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Suji for about $100

Mon Nov 18, 2013 11:31 pm

Hi Mark,

I'm looking for a 270mm Suji around $100, though I could be persuaded to go a bit higher if it would make a big difference. I want something that will be tough enough to use around bone (at least cooked poultry bone). I'll use it to cut roasts, turkey, maybe ham, raw fish on occasion, raw proteins, and veggies (I do have several gyutos so I'll only use it for veggies on occasion). I've been looking at Fujiwara, your Richmond, and Tojiro. A slicer is not a knife I use a heck of a lot so I don't want to spend too much. What would you recommend?

Thanks for your input,

Jonathan

Re: Suji for about $100

Tue Nov 19, 2013 4:09 pm

Hi Jonathan,

My artifex suji would be a good choice in that price range.
http://www.chefknivestogo.com/riar27su.html

I also like the Suisin inox for a little more.

Re: Suji for about $100

Tue Nov 19, 2013 7:23 pm

Does anyone have any experience with the Mac slicer? http://www.chefknivestogo.com/macprosl10.html

Re: Suji for about $100

Tue Nov 19, 2013 7:48 pm

BTW - the original question was mine. I should have just posted here in the first place. I have one more question, the Suisin and the Richmond appear to have very similar geometry, what is the difference between the two other than the fact that the Suisin has a bolster? I should also mention that I have a Richmond artifex gyuto so I'm familiar with the steel and how it sharpens.

Re: Suji for about $100

Tue Nov 19, 2013 8:04 pm

The Mac slicer is nice, I've seen but never used a couple. I just don't like dimples. They limit the life of the blade and they just don't really work in most cases.

The Artifex would be a good choice, as would the Tojiro DP.

I like carbon slicer's kind too, and the Fujiwara carbon would make a good choice as well:

http://www.chefknivestogo.com/fujiwara.html

Re: Suji for about $100

Tue Nov 19, 2013 8:28 pm

JonK331 wrote:BTW - the original question was mine. I should have just posted here in the first place. I have one more question, the Suisin and the Richmond appear to have very similar geometry, what is the difference between the two other than the fact that the Suisin has a bolster? I should also mention that I have a Richmond artifex gyuto so I'm familiar with the steel and how it sharpens.


The steel is better on my Artifex and it's a little harder than the Suisin. I liked the shape of the Suisin so much I modeled the Artifex after it at least as far as the tip was concerned. The handle is completely different with mine being micarta and the Suisin being wood.

Re: Suji for about $100

Tue Nov 19, 2013 8:33 pm

I'm really happy with the Artifex Suji.
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