank you very much, in advance, for your help!
Talk to you soon.

Corey

Re: Recommendation for a 270mm Sujihiki

Mon Jul 09, 2012 9:06 pm

Hi Corey,

I think you should try the Konouske. It's an excellent knife and would be a good one to try. The Takeda bano bunkas are kind of like a nakiri with a pointed tip and I like them a lot for a smaller knife. Very unique and they take a fantastic edge.

Re: Recommendation for a 270mm Sujihiki

Mon Jul 09, 2012 9:06 pm

Thanks Mark,

Just curious as to when the Konosuke HD Wa-Sujihiki 270mm will be back in stock?
Sure, I don't mind if its posted on the forum.

Thanks for your help,
Corey

Re: Recommendation for a 270mm Sujihiki

Mon Jul 09, 2012 9:09 pm

We should have them back in stock in a couple weeks. They had some delays when they switched to a new formulation of the HD steel.

Re: Recommendation for a 270mm Sujihiki

Mon Jul 09, 2012 9:47 pm

The konosuke is not a bad knife, but was too light and had too much flex for my taste. I really enjoyed the kikuichi carbon elite. Imo more substiantial and felt like I could abuse it a little more.

Re: Recommendation for a 270mm Sujihiki

Tue Jul 10, 2012 8:18 pm

Mark,

Could we expect a price increase with the new HD steel formulation?

Thanks,
Tommy

Re: Recommendation for a 270mm Sujihiki

Tue Jul 10, 2012 8:56 pm

I don't think there will be a price hike. I'm not raising them unless Konosuke does and they haven't said anything.

Also, I just got 270mm Richmond Lasers in today. I'll have them on the site as soon as they're handled.

Re: Recommendation for a 270mm Sujihiki

Fri Jul 13, 2012 5:20 am

i cook professionally and i own a 300mm konosuke white steel sujihiki. i used to own a 270mm konosuke suji but i sold it because i really prefer the 300mm length for slicing tasks. even though they are thin and kinda flexible knives theyre definitely a pleasure to work with. for sujihikis i prefer white steel because theyll sharpen quicker and due to the nature of slicing you dont have to worry about losing your edge as much as you would with a gyuto due to chopping and pounding on the cutting board. But the kikuichis are good too if you think would prefer something with a more solid feel, or even a fujiwara suji.

Re: Recommendation for a 270mm Sujihiki

Fri Jul 13, 2012 5:26 am

mark, whats up with this new konosuke HD steel? Is there any info available somewhere?

Re: Recommendation for a 270mm Sujihiki

Fri Jul 13, 2012 3:13 pm

There's a slight difference in the formulation of the steel. I'll talk about them more once I've had a chance to sharpen and use them for a few weeks.
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