Sat Apr 12, 2014 6:39 pm
socalboo wrote:A wise man once told me if you are trying to decide between and suji and a yanagiba, you want a suji.
Sun Apr 13, 2014 3:40 am
Sun Apr 13, 2014 4:01 am
Sun Apr 13, 2014 4:17 am
Lepus wrote:If he only makes it a few times a year, I agree a devoted yanagiba could be overkill. The Kono HH, if you decided to get it through the forum special, would be a great knife for a thousand purposes and would be fine for a lefty. The HH line is thin and I don't think you'd find many suji better suited for cutting fish. In terms of bang for your buck, the Kono would be your best bet, easily. The only question I have is how often he would use such a long, thin knife. For many home cooks, 270mm and so narrow is superfluous, you could as well give him or her a sword for as much kitchen use as it would see. If you think he'd benefit from having a sujihiki in his day to day life, I'd grab the Konosuke in ten posts. Otherwise, Mark's done all the lefties a solid with the Kitaoka.
Himself wrote:Not very many, if any, knives are more elegant than a 300mm yanagiba.
The question might not be "How often will he use it?" rather "How much will he enjoy using it?"
The fact that you gave it to him will just add to his pleasure.
Mon Apr 21, 2014 11:25 am
Mon Apr 21, 2014 2:30 pm
Mon Apr 21, 2014 6:00 pm