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Tue Oct 16, 2012 4:36 pm
I am finally ready to get a suji, and have been having a hard time talking myself into one over the other, so i plead for your help.
this will be used almost exclusively to slice protein.
Artifex 270 - I really enjoyed this steel when i got a gyuto for a friend, and at an amazing price.
Kono 270 white #2- I want to try a carbon, and a yo handle, is it worth the upgrade?
kono 300 white #2- do i need the extra length?
anything else I should look at?
Tue Oct 16, 2012 4:41 pm
IMO, 270 is a good length for a sujihiki. As you want to try a carbon blade, I say go with the Konosuke, before next Tuesday to avoid the price increase.
Tue Oct 16, 2012 4:47 pm
Depending on the context for which the knife will be used, I'd say length in this case is really to be determined by your work space if you're in a professional environment. If you consider the fact that most cooked proteins won't separate with a single knife pull (like sashimi will), the length in regards to the protein is mostly immaterial. Get one that fits well in the space you're provided.
As for the blade material, a knife used almost exclusively for protein is the perfect opportunity to give carbon a try. As a meat cook, you wipe down your blade after every use anyways, so your routine shouldn't need to change much at all.
Wed Oct 17, 2012 7:04 am
I'm gonna have to say the Kono 270mm....ideal length and you want the carbon. AEB-L is no slouch...but if you've got the carbon itch....scratch it.
Thu Oct 18, 2012 12:10 pm
how much thicker are the fujiyama series? are there any other noticable differences there besides handle material?
Thu Oct 18, 2012 12:36 pm
I couldn't answer on an exact measurement basis.....never measured side by side same knife styles.
The Fujiyama's are clad and I don't believe the one's just labeled as White #2 are....I believe they're solid White #2.
Tue Oct 23, 2012 6:27 am
Correct Adam, the "regular" white #2 line is solid while the Fujiyama series are clad. I believe the Fujiyama's are very close in thickness to the HD's and White #2's.. maybe a tad thicker, but they also have a more dramatic convex to the grind, seriously aiding in food release. They are all thin behind the edge and have excellent grinds, I stand behind Konosuke's knives 100%.
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